Leftover ham?

Cheesy Ham and Broccoli Casserole

2 c. Cooked rotini or elbows (to stretch I put 3 c.)  Add a tablespoon of butter or even butter spray, while cooking,  to keep noodles from sticking together.
1 1/2 c. Cubed cooked ham or more (I usually get a ham steak)
1 pkg. frozen broccoli spears, thawed and drained
1 c. milk
1 can condensed cream of celery soup
1 c. shredded Cheddar cheese ( divide in half )
1/2 tsp garlic powder
1/4 tsp black pepper

Preheat oven to 350 Degrees. In a 8X12 inch baking dish, combine hot macaroni and ham. Arrange broccoli spears down center of dish. In a small bowl, combine milk, soup and 1/2 c. cheese and the seasonings. Pour over casserole.

Bake, covered, at 350 for 30 min. or until heated through. Top with remaining cheese and then bake uncovered for 5 min. or until cheese is melted. Makes 4 to 6 servings.


Here’s an easy one that works in the crockpot or the oven either one. I don’t have amounts for ingredients or cooking times for it. I almost always make it the night before in the crockpot, put it in the fridge and turn it on high by noon to be ready for supper at 6:30. I would say to bake it covered at 350 at least an hour so the potatoes are cooked. You can vary the amount of ingredients and number of layers to fit the number you need to feed. Three good layers makes enough for two of us a hearty supper and lunch the next day.

Crock Pot Ham & Potatoes

Layer 3 times in crockpot or casserole dish:

  • Sliced potatoes
  • salt & pepper
  • thinly sliced onion
  • slivered ham (I’ve also used chunks of leftover baked ham & it works great)
  • shredded cheese (cheddar, colby or marbled)

After all layers have been made, top with a can of cream soup.

This entry was posted in Easy meals, Food, Military families, Oklahomans helping Oklahomans, Recipes, Veterans. Bookmark the permalink.

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