Zesty, comforting, and endlessly versatile—ham casseroles are the ultimate weeknight heroes for busy home cooks. Whether you’re craving a cozy family dinner or need a crowd-pleasing dish that comes together in a flash, these 20 flavorful recipes have you covered. Dive in to discover delicious twists on this classic comfort food that will make your meal planning a breeze!
Cheesy Ham and Potato Casserole
You’ll crave this comforting casserole after a long day. It’s a hearty, crowd-pleasing dish that comes together with minimal fuss. Perfect for holiday leftovers or weeknight dinners.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)
– 1 cup diced smoked ham (1/4-inch dice)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 8 oz sharp white cheddar cheese, freshly grated
– 4 oz Gruyère cheese, freshly grated
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp freshly grated nutmeg
– 1/4 cup panko breadcrumbs
– 1 tbsp extra-virgin olive oil
– 2 tbsp fresh chives, finely chopped
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with 1 tbsp unsalted butter.
2. Place sliced potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil over high heat.
3. Boil potatoes for 5 minutes until just tender when pierced with a fork, then drain thoroughly in a colander. Tip: Parboiling ensures even cooking in the casserole.
4. In a large skillet over medium heat, melt remaining 2 tbsp butter until foaming subsides.
5. Add diced onion and cook for 4-5 minutes until translucent, stirring frequently.
6. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Sprinkle flour over onion mixture and cook for 2 minutes, stirring constantly to form a pale golden roux.
8. Gradually whisk in warmed milk and heavy cream until smooth, scraping the bottom of the skillet.
9. Cook sauce for 3-4 minutes until thickened enough to coat the back of a spoon, stirring constantly.
10. Remove skillet from heat and stir in 6 oz grated cheddar, all Gruyère, pepper, and nutmeg until cheeses melt completely. Tip: Removing from heat prevents cheese from becoming grainy.
11. In prepared baking dish, layer half the potatoes, half the diced ham, and half the cheese sauce.
12. Repeat layers with remaining potatoes, ham, and sauce, pressing down gently to eliminate air pockets.
13. Combine panko breadcrumbs, remaining 2 oz grated cheddar, and olive oil in a small bowl.
14. Sprinkle breadcrumb mixture evenly over casserole surface. Tip: The oil helps create an extra-crispy topping without drying out.
15. Bake uncovered for 35-40 minutes until bubbling vigorously and topping is deep golden brown.
16. Let rest for 10 minutes before sprinkling with fresh chives and serving.
Potatoes emerge tender yet intact, suspended in a velvety cheese sauce with smoky ham accents. The crisp panko topping provides textural contrast to the creamy interior. For a brunch variation, top individual servings with a pasture-raised egg, lightly fried sunny-side up.
Broccoli Ham Casserole with Creamy Sauce
Warm, comforting, and perfect for feeding a crowd, this broccoli ham casserole comes together with minimal fuss. Its creamy sauce binds tender florets and smoky ham into a satisfying one-dish meal that’s ideal for busy weeknights or holiday gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound fresh broccoli florets, blanched
– 8 ounces smoked ham, diced into ½-inch cubes
– 2 tablespoons clarified butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup sharp cheddar cheese, freshly grated
– ½ cup panko breadcrumbs
– 1 teaspoon Dijon mustard
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon smoked paprika
– 2 pasture-raised eggs, lightly beaten
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with clarified butter.
2. Bring a large pot of salted water to a rolling boil and blanch the broccoli florets for 2 minutes, then immediately transfer them to an ice bath to halt cooking and preserve vibrant color.
3. Pat the blanched broccoli completely dry with paper towels to prevent a watery sauce.
4. In a large skillet over medium heat, melt the remaining clarified butter and whisk in the all-purpose flour to form a roux, cooking for 90 seconds until fragrant and pale golden.
5. Gradually pour in the warmed whole milk, whisking constantly to prevent lumps, and simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
6. Remove the skillet from heat and stir in the Dijon mustard, freshly grated nutmeg, smoked paprika, ¾ cup of the grated cheddar cheese, and season with kosher salt and freshly ground black pepper.
7. Allow the sauce to cool for 5 minutes, then vigorously whisk in the lightly beaten pasture-raised eggs to temper them and create a stable emulsion.
8. Fold the dried broccoli florets and diced smoked ham into the creamy sauce until evenly coated.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. In a small bowl, combine the panko breadcrumbs with the remaining ¼ cup of grated cheddar cheese and sprinkle evenly over the casserole.
11. Bake on the middle rack for 30-35 minutes, until the topping is deeply golden and the sauce is bubbling vigorously at the edges.
12. Let the casserole rest for 10 minutes before serving to allow the layers to set.
Expect a luxurious texture where the creamy sauce clings to each broccoli floret, punctuated by the salty richness of the ham. The panko topping provides a satisfying crunch that contrasts beautifully with the tender interior. For a creative twist, serve individual portions in ramekins topped with a fried egg or alongside a crisp, acidic salad to cut through the richness.
Scalloped Potatoes and Ham Casserole
Layered with thinly sliced russet potatoes and smoky ham, this casserole bakes into a creamy, golden-brown comfort dish perfect for holiday gatherings or cozy weeknight dinners.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
– 2 pounds russet potatoes, peeled and thinly sliced (1/8-inch thick)
– 1 pound smoked ham, diced into 1/2-inch cubes
– 2 cups heavy cream
– 1 cup whole milk
– 4 ounces Gruyère cheese, freshly grated
– 2 ounces Parmigiano-Reggiano cheese, freshly grated
– 2 tablespoons unsalted butter, clarified
– 1 medium yellow onion, finely minced
– 3 cloves garlic, finely minced
– 2 tablespoons all-purpose flour
– 1 teaspoon freshly grated nutmeg
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon clarified butter.
2. In a medium saucepan over medium heat, melt remaining 1 tablespoon clarified butter.
3. Add minced onion and sauté until translucent, about 4 minutes.
4. Add minced garlic and cook until fragrant, about 1 minute.
5. Sprinkle flour over onion mixture and cook, stirring constantly, for 2 minutes to create a roux.
6. Gradually whisk in heavy cream and whole milk until smooth.
7. Bring sauce to a simmer, then reduce heat to low and cook until thickened, about 5 minutes, stirring frequently.
8. Remove sauce from heat and stir in nutmeg, black pepper, cayenne, and kosher salt.
9. Arrange one-third of potato slices in an even layer in prepared baking dish.
10. Scatter half of diced ham evenly over potatoes.
11. Pour one-third of cream sauce over ham layer, using a spatula to spread evenly.
12. Repeat layering with another third of potatoes, remaining ham, and another third of sauce.
13. Top with final layer of potatoes and remaining sauce, ensuring potatoes are fully submerged.
14. Cover dish tightly with aluminum foil and bake for 45 minutes.
15. Remove foil and sprinkle Gruyère and Parmigiano-Reggiano evenly over top.
16. Return to oven and bake uncovered until golden brown and bubbly, about 30 minutes.
17. Let casserole rest for 15 minutes before serving to allow sauce to set.
18. Garnish with fresh chives just before serving.
Unbelievably creamy with tender potato layers that hold their shape, each bite delivers smoky ham richness balanced by the nutty complexity of Gruyère. The crispy cheese crust provides textural contrast to the velvety interior. For a festive presentation, serve individual portions in ramekins topped with extra chives and a side of roasted Brussels sprouts.
Ham and Green Bean Casserole
Filling yet fresh, this ham and green bean casserole transforms holiday leftovers into a creamy, savory bake. It’s a comforting one-dish meal perfect for chilly evenings. The combination of salty ham and crisp-tender beans under a golden crust is a crowd-pleaser.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb fresh green beans, trimmed and halved
– 2 cups diced cooked ham (about 10 oz)
– 3 tbsp unsalted butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tbsp all-purpose flour
– 1 ½ cups whole milk, warmed to 110°F
– ½ cup heavy cream
– 1 cup shredded sharp cheddar cheese
– ½ tsp freshly ground black pepper
– ¼ tsp freshly grated nutmeg
– 1 cup panko breadcrumbs
– 2 tbsp extra-virgin olive oil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Blanch the trimmed green beans in the boiling water for 4 minutes until bright green and crisp-tender.
4. Immediately transfer the blanched beans to a bowl of ice water to halt the cooking process, then drain thoroughly and pat dry with paper towels. Tip: This ice bath preserves the beans’ vibrant color and texture.
5. In a large skillet over medium heat, melt the unsalted butter until it foams.
6. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a pale golden roux. Tip: Cooking the flour eliminates its raw taste and ensures a smooth sauce.
9. Gradually whisk in the warmed whole milk and heavy cream until the mixture is smooth and begins to thicken, about 3-4 minutes.
10. Remove the skillet from the heat and stir in the shredded sharp cheddar cheese until fully melted and incorporated.
11. Season the sauce with freshly ground black pepper and freshly grated nutmeg.
12. Fold the blanched green beans and diced cooked ham into the cheese sauce until evenly coated.
13. Transfer the mixture to the prepared baking dish and spread it into an even layer.
14. In a small bowl, combine the panko breadcrumbs and extra-virgin olive oil, tossing until the crumbs are lightly coated.
15. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
16. Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling vigorously around the edges and the topping is deep golden brown. Tip: For an extra-crisp topping, broil for the final 1-2 minutes, watching closely to prevent burning.
17. Remove the casserole from the oven and let it rest for 10 minutes before serving.
Ultimate comfort in a dish, this bake delivers a creamy, velvety interior punctuated by the salty bite of ham and the slight crunch of beans. The buttery panko crust adds a delightful textural contrast. Serve it straight from the oven with a simple green salad for a complete, satisfying meal.
Pasta Ham Casserole with Mozzarella
Mouthwatering comfort food meets weeknight ease in this hearty pasta ham casserole. Melty mozzarella creates a golden crust over tender pasta and savory ham in a creamy sauce. It’s the ultimate crowd-pleaser for busy evenings or holiday leftovers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 12 oz dried cavatappi pasta
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed to 110°F
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp freshly grated nutmeg
- 12 oz cooked ham steak, cut into ½-inch cubes
- 8 oz fresh mozzarella cheese, torn into rough pieces
- ½ cup grated Parmigiano-Reggiano cheese
- ¼ cup panko breadcrumbs
- 1 tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish with butter.
- Bring a large pot of heavily salted water to a rolling boil.
- Add cavatappi pasta and cook for 2 minutes less than package directions for al dente texture.
- Drain pasta thoroughly and return to the pot.
- Melt unsalted butter in a large saucepan over medium heat until foaming subsides.
- Sauté finely diced yellow onion for 5-7 minutes until translucent and soft.
- Add minced garlic and cook for 1 minute until fragrant but not browned.
- Sprinkle all-purpose flour over onions and cook for 2 minutes while stirring constantly to form a pale roux.
- Gradually whisk in warmed whole milk, then heavy cream, ensuring no lumps remain.
- Bring sauce to a simmer and cook for 5 minutes until thickened enough to coat the back of a spoon.
- Remove from heat and stir in Dijon mustard, freshly grated nutmeg, 1 tsp kosher salt, and ½ tsp black pepper.
- Pour sauce over drained pasta and fold in cubed ham steak and torn fresh mozzarella.
- Transfer mixture to the prepared baking dish and spread evenly.
- Combine grated Parmigiano-Reggiano with panko breadcrumbs and extra-virgin olive oil in a small bowl.
- Sprinkle breadcrumb mixture evenly over the casserole surface.
- Bake on the middle rack for 25-30 minutes until the top is deeply golden and the sauce bubbles at the edges.
- Let rest for 10 minutes before serving to allow the sauce to set properly.
Zesty Dijon and nutmeg cut through the richness of the creamy sauce, while the panko topping provides a satisfying crunch against the tender pasta. For a vibrant contrast, serve with a simple arugula salad dressed with lemon vinaigrette. The casserole reheats beautifully, making it ideal for meal prep or next-day lunches.
Ham and Cornbread Casserole
Savory ham and sweet cornbread unite in this comforting casserole that’s perfect for holiday leftovers or a cozy weeknight dinner. Simple to assemble and packed with flavor, it’s a hearty dish that satisfies a crowd. Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked ham, diced into ½-inch cubes
– 2 cups cornbread, crumbled into coarse pieces
– 1 cup sharp cheddar cheese, freshly grated
– ¾ cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– ¼ cup unsalted butter, melted
– 1 small yellow onion, finely diced
– 1 tablespoon clarified butter
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with clarified butter.
2. In a medium skillet over medium heat, sauté the finely diced yellow onion in clarified butter until translucent, about 5 minutes.
3. In a large mixing bowl, combine the diced ham, crumbled cornbread, sautéed onion, grated sharp cheddar cheese, kosher salt, black pepper, and smoked paprika.
4. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, and melted unsalted butter until fully emulsified.
5. Pour the wet mixture over the dry ingredients and fold gently until evenly coated, being careful not to overmix.
6. Transfer the mixture to the prepared baking dish and spread it into an even layer.
7. Bake at 375°F for 40–45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
8. Let the casserole rest for 10 minutes before serving to allow it to set properly. Leftovers reheat beautifully in a 350°F oven for 15 minutes.
Layers of tender ham and moist cornbread create a satisfying texture, while the sharp cheddar and smoked paprika add depth. Serve it warm with a drizzle of honey or a side of tangy coleslaw for a balanced meal.
Hash Brown Ham Casserole
On a busy morning, this hearty casserole delivers comfort with minimal effort. Frozen hash browns and diced ham combine for a satisfying one-dish meal that’s perfect for feeding a crowd.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (30 oz) package frozen shredded hash browns, thawed
– 2 cups diced cooked ham
– 1 ½ cups shredded sharp cheddar cheese
– ½ cup unsalted butter, melted
– 1 cup whole milk
– 6 pasture-raised eggs, lightly beaten
– ½ cup diced yellow onion
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ½ teaspoon garlic powder
– ¼ teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick cooking spray.
2. In a large mixing bowl, combine the thawed hash browns, diced ham, shredded cheddar cheese, and diced yellow onion.
3. In a separate medium bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, melted unsalted butter, kosher salt, black pepper, garlic powder, and smoked paprika until fully emulsified.
4. Pour the egg mixture over the hash brown mixture and fold gently with a spatula until all ingredients are evenly coated.
5. Transfer the combined mixture to the prepared baking dish, spreading it into an even layer with the spatula.
6. Bake on the center oven rack for 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
7. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving.
This casserole emerges with a crisp, golden crust giving way to a creamy, savory interior. The smoked paprika subtly enhances the ham, while the sharp cheddar provides a rich, tangy finish. Try serving it alongside a bright arugula salad dressed with lemon vinaigrette to cut through the richness.
Ham and Cheese Breakfast Casserole
A savory, make-ahead breakfast casserole that transforms simple ham and cheese into a comforting, crowd-pleasing dish. Perfect for holiday mornings or weekend brunches, it’s assembled the night before and baked until golden. This version uses a rich custard base for a tender, cohesive texture.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 tablespoon unsalted butter, softened
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 8 ounces thick-cut smoked ham, diced into 1/2-inch cubes
– 8 large pasture-raised eggs, lightly beaten
– 2 cups heavy cream
– 1 teaspoon Dijon mustard
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 8 ounces sharp white cheddar cheese, grated (about 2 cups)
– 1 (1-pound) loaf day-old rustic sourdough bread, cut into 1-inch cubes
– 2 tablespoons finely chopped fresh chives
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish thoroughly with the softened unsalted butter.
3. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6-8 minutes.
5. Add the diced thick-cut smoked ham and cook for 2 minutes to warm through and render slight fat.
6. Remove the skillet from the heat and let the mixture cool for 5 minutes.
7. In a large mixing bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, Dijon mustard, freshly ground black pepper, and freshly grated nutmeg until fully emulsified.
8. Stir in the grated sharp white cheddar cheese, the cooled ham and onion mixture, and the 1-inch sourdough bread cubes until all ingredients are evenly coated.
9. Transfer the entire mixture to the prepared baking dish, pressing down gently with a spatula to ensure an even layer.
10. Cover the dish tightly with aluminum foil and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the bread to fully absorb the custard.
11. Bake the covered casserole on the middle oven rack for 40 minutes.
12. Remove the foil and continue baking until the top is deeply golden brown and the center is set (a knife inserted should come out clean), 12-15 minutes more.
13. Let the casserole rest on a wire rack for 10 minutes to allow it to set fully for clean slicing.
14. Garnish with the finely chopped fresh chives just before serving.
Key to its appeal is the contrast between the crisp, golden top and the soft, custardy interior studded with savory ham. The sharp cheddar and Dijon mustard provide a tangy depth that balances the richness. For a brunch spread, serve warm slices alongside a simple arugula salad dressed with lemon vinaigrette to cut through the decadence.
Ham and Macaroni Casserole
Oozing with comfort, this ham and macaroni casserole transforms simple pantry staples into a creamy, satisfying bake. Perfect for feeding a crowd with minimal effort, it’s a nostalgic dish that always hits the spot.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb dried elbow macaroni
– 2 tbsp unsalted butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 8 oz sharp cheddar cheese, freshly grated
– 4 oz Gruyère cheese, freshly grated
– 1 lb cooked ham steak, diced into ½-inch cubes
– 1 tsp Dijon mustard
– ½ tsp smoked paprika
– ¼ tsp freshly grated nutmeg
– Kosher salt and freshly ground black pepper
– ½ cup panko breadcrumbs
– 1 tbsp extra-virgin olive oil
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with unsalted butter.
2. Cook 1 lb dried elbow macaroni in a large pot of heavily salted boiling water for 1 minute less than the package directions for al dente, about 7 minutes.
3. Drain the pasta in a colander and rinse briefly under cold water to halt cooking; set aside.
4. In the same pot, melt 2 tbsp unsalted butter over medium heat until it foams.
5. Add 1 finely diced yellow onion and cook, stirring frequently, for 5-7 minutes until translucent and soft.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Sprinkle 3 tbsp all-purpose flour over the onions and cook, whisking constantly, for 2 minutes to form a pale roux.
8. Gradually whisk in 2 cups of whole milk warmed to 110°F, followed by 1 cup heavy cream, ensuring no lumps remain.
9. Bring the sauce to a gentle simmer, whisking frequently, and cook for 3-5 minutes until it thickens enough to coat the back of a spoon.
10. Remove the pot from heat and whisk in 8 oz grated sharp cheddar, 4 oz grated Gruyère, 1 tsp Dijon mustard, ½ tsp smoked paprika, and ¼ tsp freshly grated nutmeg until the cheese is fully melted and the sauce is smooth.
11. Season the cheese sauce aggressively with kosher salt and freshly ground black pepper.
12. Fold the drained pasta and 1 lb diced ham steak into the cheese sauce until evenly coated.
13. Transfer the mixture to the prepared baking dish and spread it into an even layer.
14. In a small bowl, combine ½ cup panko breadcrumbs with 1 tbsp extra-virgin olive oil and a pinch of salt.
15. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
16. Bake on the middle rack at 375°F for 25-30 minutes, until the sauce is bubbling vigorously around the edges and the topping is golden brown.
17. Let the casserole rest on a wire rack for 10 minutes before serving to allow the sauce to set slightly.
Simply irresistible, the casserole emerges with a crisp, golden crust giving way to a luxuriously creamy interior where the salty ham and tangy cheeses meld perfectly. Serve it straight from the dish for a family-style meal, or pair a portion with a bright, acidic salad to cut through the richness.
Ham and Spinach Casserole with Parmesan
Layered with savory ham and tender spinach, this casserole delivers a comforting, crowd-pleasing meal perfect for holiday gatherings or cozy weeknights. Its golden, cheesy topping and rich interior make it a standout dish that’s both satisfying and straightforward to prepare.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups diced smoked ham
– 10 ounces fresh spinach, stems removed
– 1 cup heavy cream
– 1 cup whole milk
– 3 large pasture-raised eggs, lightly beaten
– 1 cup grated Parmesan cheese, divided
– 1/2 cup panko breadcrumbs
– 2 tablespoons unsalted butter
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon freshly ground black pepper
– 1/8 teaspoon kosher salt
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of extra-virgin olive oil.
2. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter until foamy.
3. Add 10 ounces of fresh spinach and sauté for 3–4 minutes until wilted and any liquid evaporates; transfer to a colander to drain excess moisture.
4. In a medium bowl, whisk together 1 cup of heavy cream, 1 cup of whole milk, and 3 large pasture-raised eggs until fully combined.
5. Stir in 3/4 cup of grated Parmesan cheese, 1/2 teaspoon of freshly grated nutmeg, 1/4 teaspoon of freshly ground black pepper, and 1/8 teaspoon of kosher salt.
6. Fold in 2 cups of diced smoked ham and the drained spinach until evenly distributed.
7. Pour the mixture into the prepared baking dish, spreading it into an even layer.
8. In a small bowl, combine 1/4 cup of grated Parmesan cheese with 1/2 cup of panko breadcrumbs.
9. Sprinkle the breadcrumb mixture evenly over the casserole to form a crisp topping.
10. Bake at 375°F for 40–45 minutes, until the center is set and the top is golden brown.
11. Let the casserole rest for 10 minutes before serving to allow it to firm up for clean slicing.
Oozing with creamy richness, this casserole features a velvety interior punctuated by salty ham and earthy spinach, all crowned with a crunchy Parmesan crust. Serve it alongside a crisp green salad or roasted vegetables for a balanced meal, or enjoy leftovers reheated the next day—the flavors deepen beautifully overnight.
Ham and Rice Casserole with Vegetables
Unwind with this comforting one-dish meal that transforms holiday leftovers into a satisfying family dinner. Using leftover baked ham adds depth, while the rice absorbs all the savory flavors for a complete, fuss-free supper.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups long-grain white rice, rinsed
– 4 cups low-sodium chicken stock
– 3 cups diced leftover baked ham (½-inch cubes)
– 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon dried thyme
– ½ teaspoon freshly ground black pepper
– ½ cup grated sharp cheddar cheese
– ¼ cup panko breadcrumbs
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil and butter in a large oven-safe skillet over medium heat until butter foams.
3. Add diced onion and cook, stirring occasionally, for 5-7 minutes until translucent and lightly golden.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add rinsed rice to the skillet and toast, stirring constantly, for 2 minutes until grains turn opaque.
6. Pour in chicken stock, scraping up any browned bits from the bottom of the pan.
7. Stir in diced ham, frozen vegetables, dried thyme, and black pepper.
8. Bring mixture to a simmer, then immediately cover with a tight-fitting lid.
9. Transfer covered skillet to preheated oven and bake for 25 minutes.
10. Remove skillet from oven and discard lid.
11. Fluff rice mixture gently with a fork to distribute ingredients evenly.
12. Combine grated cheddar cheese and panko breadcrumbs in a small bowl.
13. Sprinkle cheese-panko mixture evenly over the casserole surface.
14. Return uncovered skillet to oven and bake for 10-12 minutes until topping is golden brown and crispy.
15. Remove from oven and let rest for 5 minutes before serving.
Key to this dish’s appeal is the textural contrast between the creamy, stock-infused rice and the crispy cheese topping. The ham provides salty richness that permeates every bite, while the vegetables add sweetness and color. For a fresh twist, serve individual portions topped with a dollop of whole-grain mustard or alongside a simple arugula salad dressed with lemon vinaigrette.
Ham and Sweet Potato Casserole
Escape the holiday rush with this comforting ham and sweet potato casserole, a savory-sweet dish that comes together with minimal fuss. Perfect for feeding a crowd or enjoying as leftovers, it layers familiar flavors in a satisfying bake.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 3 lbs orange-fleshed sweet potatoes, peeled and cubed into 1-inch pieces
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt, divided
– 1/2 tsp freshly ground black pepper
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 1/2 lbs fully cooked ham steak, diced into 1/2-inch cubes
– 1 cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– 1/4 cup pure maple syrup
– 1 tsp fresh thyme leaves
– 1/2 tsp smoked paprika
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup panko breadcrumbs
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Toss the cubed sweet potatoes with olive oil, 1/2 tsp kosher salt, and black pepper on a parchment-lined baking sheet.
3. Roast the sweet potatoes for 25 minutes, or until fork-tender and lightly caramelized at the edges.
4. While the potatoes roast, sauté the diced onion in a skillet over medium heat for 5-7 minutes until translucent.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
6. Stir in the diced ham and cook for 3-4 minutes to lightly brown the edges.
7. In a large mixing bowl, whisk together the heavy cream, lightly beaten eggs, maple syrup, remaining 1/2 tsp kosher salt, thyme leaves, and smoked paprika until fully emulsified.
8. Gently fold the roasted sweet potatoes and the ham mixture into the cream base until evenly coated.
9. Transfer the entire mixture to the prepared baking dish and spread into an even layer.
10. In a small bowl, combine the grated cheddar cheese, panko breadcrumbs, and melted butter.
11. Sprinkle the breadcrumb mixture evenly over the casserole.
12. Bake at 375°F for 30-35 minutes, until the topping is golden brown and the center is set (a knife inserted should come out clean).
13. Let the casserole rest for 10 minutes before serving to allow the layers to set.
Zesty and rich, this casserole offers a creamy interior with pops of savory ham and sweet potato, topped by a crisp, cheesy crust. For a festive twist, garnish with additional fresh thyme or serve alongside a bitter greens salad to cut through the richness.
Ham and Cabbage Casserole
Unfussy comfort food gets a winter upgrade with this layered casserole. It transforms humble ham and cabbage into a creamy, savory bake perfect for feeding a crowd. This one-dish wonder requires minimal prep but delivers maximum flavor.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium head green cabbage, cored and thinly sliced
– 1 lb cooked ham steak, diced into ½-inch cubes
– 2 tbsp unsalted butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– ½ cup panko breadcrumbs
– 1 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ tsp ground nutmeg
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil. Blanch the sliced cabbage for 3 minutes until just pliable, then drain thoroughly in a colander, pressing out excess water with the back of a spoon. Tip: Blanching removes bitterness and ensures even cooking in the bake.
3. In a large skillet over medium heat, melt the unsalted butter. Add the finely diced onion and cook for 5-7 minutes until translucent and soft.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
5. Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a pale roux.
6. Gradually whisk in the warmed whole milk and heavy cream until the mixture is smooth and begins to thicken, about 3-4 minutes.
7. Remove the skillet from heat. Stir in the shredded sharp cheddar cheese, kosher salt, black pepper, and ground nutmeg until the cheese is fully melted and the sauce is cohesive.
8. In the prepared baking dish, layer half of the blanched cabbage. Top evenly with all of the diced ham steak.
9. Pour half of the cheese sauce over the ham layer. Top with the remaining blanched cabbage and the rest of the cheese sauce.
10. In a small bowl, combine the panko breadcrumbs with the extra-virgin olive oil. Sprinkle this mixture evenly over the top of the casserole. Tip: The oil helps the panko brown evenly without burning.
11. Bake, uncovered, at 375°F for 35-40 minutes, until the top is golden brown and the sauce is bubbling vigorously around the edges. Tip: For a deeper golden crust, broil on high for the final 2-3 minutes, watching closely.
12. Remove from the oven and let rest for 10 minutes before serving. This rest allows the layers to set for cleaner slices.
The finished casserole offers tender cabbage and savory ham enveloped in a rich, velvety cheese sauce, all topped with a crisp, buttery crust. Try serving it alongside a bright, acidic salad to cut through the richness, or spoon it over toasted rustic bread for a hearty open-faced sandwich.
Ham and Egg Noodle Casserole
Melt leftover holiday ham into this comforting noodle casserole for a satisfying weeknight meal. This dish transforms simple ingredients into a creamy, savory bake that’s both hearty and easy to assemble. It’s the perfect solution for using up extra ham while creating a new family favorite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 12 oz wide egg noodles
– 2 tbsp unsalted butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, freshly grated
– 3 cups cooked ham, diced into ½-inch cubes
– ½ cup panko breadcrumbs
– 1 tbsp fresh parsley, finely chopped
– ½ tsp smoked paprika
– ¼ tsp freshly grated nutmeg
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Cook the egg noodles in a large pot of heavily salted boiling water for 6 minutes until al dente, then drain thoroughly.
3. Melt the unsalted butter in a large Dutch oven over medium heat until it foams and subsides.
4. Add the finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
6. Sprinkle the all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a pale golden roux.
7. Gradually whisk in the warmed whole milk, ensuring no lumps form, then add the heavy cream.
8. Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
9. Remove the Dutch oven from heat and stir in 1½ cups of the freshly grated sharp cheddar cheese until completely melted and smooth.
10. Season the cheese sauce with smoked paprika, freshly grated nutmeg, 1 tsp kosher salt, and ½ tsp freshly ground black pepper.
11. Fold the drained egg noodles and diced cooked ham into the cheese sauce until evenly coated.
12. Transfer the mixture to the prepared baking dish and spread into an even layer.
13. In a small bowl, combine the panko breadcrumbs, remaining ½ cup cheddar cheese, and finely chopped fresh parsley.
14. Sprinkle the breadcrumb mixture evenly over the casserole.
15. Bake on the middle rack for 25-30 minutes until the topping is golden brown and the edges are bubbling vigorously.
16. Let the casserole rest for 10 minutes before serving to allow the sauce to set properly.
Nothing beats the contrast between the crispy, cheesy panko crust and the tender noodles enveloped in a velvety sauce. The smoked paprika and nutmeg add subtle depth that complements the salty ham beautifully. For a bright finish, serve with a simple arugula salad dressed with lemon vinaigrette.
Ham and Cauliflower Casserole
Gather around for a comforting, one-dish meal that transforms humble ingredients into a satisfying dinner. This ham and cauliflower casserole is rich, creamy, and perfect for feeding a crowd with minimal effort. It’s an ideal make-ahead dish for busy weeknights or holiday gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 large head cauliflower, cut into 1-inch florets
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon freshly ground black pepper
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 8 ounces cooked ham steak, diced into 1/2-inch cubes
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup sharp white cheddar cheese, freshly grated
– 1/2 cup panko breadcrumbs
– 1 tablespoon fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Toss the cauliflower florets with extra-virgin olive oil, 1/2 teaspoon kosher salt, and black pepper on a rimmed baking sheet.
3. Roast the cauliflower for 20 minutes, or until the edges are lightly browned and the florets are tender.
4. While the cauliflower roasts, heat a large skillet over medium heat and sauté the diced yellow onion for 5 minutes until translucent.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
6. Stir in the diced ham steak and cook for 3 minutes to lightly brown the edges.
7. In a separate saucepan, melt the unsalted butter over medium heat.
8. Whisk in the all-purpose flour and cook for 2 minutes to form a pale golden roux, stirring constantly to prevent burning.
9. Gradually pour in the warmed whole milk, whisking continuously until the sauce thickens and becomes smooth, about 5 minutes.
10. Remove the saucepan from heat and stir in the grated sharp white cheddar cheese until fully melted and incorporated.
11. Season the cheese sauce with the remaining 1/2 teaspoon kosher salt.
12. Combine the roasted cauliflower, ham mixture, and cheese sauce in the prepared baking dish, folding gently to coat evenly.
13. In a small bowl, mix the panko breadcrumbs with the finely chopped fresh parsley.
14. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
15. Bake the casserole, uncovered, for 25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
16. Let the casserole rest for 10 minutes before serving to allow the sauce to set slightly.
You’ll find the roasted cauliflower retains a pleasant bite, contrasting with the velvety, sharp cheese sauce. The salty ham adds depth, while the crispy panko topping provides a satisfying crunch. For a fresh twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Ham and Quinoa Casserole
A comforting one-dish meal that transforms leftover holiday ham into a protein-packed quinoa casserole. This savory bake combines smoky ham with nutty quinoa and sharp cheddar for a satisfying weeknight dinner. It’s easy to assemble ahead and reheats beautifully for leftovers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup uncooked quinoa, rinsed thoroughly
– 2 cups low-sodium chicken stock
– 2 tablespoons unsalted butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups diced cooked ham (about 10 ounces)
– 1 cup shredded sharp cheddar cheese
– ½ cup whole milk
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon dried thyme
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with unsalted butter.
2. In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups low-sodium chicken stock. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. While the quinoa cooks, melt 2 tablespoons unsalted butter in a large skillet over medium heat.
5. Add 1 finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
7. Transfer the cooked quinoa, sautéed onion-garlic mixture, and 2 cups diced cooked ham to a large mixing bowl.
8. In a separate small bowl, whisk together ½ cup whole milk, 2 lightly beaten pasture-raised eggs, 1 teaspoon dried thyme, ½ teaspoon black pepper, and ¼ teaspoon kosher salt until fully combined.
9. Pour the milk-egg mixture over the quinoa-ham mixture and stir until everything is evenly coated.
10. Fold in 1 cup shredded sharp cheddar cheese, reserving ¼ cup for the topping. Tip: For a creamier texture, ensure the quinoa mixture is slightly cooled before adding the eggs to prevent scrambling.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Sprinkle the reserved ¼ cup shredded cheddar cheese evenly over the top.
13. Bake in the preheated 375°F oven for 25-30 minutes, until the casserole is set, the edges are bubbly, and the top is golden brown. Tip: Let the casserole rest for 10 minutes after baking for cleaner slices.
Just out of the oven, this casserole boasts a golden, cheesy crust giving way to a moist, cohesive interior where the quinoa absorbs the savory ham juices. The sharp cheddar provides a tangy contrast to the smoky, salty ham, while the thyme adds an earthy note. Serve it warm with a crisp green salad dressed in a bright vinaigrette to cut through the richness, or portion it into individual ramekins for an elegant presentation.
Ham and Zucchini Casserole
Zesty yet comforting, this ham and zucchini casserole transforms humble ingredients into a satisfying one-dish meal. Perfect for busy weeknights or casual gatherings, it layers savory ham with tender zucchini in a creamy, cheesy sauce that bakes to golden perfection.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 medium zucchini, thinly sliced into ¼-inch rounds
– 1 lb cooked ham steak, diced into ½-inch cubes
– 1 cup heavy cream
– ½ cup whole milk
– 4 oz sharp cheddar cheese, freshly grated
– 2 oz Parmesan cheese, freshly grated
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– ½ tsp freshly ground black pepper
– ¼ tsp kosher salt
– ¼ tsp ground nutmeg
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted butter.
2. In a large skillet over medium heat, melt 2 tbsp unsalted butter until it foams slightly.
3. Add 1 small yellow onion, finely diced, and sauté for 5 minutes until translucent and softened.
4. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant, being careful not to burn it.
5. Sprinkle 2 tbsp all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a light roux.
6. Gradually whisk in 1 cup heavy cream and ½ cup whole milk until smooth, bringing the mixture to a gentle simmer.
7. Reduce heat to low and stir in 4 oz sharp cheddar cheese, freshly grated, and 2 oz Parmesan cheese, freshly grated, until fully melted and the sauce thickens, about 3 minutes.
8. Season the sauce with ½ tsp freshly ground black pepper, ¼ tsp kosher salt, and ¼ tsp ground nutmeg, then remove from heat.
9. In a large bowl, combine 2 medium zucchini, thinly sliced into ¼-inch rounds, and 1 lb cooked ham steak, diced into ½-inch cubes.
10. Pour the cheese sauce over the zucchini and ham mixture, tossing gently to coat evenly.
11. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
12. Bake uncovered at 375°F for 40-45 minutes, until the top is golden brown and the zucchini is tender when pierced with a fork.
13. Remove from the oven and let rest for 10 minutes to allow the casserole to set for easier serving.
14. Garnish with 2 tbsp fresh parsley, finely chopped, just before serving.
Nourishing and hearty, this casserole emerges with a creamy interior and a crisp, cheesy crust. The zucchini retains a slight bite, balancing the rich sauce and salty ham, while a sprinkle of fresh parsley adds a bright finish. For a creative twist, serve it alongside a crisp green salad or crusty bread to soak up every last bit of sauce.
Ham and Mushroom Casserole
Gather around for a comforting classic that transforms humble ingredients into a showstopping centerpiece. This ham and mushroom casserole delivers rich, savory depth with minimal hands-on effort, making it perfect for busy weeknights or holiday gatherings. Its creamy, golden-brown top gives way to a hearty, satisfying interior everyone will love.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 pound cremini mushrooms, thinly sliced
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 ½ cups diced smoked ham
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 1 teaspoon Dijon mustard
– ½ teaspoon freshly grated nutmeg
– ½ teaspoon smoked paprika
– Kosher salt and freshly ground black pepper
– 12 ounces wide egg noodles, cooked al dente
– 1 ½ cups shredded Gruyère cheese
– ½ cup panko breadcrumbs
– 2 tablespoons unsalted butter, melted
– 2 tablespoons finely chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add thinly sliced cremini mushrooms and cook, stirring occasionally, until deeply browned and all liquid has evaporated, about 8-10 minutes.
4. Add finely diced yellow onion and cook until translucent, about 5 minutes.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Add diced smoked ham and cook for 2 minutes to warm through.
7. Sprinkle all-purpose flour over the mixture and cook, stirring constantly, for 1 minute to form a roux.
8. Gradually whisk in warmed whole milk and heavy cream until smooth.
9. Bring to a simmer and cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
10. Remove from heat and stir in Dijon mustard, freshly grated nutmeg, smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
11. In a large bowl, combine the cooked al dente egg noodles and the sauce mixture until evenly coated.
12. Transfer the mixture to the prepared baking dish and spread into an even layer.
13. In a small bowl, combine shredded Gruyère cheese, panko breadcrumbs, melted unsalted butter, and finely chopped fresh parsley.
14. Sprinkle the cheese mixture evenly over the casserole.
15. Bake on the middle rack for 30-35 minutes, until the top is golden brown and the sauce is bubbling around the edges.
16. Let the casserole rest for 10 minutes before serving to allow the sauce to set.
Velvety sauce clings to each noodle, while the Gruyère and panko topping provides a satisfying crunch. The smoked ham and nutmeg create a warm, savory-sweet balance that deepens as it rests. For a vibrant twist, serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Ham and Asparagus Casserole
Just when you need a comforting yet elegant dish for holiday leftovers or a cozy winter dinner, this ham and asparagus casserole delivers. Juicy ham and tender asparagus come together in a creamy, cheesy bake that’s both satisfying and simple to prepare. It’s a versatile centerpiece that transitions effortlessly from a family meal to a potluck standout.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb cooked ham, diced into ½-inch cubes
– 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
– 8 oz Gruyère cheese, freshly grated
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk, warmed to 110°F
– ½ cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– 1 tsp Dijon mustard
– ½ tsp freshly grated nutmeg
– ¼ tsp white pepper
– ½ cup panko breadcrumbs
– 1 tbsp extra-virgin olive oil
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with butter.
2. Blanch the asparagus in boiling salted water for 2 minutes, then immediately transfer to an ice bath to halt cooking and preserve vibrant color.
3. In a medium saucepan over medium heat, melt the unsalted butter until foamy, about 1 minute.
4. Whisk in the all-purpose flour and cook for 2 minutes to form a pale golden roux, stirring constantly to prevent burning.
5. Gradually pour in the warmed whole milk while whisking vigorously to avoid lumps, then add the heavy cream.
6. Cook the sauce for 5–7 minutes until thickened enough to coat the back of a spoon, stirring frequently.
7. Remove the saucepan from heat and stir in the Dijon mustard, freshly grated nutmeg, and white pepper.
8. Temper the lightly beaten pasture-raised eggs by slowly whisking in ½ cup of the warm sauce, then combine this mixture back into the saucepan.
9. Fold in the diced cooked ham, blanched asparagus, and freshly grated Gruyère cheese until evenly distributed.
10. Pour the mixture into the prepared baking dish and spread into an even layer.
11. In a small bowl, toss the panko breadcrumbs with extra-virgin olive oil until lightly coated.
12. Sprinkle the breadcrumb mixture evenly over the casserole.
13. Bake at 375°F for 35–40 minutes until the top is golden brown and the center is set with no liquid jiggle.
14. Let the casserole rest for 10 minutes before serving to allow the layers to firm up for clean slicing.
Out of the oven, this casserole boasts a crisp, buttery topping that gives way to a luxuriously creamy interior. The Gruyère adds a nutty depth that complements the savory ham and bright asparagus, while the rested texture holds its shape beautifully on the plate. For a creative twist, serve individual portions in ramekins topped with a poached egg or alongside a crisp arugula salad dressed with lemon vinaigrette.
Ham and Corn Casserole with Cheddar
Nostalgic yet effortlessly modern, this ham and corn casserole with cheddar is a one-dish wonder that delivers creamy comfort with a crisp, golden top. It’s a perfect solution for holiday leftovers or a simple, satisfying weeknight meal. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons unsalted butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 cups diced cooked ham
– 2 cups frozen sweet corn kernels, thawed
– 1 (10.5-ounce) can condensed cream of mushroom soup
– 1 cup sour cream
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika
– 2 cups shredded sharp cheddar cheese, divided
– 1/2 cup panko breadcrumbs
– 1 tablespoon extra-virgin olive oil
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Melt the unsalted butter in a large skillet over medium heat.
3. Add the finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes until translucent and softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Transfer the onion-garlic mixture to a large mixing bowl.
6. Add the diced cooked ham, thawed sweet corn kernels, condensed cream of mushroom soup, sour cream, kosher salt, black pepper, and smoked paprika to the bowl.
7. Stir the mixture until all ingredients are thoroughly combined.
8. Fold in 1 1/2 cups of the shredded sharp cheddar cheese.
9. Pour the combined mixture into the prepared baking dish and spread it into an even layer.
10. In a small bowl, combine the remaining 1/2 cup of shredded cheddar cheese, panko breadcrumbs, and extra-virgin olive oil.
11. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
12. Bake in the preheated oven for 40-45 minutes, until the casserole is bubbling around the edges and the topping is deeply golden brown. Let it rest for 10 minutes before serving. Marvelous in its simplicity, the casserole emerges with a creamy, savory interior punctuated by sweet corn and smoky ham. The panko topping provides a delightful textural contrast to the rich, cheesy base. For a fresh twist, serve it alongside a crisp arugula salad dressed with lemon vinaigrette.
Summary
You’ve just explored 20 flavorful ham casseroles that are perfect for easy, comforting meals. We hope this roundup inspires you to try a new recipe soon! Don’t forget to leave a comment telling us which one is your favorite and share this article on Pinterest to help other home cooks discover these delicious ideas.
