Broccoli, Ham & Cheese Pasta Casserole

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983A70DF-20E2-4BAB-B2B3-DF1817162AE8

Pasta, broccoli and ham mixed in a delicious cheese sauce then topped with crushed Ritz crackers that have been mixed with butter and baked in the oven.

Adapted from: http://www.awickedwhisk.com

 

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Ingredients for casserole.

 

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Ingredients for topping.

 

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Pour the melted butter

over the crushed crackers.

 

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Using your fingers or a fork, mix the

butter into the cracker crumbs and set aside.

 

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Slightly undercook the

broccoli by steaming or boiling.

 

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Drain and set aside.

 

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In a large pot cook the pasta al dente

according to the package directions.

 

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Drain and set aside.

 

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Spray a 9” x 13” oven

safe dish with cooking oil.

 

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In a large deep skillet melt the

butter over medium high heat.

 

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Once melted add the flour.

 

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Whisk continuously for about

2 minutes or until it starts to brown.

 

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Slowly whisk in the milk until no

lumps remain. Add the chicken

broth and whisk to combine.

 

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Add the seasonings, salt and pepper.

 

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Whisk to combine.

 

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Add both kinds of cheese.

 

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Stir to combine and cook

until the cheese is melted

and sauce thickens up.

 

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Place the pasta, broccoli and ham together.

 

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Pour the cheese sauce on top.

 

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Toss to combine.

 

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Pour into prepared baking dish.

 

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Sprinkle cracker crumbs on top.

 

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Bake in a preheated 350 degree

oven for 25 minutes or until hot

and bubbly and the crumbs

are a golden brown.

 

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Let sit for 10 minutes then serve.

 

Broccoli, Ham & Cheese Pasta Casserole

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

983A70DF-20E2-4BAB-B2B3-DF1817162AE8

Ingredients

  • 4 Tbsp. butter, melted
  • 4 Tbsp. all purpose flour
  • 3½ cups whole milk
  • 1½ cups chicken broth
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • 2/3 cup freshly shredded parmesan cheese
  • 8 oz. shredded cheddar cheese
  • 2 cups cooked ham, chopped into bitesize pieces
  • 1 large head broccoli  florets, chopped
  • 16 oz. rotini pasta, or your favorite

Ingredients for the topping: TOPPING IS OPTIONAL

  • 2 Tbsp. butter, melted
  • 1 sleeve Ritz crackers, crushed

Adding the cracker topping is optional. Although the topping was good right after cooking, it was soggy with the leftovers. I will be leaving the topping off the next time.

Directions

  1. Preheat oven to 350 degrees.
  2. Pour the melted butter over the cracker crumbs and mix with a fork or your fingers then set aside.
  3. Boil or steam the broccoli, slightly undercooking, then drain and set aside.
  4. In a large pot cook the pasta according to the package directions, drain and set aside.
  5. Spray a 9″ x 13′ oven safe dish with cooking oil.
  6. In a large skillet melt the butter over medium high heat.
  7. Add the flour and whisk immediately and constantly until the color changes to a light golden brown, about 2 minutes. Don’t stop whisking!
  8. Slowly add the milk whisking until no lumps remain. Whisk in the chicken broth.
  9. Add all of the seasonings, salt and pepper then stir to combine.
  10. Add both kinds of cheese and stir until melted. Cook to desired thickness.
  11. Add the pasta, ham and broccoli to a large bowl or pan.
  12. Pour the cheese sauce on top and toss to combine.
  13. Pour into the prepared casserole dish.
  14. Sprinkle with the cracker crumbs.
  15. Bake for 25 minutes or until hot and bubbly and the cracker crumbs are a light golden brown. I browned mine under the broiler after baking 25 minutes.
  16. Remove from the oven and let sit for 10 minutes then serve.

http://www.InDianesKitchen.com

Categories: Broth, Casseroles, Cheese, Milk Products, Pasta, Pork/Ham, Vegetables/Slaws/Salads

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