This dish is full of flavor but barely requires preparation time or much work. It has a lot of saucy goodness that will make your fingers a mess, but who cares cause this is finger licking good!! The amount of work it takes is the best because you can even prepare it a day in advance and have it ready just to pop in the oven when you get home. Or, consider freezing it uncooked as a freezer meal that is ready to go at any time!
I so agree with this! I love that this is a great recipe for using leftover ham. Also, yes, some biscuits or cornbread are perfect with this!
Ingredients
6 or 7 medium potatoes, peeled and thinly sliced or cut in bite-sized chunks
2 cups chopped ham, cooked
2 cups chopped broccoli, fresh or frozen
1/3 cup chopped green onions, could use regular onions
1 (10 3/4 ounce) can Campbell’s cream of broccoli soup, undiluted
1/2 cup Daisy sour cream
1/4 cup Hellman’s mayonnaise
1 teaspoon dried chives
1 tablespoon grated Kraft Parmesan cheese
1 teaspoon black pepper
1 teaspoon salt, Optional
1/2 teaspoon garlic powder
4 tablespoons Land O’ Lakes butter or margarine, melted or 1/4 cup
1 cup Kraft shredded cheddar cheese or cheese or your choice
Instructions
Combine potatoes, ham, broccoli, onions in a sprayed 3-quart casserole dish. In a bowl mix together soup, sour cream, mayonnaise, chives, Parmesan cheese, pepper, salt, garlic powder, and melted butter. Stir with a spoon to mix well. Pour over potatoes, ham broccoli and onions and mix. Cover with foil and bake in preheated 400-degree oven for 45 minutes to an hour until potatoes are cooked when you stick a fork in them. Remove and sprinkle the cup of shredded cheese over top. Leave off foil and bake another 10 minutes uncovered. Makes about 10 servings. Enjoy!
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Quick Tip: Reheat this in the oven with foil over the top.
