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- Dish type
- Side dish
- Vegetable side dishes
Light and healthy dish that is perfect for lunch or as a side dish. It's a nice change from the typical way of preparing broccoli.
Hampshire, England, UK
1 person made this
- 325g broccoli
- 10g butter
- 1 clove garlic, chopped
- 40g smoked ham, diced
- 1 tablespoon dried breadcrumbs
- 2 to 3 tablespoons chopped fresh parsley
- salt to taste
MethodPrep:10min ›Cook:15min ›Ready in:25min
- In a saucepan, bring slightly salted water to the boil. The water should later only just cover the florets, so filling about a third of a medium pan with water should work. Wash and cut broccoli into florets. Add to boiling water. Cook for 10 minutes.
- In a frying pan, melt the butter on medium heat. Sauté garlic and ham in melted butter. Add dried breadcrumbs and parsley.
- Drain broccoli, then add to frying pan. Mash florets with a wooden spoon. Stir well, season to taste and serve.
See it on my blog
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- 12 potatoes, cubed
- ½ cup milk
- 2 cups cooked ham, cubed
- 1 clove garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 6 tablespoons butter, divided
- 1 egg
- 1 teaspoon dried parsley
- 1 cup Cheddar cheese, shredded
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash with 1/4 cup of the butter and milk.
Preheat oven to 350 degrees F (175 degrees C).
Combine mashed potatoes, ham, garlic, mushroom soup, butter, egg and parsley in a mixing bowl. Transfer mixture to greased casserole dish and bake for 20 minutes. Sprinkle with cheddar cheese and bake an additional 15 minutes or until cheese is melted.
The perfect meal on a low carb diet
After the Easter holiday, I'm ready to go on a healthier, seriously low carb diet.
I set aside all of the bread, chips, and desserts for meat, vegetables, and eggs.
This ham and egg bake recipe was written down a long time ago on a piece of paper as "Ham and Broccoli Quiche" and was in the low carb section of my recipe box.
I'm pretty sure I adapted it from an Atkins recipe from the 90s, when low carb was king.
It does have 4 tablespoons of AP flour in it, so it's not entirely gluten-free.
I've made it a few times without the flour, but it turns out a little watery.
You can use coconut flour to make the egg bake gluten-free and turn it into a true Paleo, Whole30, or Keto casserole.
1. Cook pasta in boiling water per manufacturer’s directions. Cool the finished cooked pasta in cold water and drain. Toss the drained pasta with a teaspoon of vegetable oil to prevent sticking and reserve until ready to use in a covered container under refrigeration.
2. Start making the sauce by melting ½ cup of butter in a medium saucepan on medium-high heat. Add the flour to the saucepan and stir. Continue stirring and cooking until the mixture becomes a light tannish/brown color. This takes about 5 minutes.
3. Add the chicken broth, milk, salt and mustard, then stir or whisk until everything is well incorporated.
4. Bring the sauce to a simmer while stirring occasionally. Simmer sauce for 5-10 minutes.
5. Reduce the heat to low on the sauce and stir in the shredded Swiss cheese and reserve.
6. In a small mixing bowl, combine panko breadcrumbs, smoked paprika and melted butter. Mix until the butter is fully dispersed and reserve.
8. In a mixing bowl, add pasta, ham, broccoli and sauce, then fold together until everything is well distributed.
9. Return pasta mixture to a greased 3-quart casserole dish and top with remaining ½ cup of shredded Swiss cheese.
10. Top with panko mixture and bake at 350° F for 20 minutes or until internal temperature reaches 165° F and the panko mixture is browned.
Can You Freeze Broccoli Ham Casserole?
If you’re looking to make this dish ahead of time (I’m totally one of those people who loves to have an easy, pre-prepped meal in the freezer!) you can go right ahead! I suggest following all the directions in the recipe up until the baking part. Once your casserole is assembled (without the breadcrumbs!), wrap it up tightly and throw it into your freezer.
On the day you’re ready to serve your ham broccoli cheese casserole, pull it out of the freezer, let it thaw in the fridge, and then follow the rest of the instructions in the recipe! You may need 5 to 10 extra minutes of cooking time since the casserole will be chilled.
If you have leftovers of an already cooked broccoli ham casserole that you’re looking to freeze, you have to follow a few simple steps:
First, make sure that your leftover ham casserole is completely cooled. If you freeze it too soon, it’ll thaw out as a mushy mess. Second, make sure you store your leftovers in an airtight container. You don’t want any air getting into it during the freezing process or else it will again, cause your casserole to become a mushy mess once re-heated!
How to make this easy broccoli and ham quiche recipe
This easy ham and broccoli quiche recipe will change your mind about making quiche, if you thought it was hard to make. Give it a try! The hardest part is deciding what to put in the quiche!
You want to bake your deep dish pie crust a few minutes (I use a frozen one) before you fill it with the egg mixture. Be sure to prick the bottom and sides of the pie crust with a fork so it will not bubble up.
As with most of my recipes, I like to gather all the ingredients and chop any that need it before I begin to cook. In the this recipe, I whisked the eggs and the cream together.
I steamed the broccoli until it was crisp tender (don&rsquot cook it all the way or it will become mushy in the oven). Saute the peppers and onion until soft and diced the ham into small pieces. Next, add the ham, broccoli. onions, peppers, cheese, and salt/pepper to the egg mixture and give it a good stir.
Pour the egg mixture into your prebaked pie shell and bake in oven until done.
Allow ham and broccoli quiche to cool for about 30 minutes before slicing. Serve warm, room temperature or chilled. Personal preference.
Ham and Broccoli Egg Bake
- Author: Heather McCurdy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1 x
- 5 Large eggs
- 1 cup diced ham
- 1 cup finely chopped broccoli
- 1/8 cup shredded cheddar
- 1 tablespoon butter
- Put butter in 9 pan and put in the oven while preheating to 375.
- While the oven preheats, beat the eggs and add the rest of the ingredients.
- Pull the baking dish out of the oven and spread the melted butter around in the bottom and up the sides of the pan.
- Pour egg mixture in the dish.
- Bake for approximately 20 minutes until center is dry.
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Love this recipe? You have to give our favorite Cheesy Cauliflower Egg Bake a try too.
About Heather McCurdy
Heather McCurdy writes at Real: The Kitchen and Beyond where she shows families how to slow down and savor life on any budget with tasty homemade recipes and family travel.
Ham and Broccoli Casserole
This Ham and Broccoli Casserole is filled with ham, broccoli, and rice with a creamy white sauce, topped with a blend of pepper-jack, Colby cheese, and Panko bread crumbs. It&rsquos a great way to use up leftover ham!
There is just something about this Ham and Broccoli Casserole that my family just loves. I&rsquove been making it since before my girls were born and each time it just gets better and better. Each time I think it&rsquos perfected and then the next time I make it, it&rsquos even better. It&rsquos typically made after I&rsquove baked a ham using the leftover ham and sometimes the vegetables for the casserole. Over the years, I&rsquove changed up the vegetables by using cauliflower or California mix but the ham and rice are always there.
Despite the more than a couple of preparation steps in this recipe, it is well worth the time to put it all together. I&rsquove stream-lined the recipe so that while you are making the white sauce, the rice and the vegetables are cooking. Cutting the ham into bite-size pieces the night before eliminates that step and you can even chop up the onion and garlic the night before and keep in a well-covered container in the refrigerator till cooking time. I prefer to grate the cheese fresh but I&rsquove also used prepackaged shredded cheeses to save time. Whatever works for you, is the key.
I’ve been posting a broccoli recipe every week for the last few weeks because it’s been insanely cheap lately! For those of you in Australia, it’s currently $1.00/kg (that’s .50 / lb) at Coles (usually it’s $4+/kg!). So me being me, who can never resist a good bargain, I stocked up big time which means I’ve had to get seriously creative to get through the ridiculous amount of broccoli stockpiled in my fridge. Here’s what I’ve shared lately:
Creamy Bacon, Chicken and Broccoli Bread Bake – made from scratch, ready to pop into the oven in just 15 minutes, this is a great way to use up any leftover stale bread lying around.
Magic Broccoli – it truly is magic how a little roasting with garlic, a drizzle of lemon juice and a scattering of parmesan completely transforms broccoli!
Plus prior to this, I also posted a Creamy Broccoli Soup (amazing how creamy it is even without cream!) and Roasted Broccoli with Pangritata (which is a fancy word for toasted bread crumbs).
So the Broccoli Mission continues. And today it’s bite size goodies in the form of Broccoli Fritters, that even kids love! These are seriously tasty fritters. And you will be amazed how much broccoli there is in them. There is an entire head of broccoli to make 6 fritters, and it only uses about 3/4 cup of batter. The “secret” step is to use a potato masher to lightly crush the cooked broccoli. This loosens them up so you only need enough batter to hold them together, and they mould into a fritter shape with a smooth golden brown surface rather than lumps of broccoli sticking out.
“These fritters freeze well. Just pan fry briefly to reheat them so you get the crispy crust.”
I made these Broccoli Fritters with a quick yoghurt sauce but you don’t even need the sauce to be honest, they are great eaten plain. These also freeze really well! To reheat, just thaw then cook them quickly in a dry fry pan to make the surface slightly crispy as well as heating them through. I don’t recommend microwaving them as they will go soggy, and in the oven the underside goes soggy though the top crisps up nicely.
Adapted from a recipe by Smitten Kitchen (I think! I don’t have the actual original recipe but a reader was kind enough to point me in that direction and I recognised the recipe!) – Nagi x
- 2 cups broccoli florets
- Nonstick cooking spray
- 4 cups frozen hash brown potatoes, thawed
- 2 tablespoons coarsely snipped fresh chives
- 6 ounces thinly sliced, lower-sodium cooked honey ham, chopped
- 1 cup shredded reduced-fat Cheddar cheese
- 8 eggs, lightly beaten
- ½ cup fat-free milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
In a medium saucepan cook broccoli in boiling, lightly salted water 3 minutes drain. Rinse with cold water drain again.
Coat a 2-quart rectangular baking dish with cooking spray. Add potatoes and chives to prepared dish toss to combine. Top with broccoli, ham, and cheese.
In a medium bowl combine the eggs, milk, salt, pepper, and garlic powder. Pour egg mixture over potato mixture. Cover with foil and chill overnight.
To serve, preheat oven to 350 degrees F. Bake, uncovered, 50 to 55 minutes or until eggs are set (160 degrees F). If necessary to prevent overbrowning, cover with foil the last 10 minutes.