Thanksgiving is normally my favorite time of year. Even though the weather turns a bit colder, the air is crisp and the leaves are still colorful. It’s a magical time of year and I love getting together with family and sharing our favorite potluck dishes.
My sister in law always brings a delicious broccoli and cauliflower casserole to our family potluck dinners. Since Thanksgiving is likely cancelled this year due to COVID and the size of our family, I thought I would learn to make all these dishes we have at Thanksgiving and make them for myself over the next two weeks.
As a single person, this means I get a lot of leftovers which makes for healthy lunches and snacks throughout the day. What I love about casseroles, is that they are extremely versatile. You can add in some protein like chicken, tuna or pork and it will still be delicious.
- 1 package of frozen or fresh broccoli
- 1 package of dry stuffing mix
- 1 1/2 cups of cooked ham cut into 1/2 inch cubes
- 1 can of cream of potato or mushroom soup
- 1/2 cup of milk
- 1/2 cup of half n half cream
- 1 tablespoon of melted butter
- 1-2 tablespoons of breadcrumbs
- Salt, pepper, parsley flakes
- Optional: 1 cup of shredded cheddar cheese
- Preheat the oven to 375F and grease a large casserole dish
- In a large bowl, mix together the can of soup, milk, cream and melted butter
- Add in the broccoli, cooked ham and 1/2 of the dry stuffing mix – stir well
- Pour the mixture into the casserole dish,
- Sprinkle the remaining stuffing mix to cover the broccoli – top it off with breadcrumbs. See picture below for reference.
- Cook for 35-40 minutes. If you’re adding cheese to the casserole – you can put some cheese on top of the casserole and broil for about 5 minutes or until cheese is nice and crispy.
This dish is so easy to make and is extremely versatile. You can use half the amount of broccoli suggest and replace with cauliflower. If you don’t have any cream of potato soup – you can use pretty much any can of creamed soup (just not tomato).
If you don’t have any breadcrumbs or stuffing mix, you can use soda crackers or even plain chips for that crispy topping.
If you don’t have any cans of cream soup, you can make your own creamy base – it’s super easy! Using a skillet on medium-high heat, melt some butter, add about a 1/4 cup of all purpose flour and whisk until the flour is cooked. Gradually add in milk or cream – about 1/2 cup. If it’s still too watery, just add a bit more flour until you get the texture you want.
This dish was is super filling – you don’t need to serve with anything at all! The ingredients can be doubled to serve a family of four. As a single person, this casserole will last for several meals. Or you can freeze your leftovers and reheat easily. It will store up to three months in your freezer.
What are your favorite casseroles this time of year? I definitely plan on making this again on Thanksgiving weekend.
- Butternut squash and ham casserole (skillet)
- Butternut spaghetti squash (skillet)
- Chicken and vegetable casserole (skillet)
- Chicken and vegetables (roasted) (oven)
- Chicken and broccoli casserole (oven)