This recipe is so easy to make and delicious. I just whipped the whole thing up in less than twenty minutes. It’s one of the first casseroles I learned to make a few years back. Like stews and soups, casseroles are versatile. I’ve seen many renditions of the traditional ham and broccoli casserole on YouTube and TikTok. I decided to try something different tonight.
All the ingredients were diced into small pieces. I always do this step first before assembling the recipe. It cuts back on prep time.
- 2 cups of cooked ham
- 2 cups of frozen or fresh broccoli
- 1 cup of frozen peas
- 2 slices of bread chopped into 1″ cubes
- 1 cup of yellow onion
- 1 can of cream of potato soup
- 1 cup of milk
- A handful of saltine crackers or chips for the topping
- Seasoning: salt, black pepper, parsley
- Optional: 2 cups of grated cheese
- Preheat the oven to 355F.
- Grease a large casserole dish and set side.
- In a large bowl, add in the diced ham, onion and broccoli. Mix well with a spoon.
- Add in the milk and can of soup. Mix well.
- Add in the pieces of bread – or you can use chips or breadcrumbs instead.
- Add in the seasoning – I use salt, black pepper, parsley and basil. Use your favorite spices!
- Transfer the food into your casserole dish and even out with a spoon.
- Optional: add in the grated cheese and mix well.
Cook for about 40-45 minutes. Cooking times will vary depending on the oven and desired texture. The one thing I love about casseroles is that everything gets really hot and roasted together. I decided to cook this one without cheese as I’m trying to reduce the amount of dairy that I’m taking in these days.
This recipe is usually cooked with fresh potatoes but I was feeling extremely lazy – hence the recipe name. The cream of potato soup works well as a substitute here. The sliced bread was a last minute addition and I’m hoping it turns out well. Some people like using hashbrowns while others use stuffing mixes. I’ve used stuffing mixes in my ham casseroles and it tastes amazing. That’s definitely something I will be doing on Thanksgiving weekend which is coming up in a couple of months!
I paired the casserole with a cup of steamed carrots which I cooked in the microwave. The casserole will last me a few days. But I will probably pack half of it up and will freeze it for later use.
So, I had to throw the casserole back in the oven for another 20 minutes. I’m not sure if there’s something wrong with it, or if there was just so much food in the dish. I would recommend cooking for longer or increasing the heat to 375F. I also added some crackers to the top and it really did the trick.
Casseroles are definitely better with a crunchy topping. You can use plain chips, ripple chips, crackers, or breadcrumbs. I usually make a roux first for casseroles and now I understand why those recipes taste so much better. But this recipe is great for the beginner chef who just wants something easy to prep. For advanced cooks, I’d suggest frying up the ham and onions first.