Cheesy Ham, Potato & Broccoli Casserole Recipe

Leftover ham becomes the star of this cheesy casserole. The dish starts with a creamy roux-based sauce, then layers tender baby potatoes, fresh broccoli florets and diced ham. Top it with shredded cheese and bake until bubbly for a warm, satisfying meal that’s perfect alongside dinner rolls or a simple green salad.

This casserole is forgiving and versatile: swap vegetables based on what you have on hand, use different cheeses to change the flavor, or prepare it ahead and reheat when you’re ready to serve. It’s a practical, delicious way to stretch leftovers into several meals.

Ham and Potato Casserole with Broccoli Ingredients

• Roux – A simple roux of unsalted butter, all-purpose flour and whole milk makes a smooth, creamy base for the casserole.
• Seasonings – Salt and black pepper are essential; garlic powder, onion powder and paprika add extra savory depth.
• Vegetables – Baby Yukon potatoes and broccoli work well, but you can substitute other vegetables depending on what you have.
• Cooked Ham – Leftover spiral ham, cubed, keeps this recipe quick and convenient.
• Shredded Cheese – Colby Jack or sharp cheddar adds creaminess and a tangy finish.

How to Make Ham and Potato Casserole with Broccoli

Preheat the oven to 375°F and spray a 13×9-inch baking dish with cooking spray. In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped onion and cook until translucent and soft, seasoning with salt, pepper, onion powder, garlic powder and paprika.

Whisk in 3 tablespoons of all-purpose flour and cook for 1–2 minutes, stirring. Gradually pour in 2 cups of milk, whisking until the sauce thickens, about 3–5 minutes. Remove from heat.

Place 2 pounds of halved baby Yukon potatoes in the bottom of the prepared pan, then top with broccoli florets and 2 cups of cubed cooked ham. Season with salt and pepper. Spread the sauce evenly over the potatoes, broccoli and ham, then sprinkle 2 cups of shredded Colby Jack or cheddar cheese over the top.

Cover the pan with aluminum foil and bake for 40 minutes. Uncover and bake an additional 20 minutes, or until the potatoes are fork tender and the cheese is golden and bubbly.

Best Tips for Reheating & Storing

• Let leftovers cool completely before transferring to an airtight container.
• This casserole freezes well; freeze the whole dish or portion it into single servings for quick reheating.
• To keep the casserole moist, reheat covered in the oven until heated through.