Easter Ham and Veggie Casserole

It’s funny how some of the best recipes are born from happy accidents or a desire to use up leftovers creatively. This Easter Ham and Veggie Casserole is exactly that kind of gem. After one particular Easter feast, staring down a mountain of leftover ham and a fridge overflowing with spring vegetables, I decided to ditch the usual ham sandwiches and get a little more inventive. The result? This casserole. Honestly, it’s become a family favorite, and not just after Easter! The creamy, cheesy sauce blankets tender ham and perfectly cooked veggies, creating a comforting and flavorful dish that everyone, even the picky eaters in my house, devours. It’s become a regular request for potlucks and weeknight dinners alike. The best part? It’s incredibly easy to throw together, making it a lifesaver for busy days. If you’re looking for a way to transform leftover ham into something truly special, or simply want a hearty and delicious casserole packed with goodness, look no further. This Easter Ham and Veggie Casserole is guaranteed to be a winner.

Ingredients

• Cooked Ham: (About 2-3 cups diced) – The star of the show! Leftover Easter ham is perfect, but any cooked ham will work. Diced ham provides the savory protein base for the casserole.
• Broccoli Florets: (1 large head, about 4 cups) – Adds a vibrant green color, earthy flavor, and a boost of nutrients. Fresh or frozen (thawed) broccoli works well.
• Carrots: (2 medium, sliced or diced) – Provides sweetness, crunch, and a beautiful orange hue. Slicing or dicing ensures they cook evenly in the casserole.
• Bell Pepper: (1, any color, diced) – Contributes a slightly sweet and bright flavor, along with more color and vitamins. Red, yellow, or orange peppers are particularly appealing visually.
• Onion: (1 medium, chopped) – Forms the aromatic base of the casserole, adding depth of flavor to the sauce and vegetables.
• Butter: (1/4 cup, unsalted) – Used to create a rich and flavorful roux for the creamy sauce. Unsalted butter allows you to control the saltiness of the dish.
• All-Purpose Flour: (1/4 cup) – The thickening agent for the creamy sauce, creating a smooth and velvety texture when combined with butter and milk.
• Milk: (3 cups, whole or 2%) – The liquid base for the creamy sauce. Whole milk will result in a richer sauce, while 2% milk offers a slightly lighter option.
• Chicken Broth: (1 cup, low sodium) – Adds savory depth and moisture to the sauce, complementing the ham and vegetables. Low sodium broth helps control the overall salt content.
• Dijon Mustard: (1 tablespoon) – Provides a subtle tang and depth of flavor to the sauce, enhancing the savory notes of the ham and cheese.
• Worcestershire Sauce: (1 teaspoon) – Adds umami and complexity to the sauce, enhancing the overall flavor profile.
• Dried Thyme: (1 teaspoon) – Offers a warm, herbaceous note that pairs beautifully with ham and vegetables, adding aromatic complexity.
• Salt and Black Pepper: (To taste) – Essential seasonings to enhance all the flavors in the casserole. Adjust to your preference.
• Shredded Cheddar Cheese: (2 cups) – Provides a sharp, cheesy flavor and creates a golden, melted topping. Sharp or medium cheddar works best for flavor and melting quality.
• Optional Topping: (Breadcrumbs, Parmesan cheese, or fresh herbs) – Adds extra texture, flavor, and visual appeal to the finished casserole. Breadcrumbs provide a crunchy topping, Parmesan cheese adds extra cheesy saltiness, and fresh herbs offer a fresh, aromatic garnish.

Instructions

1. Preheat Your Oven and Prepare Your Veggies: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you place the casserole inside, promoting even cooking. While the oven is preheating, prepare your vegetables. Wash and chop the broccoli into bite-sized florets. Peel and slice or dice the carrots into small pieces. Dice the bell pepper, removing the seeds and membranes. Chop the onion finely. Preparing the vegetables ahead of time streamlines the cooking process and ensures they are ready to be incorporated into the casserole.
2. Sauté the Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Once the butter is melted and shimmering, add the chopped onion, carrots, and bell pepper. Sauté these vegetables for about 5-7 minutes, or until the onions become translucent and the carrots and peppers soften slightly. Sautéing the vegetables softens them and releases their flavors, creating a more flavorful base for the casserole and ensuring they cook through properly in the oven.
3. Add Broccoli and Cook Briefly: Add the broccoli florets to the skillet with the sautéed vegetables. Cook for another 3-5 minutes, stirring occasionally, until the broccoli turns bright green and is slightly tender-crisp. We don’t want to fully cook the broccoli at this stage, as it will continue to cook in the oven. Keeping it slightly crisp prevents it from becoming mushy in the final dish.
4. Make the Creamy Sauce: Reduce the heat to low. Sprinkle the flour over the vegetables in the skillet. Cook for 1 minute, stirring constantly, to create a roux. This step is crucial for a smooth, lump-free sauce. Cooking the flour removes the raw flour taste and allows it to properly thicken the sauce. Gradually whisk in the milk and chicken broth, stirring constantly to prevent lumps from forming. Continue to whisk until the sauce thickens and becomes smooth. This process might take a few minutes. Patience is key to achieving a creamy, velvety sauce.
5. Season the Sauce: Stir in the Dijon mustard, Worcestershire sauce, and dried thyme. Season with salt and black pepper to taste. These seasonings add depth and complexity to the creamy sauce, complementing the flavors of the ham and vegetables. Taste the sauce and adjust the seasonings as needed to your preference.
6. Combine Ham, Veggies, and Sauce: Remove the skillet from the heat. Add the diced cooked ham to the vegetable and sauce mixture. Stir gently to combine everything evenly, ensuring the ham and vegetables are well coated in the creamy sauce. Distributing the ham and vegetables evenly in the sauce ensures every bite is flavorful and balanced.
7. Transfer to Casserole Dish and Top with Cheese: Pour the ham and vegetable mixture into a greased 9×13 inch casserole dish. Spread it out evenly in the dish. Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Using a greased dish prevents sticking and makes serving easier. An even layer of cheese ensures a consistent cheesy topping across the entire casserole.
8. Bake the Casserole: Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese is melted and golden brown. Baking time may vary slightly depending on your oven. Look for the cheese to be nicely melted and browned and the casserole to be heated through.
9. Optional Broiling (for Extra Browning): If you want the cheese topping to be even more browned and bubbly, you can broil the casserole for the last 1-2 minutes of baking. Watch it closely to prevent burning, as broilers can heat very quickly. Broiling adds a beautiful golden-brown crust to the cheese topping, enhancing both visual appeal and texture.
10. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the casserole to set slightly and makes it easier to serve. Resting also allows the flavors to meld together even further. Serve hot and enjoy!

Nutrition Facts

(Estimated, per serving, based on 8 servings. Nutritional values can vary based on specific ingredients and portion sizes.)

• Servings: 8
• Calories: Approximately 350-450 kcal per serving
• Protein: 20-25g

(Please note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.)

Preparation Time

• Prep Time: 20-25 minutes (Chopping vegetables, dicing ham, making sauce)
• Cook Time: 25-30 minutes (Sautéing vegetables, baking casserole)
• Total Time: Approximately 45-55 minutes

This Easter Ham and Veggie Casserole is wonderfully efficient! Most of the time is spent prepping the vegetables and making the sauce, both of which can be done relatively quickly. The baking time is also quite reasonable, making this a great dish for weeknights or when you need a comforting meal without spending hours in the kitchen. It’s a fantastic balance of flavor and convenience.

How to Serve

This versatile Easter Ham and Veggie Casserole can be served in numerous ways, making it perfect for various occasions. Here are some ideas:

• As a Main Course:
  • Classic Dinner: Serve a generous scoop of the casserole as the main course for a family dinner. It’s hearty and satisfying on its own.
  • Pair with a Salad: A fresh green salad with a light vinaigrette dressing provides a lovely contrast to the richness of the casserole and adds a refreshing element to the meal.
  • Serve with Crusty Bread: Warm, crusty bread or dinner rolls are perfect for soaking up the delicious creamy sauce.
  • Alongside Roasted Potatoes or Rice: For a more substantial meal, serve the casserole with a side of roasted potatoes, mashed potatoes, or fluffy rice.
• For Brunch or Lunch:
  • Easter Brunch Star: This casserole is a fantastic addition to an Easter brunch spread. It’s a crowd-pleaser and complements other brunch favorites like quiches and pastries.
  • Weekend Lunch: Enjoy a smaller portion for a satisfying and comforting weekend lunch.
• Potlucks and Gatherings:
  • Perfect Potluck Dish: Casseroles are ideal for potlucks! This ham and veggie casserole travels well and is always a hit.
  • Holiday Gatherings: Beyond Easter, this casserole is great for any holiday gathering or family get-together where you need a dish to feed a crowd.
• Serving Suggestions – Bullet Points:
  • Garnish with fresh parsley or chives for a pop of color and fresh flavor.
  • Serve with a dollop of sour cream or Greek yogurt for extra creaminess.
  • Offer a side of hot sauce for those who like a little spice.
  • For a lighter meal, serve smaller portions and focus on a large side salad.
  • Reheat leftovers make a great lunch the next day!

Additional Tips for the Best Easter Ham and Veggie Casserole

To ensure your Easter Ham and Veggie Casserole is absolutely perfect every time, here are some helpful tips:

1. Don’t Overcook the Vegetables: When sautéing the vegetables, aim for tender-crisp. They will continue to cook in the oven, and you want to avoid them becoming mushy. Slightly undercooking them during the sautéing stage ensures they have a pleasant texture in the final casserole.
2. Use Fresh or Frozen Vegetables (Properly): Fresh vegetables are always a great choice for flavor and texture. However, frozen vegetables can be a convenient option, especially broccoli. If using frozen broccoli, make sure to thaw it completely and drain excess water before adding it to the skillet. Excess moisture can make the casserole watery.
3. Customize Your Veggies: Feel free to get creative with the vegetables! You can easily substitute or add other vegetables based on your preferences and what you have on hand. Consider adding:
   • Mushrooms: Sliced mushrooms add an earthy, umami flavor. Sauté them with the onions.
   • Asparagus: Cut asparagus into bite-sized pieces and add them along with the broccoli.
   • Peas: Frozen peas can be stirred in at the very end, after the sauce is made, to add sweetness and color.
   • Cauliflower: Cauliflower florets can be used in place of or in addition to broccoli.
   • Zucchini or Yellow Squash: Diced zucchini or yellow squash adds a mild flavor and soft texture.
4. Cheese Variations: While cheddar is a classic choice, don’t be afraid to experiment with other cheeses!
   • Monterey Jack: Offers a mild, creamy melt.
   • Gruyere: Provides a nutty, slightly sweet, and complex flavor.
   • Pepper Jack: Adds a spicy kick for those who like a little heat.
   • A blend of cheeses: Combine cheddar with another cheese like mozzarella or provolone for a more complex flavor and texture.
5. Make it Ahead of Time: This casserole is an excellent make-ahead dish! You can assemble the entire casserole (up to the point of baking) a day ahead of time. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come to room temperature slightly. This is a huge time-saver when you’re preparing for a holiday meal or potluck. You might need to add a few extra minutes to the baking time if baking directly from the refrigerator.
6. Breadcrumb Topping for Crunch: For extra texture, add a breadcrumb topping. Combine 1/2 cup of breadcrumbs (panko or regular) with 2 tablespoons of melted butter and a pinch of salt and pepper. Sprinkle this mixture over the cheese before baking. The breadcrumbs will become golden brown and crispy, adding a delightful crunch. You can also mix in some grated Parmesan cheese with the breadcrumbs for extra flavor.
7. Adjust Sauce Consistency: If you prefer a thinner sauce, use slightly less flour (start with 3 tablespoons instead of 1/4 cup). If you prefer a thicker sauce, use a full 1/4 cup of flour or even slightly more (be sure to cook the roux properly). You can also adjust the amount of milk or broth to achieve your desired sauce consistency.
8. Use Good Quality Ham: The quality of the ham will significantly impact the flavor of the casserole. Use leftover Easter ham, a good quality deli ham, or a pre-cooked ham steak. Diced ham should be about 1/2 inch to 1 inch cubes for best texture in the casserole. Avoid overly salty ham if possible, or adjust the salt in the sauce accordingly.

FAQ – Frequently Asked Questions

Q1: Can I use different types of milk in the casserole?
A: Yes, you can! While whole or 2% milk will create the richest and creamiest sauce, you can use skim milk or even non-dairy milk alternatives like almond milk or oat milk. Keep in mind that lower fat milk or non-dairy milk may result in a slightly less creamy sauce. You might need to simmer the sauce a bit longer to thicken it if using skim or non-dairy milk.

Q2: Can I freeze Easter Ham and Veggie Casserole?
A: Yes, you can freeze this casserole, although the texture of the creamy sauce and vegetables might change slightly upon thawing and reheating. For best results, freeze the casserole before baking. Assemble the casserole in a freezer-safe dish, wrap it tightly in plastic wrap, and then wrap again in foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed, you may need to add 10-15 minutes to the baking time from frozen. You can also freeze baked casserole in individual portions for easier lunches.

Q3: I don’t have Dijon mustard. Can I use another type of mustard?
A: Yes, you can substitute Dijon mustard with other types of mustard. Yellow mustard will work in a pinch, but it has a milder flavor. Stone-ground mustard or a spicy brown mustard could also be used for a slightly different flavor profile. Start with a smaller amount and taste as you go, as some mustards are stronger than others.

Q4: Can I make this casserole gluten-free?
A: Yes, you can easily make this casserole gluten-free! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the gluten-free flour blend is designed for a 1:1 substitution with regular flour. Also, double-check that your chicken broth and Worcestershire sauce are certified gluten-free, as some brands may contain gluten.

Q5: How do I prevent the casserole from being too watery?
A: To avoid a watery casserole, ensure you drain any excess water from thawed frozen vegetables. Don’t overcook the vegetables before baking, as they release moisture as they cook further in the oven. Also, make sure the creamy sauce is properly thickened before adding the ham and vegetables. If you find the casserole is still a bit watery after baking, you can try baking it uncovered for the last 10-15 minutes to allow some of the excess moisture to evaporate.

Q6: Can I add potatoes to this casserole?
A: Yes, you can add potatoes to this casserole to make it even heartier! Diced cooked potatoes (boiled or roasted) can be added along with the ham. You can also add raw potatoes, but you will need to cook them longer before adding the other vegetables and sauce to ensure they are tender. If using raw potatoes, consider parboiling them first to shorten the cooking time in the casserole.

Q7: What if I don’t have leftover ham? What kind of ham should I buy?
A: If you don’t have leftover ham, you can buy a pre-cooked ham steak or deli ham from the grocery store. Look for a ham that is not overly salty. A smoked ham will add a nice depth of flavor to the casserole. You can also use spiral-sliced ham, just cut it off the bone and dice it. About 2-3 cups of diced cooked ham is needed for this recipe.

Q8: Can I add a crispy topping other than breadcrumbs?
A: Absolutely! There are many delicious crispy topping alternatives to breadcrumbs. Consider:
* Crushed Crackers: Ritz crackers or butter crackers, crushed and tossed with melted butter, create a buttery and slightly salty topping.
* Potato Chips: Crushed potato chips (plain or flavored) add a salty, crunchy, and unexpected twist.
* French Fried Onions: Crispy fried onions, often used as a green bean casserole topping, can add a savory and crunchy element. Sprinkle them on top during the last 10 minutes of baking to prevent burning.
* Chopped Nuts: Toasted chopped nuts like pecans or walnuts can add a nutty flavor and satisfying crunch.

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