Recipes
Creamy Broccoli & Ham Casserloe
Products used in this Recipe
- Ham
- Broccoli
- Milk
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I don't know my Postal CodeIngredients
2 lbs pasta (penne, fusilli, or macaroni)10 cups broccoli florets, frozen
1 lb Toupie-style ham, diced
2 1/2 cups cream cheese, light
2 1/2 cups (625 mL) 1% milk
1 tsp pepper
Method
1. Boil a large pot of water. Add the pasta and cook until al dente (firm but not hard). At the same time, place the ham in a second large pot filled with water and boil while the pasta is cooking.
2. Meanwhile, whisk the cream cheese and milk together in a bowl until smooth. Season with the pepper.
3. Add the frozen broccoli to the pasta and cook for 4 minutes longer. Drain.
4. Drain the water from the ham, dice, and add to the pasta and broccoli.
5. In the large roasting pan, combine the pasta, ham, and broccoli with the milk/cream-cheese mixture.
6. The casserole may be served immediately or held in the oven to keep warm until serving.
Note: The mixture will become less creamy as it sits in the oven.
Fresh broccoli can be used for this recipe, but it will need to be cooked separately while the pasta is cooking.
Toupie-style ham is a ready-to-serve ham; however, it is high in salt.
This recipe does not need any additional salt.
This casserole also works well with tuna, salmon, or chicken.
Yield: 40
Portion: 3/4 cup (175 mL)
Cost per serving: $0.44
Recipe complements of the Strive for Five at School Program
