Ham, Broccoli & Swiss Casserole

Crystal Farms ®
Ham, Broccoli & Swiss CasseroleRecipe

If this isn't already a staple in your household it's bout to be! This casserole combines diced ham, noodles and broccoli florets tossed in a rich cheese cause. Who's thinking about having seconds?

10 servings

Ingredients

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12 ounces cavatappi pasta, uncooked
1 teaspoon vegetable oil
1/2 cup Crystal Farms® Butter, unsalted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
2 tablespoons Dijon mustard
1/2 teaspoon + 1/8 tsp salt
1 cup + 1/2 cup Crystal Farms Shredded Swiss Cheese
1/4 cup panko breadcrumbs
1/2 teaspoon ground smoked paprika
1 tablespoon Crystal Farms® Butter, unsalted, melted
1 cup ham, diced
1 cup frozen broccoli florets, thawed
Recommended Crystal Farms Products Substitutions: Cyrstal Farms Shredded Wisconsin White Sharp Cheddar Cheese

Preparation

Prep: 20 Minutes
Cook: 45 Minutes

Cook pasta in boiling water per manufacturer's directions. Cool the finished cooked pasta in cold water and drain. Toss the drained pasta with a teaspoon of vegetable oil to prevent sticking and reserve until ready to use in a covered container under refrigeration.

Start making the sauce by melting 1/2 cup of butter in a medium saucepan on medium-high heat. Add the flour to the saucepan and stir. Continue stirring and cooking until the mixture becomes a light tannish/brown color. This takes about 5 minutes.

Add the chicken broth, milk, salt and mustard, then stir or whisk until everything is well incorporated.

Bring the sauce to a simmer while stirring occasionally. Simmer sauce for 5-10 minutes.

Reduce the heat to low on the sauce and stir in the shredded Swiss cheese and reserve.

In a small mixing bowl, combine panko breadcrumbs, smoked paprika and melted butter. Mix until the butter is fully dispersed and reserve.

Preheat oven to 350º F.

In a mixing bowl, add pasta, ham, broccoli and sauce, then fold together until everything is well distributed.

Return pasta mixture to a greased 3-quart casserole dish and top with remaining 1/2 cup of shredded Swiss cheese.

Top with panko mixture and bake at 350º F for 20 minutes or until internal temperature reaches 165º F and the panko mixture is browned.

Created date

May 2016