Ham Broccoli Bake

Good use for leftover cooked broccoli Jennifer Shiew, Jetmore, KA From Taste of Home Casseroles, Slow Cooker & Soups

Yield: 4 servings ( Serving Size: servings )
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Ingredients

  • 1 can(s) (10 3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup(s) (4 ounces) shredded cheddar cheese
  • 1 1/2 cup(s) chopped fresh broccoli
  • 1 cup(s) crushed potato chips
  • 1 cup(s) cubed fully cooked ham
  • 1 tablespoon(s) dried minced onion
  • 1/2 cup(s) milk
  • 1/4 teaspoon(s) pepper
  • 1/2 cup(s) shredded part-skim mozzarella cheese
  • 1 1/4 cup(s) uncooked elbow macaroni

Preparation

  1. 1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the broccoli, soup, ham, cheeses, milk, onion and pepper. Drain macaroni; add to ham mixture.
  2. 2. Transfer to a greased 8-inch square baking dish; sprinkle with potato chips. Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly.
March 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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