Ham Broccoli Bake
Good use for leftover cooked broccoli Jennifer Shiew, Jetmore, KA From Taste of Home Casseroles, Slow Cooker & Soups
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- 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
- 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. 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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