Prep Time
20 Mins
Cook Time
45 Mins
Yield
10 servings

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?

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

Preheat oven to 350º F.

Step 8

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

Step 9

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

Step 10

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.

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