This casserole is prefect for using up leftover ham. It also happens to be pretty easy to prepare. And most of all it is very delicious. I loved the bites where I got a bit of cream cheese, so creamy and delicious!
Most times when I double this recipe I do not double the mushrooms. Since they are not a favorite of mine or one of my daughters, 1 pack is more than enough for us. But if you like mushrooms, you will definitely liked them doubled.
Potato Ham Bake
Ingredients:
- 6 russet potatoes, rinsed and chopped
- 10 ounces broccoli florets, steamed
- 2 cups diced ham
- 1/4 teaspoon black pepper
- 1/2 medium yellow onion, chopped
- 1- 8 ounce package mushrooms, sliced
- 2 tablespoons unsalted butter
- 4 ounces reduced fat cream cheese. softened
- 1 1/2 cups shredded cheddar cheese
Directions:
- In a medium pot add diced potatoes and cover with water. Bring to a boil over medium heat and then cook for about 8-10 minutes or until tender. Drain the potatoes.
- Preheat oven to 350º F. Spray a 9x9 inch baking dish with cooking spray.
- In the prepared baking dish add in the potatoes, ham, broccoli and mushrooms. Season with black pepper.
- Pinch off small chunks of the cream cheese and dollop on top of the casserole.
- Sprinkle with cheddar cheese and bake for 25-35 minutes or until hot and bubbly.
Notes:
This recipe can easily be doubled to feed a larger crowd, just use a 9x13 baking dish.
Serves: 5
Calories: 537
Total Fat: 25.5g
Saturated: 15g
Polyunsaturated: 0.7g
Monounsaturated: 4.9g
Trans: 0g
Cholesterol: 91mg
Sodium: 691.4mg
Potassium: 1353.5mg
Total Carbs: 54.2g
Dietary Fiber: 5.2g
Sugars: 6g
Protein: 24.8g
Vitamin A: 24.7%
Vitamin C: 169.8%
Calcium: 38.4%
Iron: 16.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Idaho Potatoes.
