Ham Casserole is the quintessential embodiment of comfort food alchemy, transforming simple pantry staples and leftover holiday ham into a rich, creamy, and deeply satisfying family meal. This recipe masterfully layers tender corkscrew-shaped cellentani pasta, savory diced ham, and crisp-tender broccoli florets in a velvety, double-cheese sauce that is infused with a sophisticated blend of aromatic herbs. The genius of the dish lies in its harmonious construction: a from-scratch sauce built on a classic roux of butter and flour, enriched with both sharp cheddar for tang and American cheese for an unparalleled meltability and creamy texture. This luxurious sauce clings to every nook of the pasta and coats each piece of ham and broccoli, ensuring that every forkful is a perfect, cohesive bite of creamy, cheesy, and savory goodness.
Beyond its incredible flavor, this casserole is a practical masterpiece, designed for efficiency and ease. By utilizing one pot for both the sauce and the final mixing, it minimizes cleanup while maximizing flavor development. The gentle sauté of onions and garlic with thyme, marjoram, and rosemary creates a fragrant foundation that elevates the entire dish beyond a simple cheese sauce. The quick steam of the broccoli preserves its vibrant color and bite, adding a necessary fresh contrast to the rich elements. Baked just until bubbly and golden on top, this casserole emerges from the oven as the ultimate crowd-pleaser—a complete, comforting, and generous meal that is as perfect for a busy weeknight as it is for a cozy Sunday supper, promising to warm the kitchen and please every palate at the table.
Why You’ll Love This Recipe:
- The Ultimate Comfort Food: A creamy, cheesy, and hearty baked pasta dish that delivers deep satisfaction and nostalgia in every bite.
- Brilliant Use for Leftover Ham: Transforms holiday leftovers or deli ham into a brand new, crave-worthy meal the whole family will love.
- Creamy, Flavor-Packed Cheese Sauce: The combination of sharp cheddar and melty American cheese creates a luxurious, velvety sauce that clings perfectly to the pasta.
- All-in-One Meal: Pasta, protein, and vegetables are baked together in a complete, balanced dish that requires no extra sides.
- Easy and Forgiving: Simple techniques and common ingredients come together for a foolproof casserole that’s perfect for cooks of any level.
Ingredients:
For the Pasta and Vegetables:
12 ounces (340g) cellentani pasta (or cavatappi, fusilli)
2 cups fresh broccoli florets, cut into small bite-sized pieces
1 tablespoon olive oil
For the Aromatic Base:
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon crushed dried rosemary
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
For the Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 ¼ cups whole milk, warmed
2 cups (8 oz / 226g) shredded sharp cheddar cheese, divided
3-4 slices (about 3 oz) American cheese, torn into pieces
For the Casserole:
2 ½ cups diced cooked ham (about 12 oz)
Instructions:
Step 1: Prep and Cook the Pasta
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until just al dente (it will cook further in the oven). Drain well and set aside.
Step 2: Steam the Broccoli
While the pasta cooks, place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover tightly with a microwave-safe plate or plastic wrap vented at one corner. Microwave on high for 2-3 minutes until bright green and crisp-tender. Drain immediately and set aside.
Step 3: Build the Aromatic Base
In the now-empty pasta pot (or a large Dutch oven), heat the olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened and translucent. Reduce the heat to low. Add the minced garlic, dried thyme, marjoram, rosemary, salt, and pepper. Cook, stirring constantly, for 1 minute until very fragrant.
Step 4: Make the Roux and Sauce
Add the 2 tablespoons of butter to the pot and melt. Sprinkle in the flour and cook, stirring continuously, for 2 minutes over low heat to form a pale roux and cook out the raw flour taste. Gradually whisk in the warm milk, ensuring no lumps form. Increase the heat to medium and bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
Step 5: Create the Cheese Sauce
Remove the pot from the heat. Gradually add 1 ½ cups of the shredded cheddar cheese and all the American cheese pieces, stirring until completely melted and smooth after each addition. The sauce should be thick and velvety.
Step 6: Assemble the Casserole
To the pot of cheese sauce, add the drained pasta, steamed broccoli, and diced ham. Gently stir until every component is evenly coated with sauce. Transfer the entire mixture to the prepared baking dish and spread it into an even layer. Sprinkle the reserved ½ cup of cheddar cheese evenly over the top.
Step 7: Bake and Serve
Bake, uncovered, in the preheated oven for 15-20 minutes, or until the casserole is bubbling around the edges and the cheese on top is fully melted. For a more golden top, broil for the final 1-2 minutes, watching closely to prevent burning. Let the casserole stand for 5-10 minutes before serving to allow it to set slightly.
Tips:
- Pasta Choice: The spiral shape of cellentani or cavatappi is ideal for capturing and holding the creamy sauce.
- Don’t Overcook the Pasta: Cook it al dente, as it will continue to soften while baking in the sauce.
- Warm Your Milk: Using milk that is at least room temperature (or gently warmed) prevents the sauce from becoming grainy when added to the roux.
- Cheese Matters: The American cheese is key for a supremely creamy, non-greasy sauce. Sharp cheddar provides the essential tangy flavor.
- Ham Options: Use leftover baked ham, a thick-cut ham steak, or even good-quality deli ham diced into chunks.
Storage Options:
- Refrigerator: Store leftover casserole, covered tightly, in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave. For larger amounts, reheat in a covered dish at 325°F (165°C) for 20-25 minutes, adding a splash of milk if the sauce seems too thick.
- Freezing: This casserole freezes well before baking. Assemble completely but do not bake. Wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the bake time.
- Make-Ahead: You can assemble the entire casserole up to 24 hours in advance. Cover and refrigerate. Bake as directed, adding 5-10 minutes to the baking time since it will be cold from the fridge.
Ham Casserole is the epitome of dependable, heartwarming home cooking. It takes simple, accessible ingredients and weaves them into a creamy, cheesy, and utterly comforting masterpiece that promises to become a beloved staple in your recipe collection.
