Ham, Broccoli & Swiss Casserole

If this isn’t already a staple in your household it’s bound to be! This casserole combines diced ham, noodles and broccoli florets tossed in a rich cheese sauce. Who’s thinking about having seconds?


  • 12 oz cavatappi pasta, uncooked
  • 1 tsp vegetable oil
  • ½ cup Crystal Farms® Butter, unsalted
  • ½ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 tbsps Dijon mustard
  • ½ tsp + 1/8 tsp salt
  • 1 cup + ½ cup Crystal Farms Shredded Swiss Cheese
  • ¼ cup panko breadcrumbs
  • ½ tsp ground smoked paprika
  • 1 tbsp Crystal Farms® Butter, unsalted, melted
  • 1 cup ham, diced
  • 1 cup frozen broccoli florets, thawed
Recommended Crystal Farms Product Substitutions: Crystal Farms Shredded Wisconsin White Sharp Cheddar Cheese


  • 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.
  • Start making the sauce by melting ½ 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.
  • Add the chicken broth, milk, salt and mustard, then stir or whisk until everything is well incorporated.
  • Bring the sauce to a simmer while stirring occasionally. Simmer sauce for 5-10 minutes.
  • Reduce the heat to low on the sauce and stir in the shredded Swiss cheese and reserve.
  • In a small mixing bowl, combine panko breadcrumbs, smoked paprika and melted butter. Mix until the butter is fully dispersed and reserve.
  • Preheat oven to 350˚ F.
  • In a mixing bowl, add pasta, ham, broccoli and sauce, then fold together until everything is well distributed.
  • Return pasta mixture to a greased 3-quart casserole dish and top with remaining ½ cup of shredded Swiss cheese.
  • Top with panko mixture and bake at 350° F for 20 minutes or until internal temperature reaches 165° F and the panko mixture is browned.