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