Ham & Veggie Casserole

 

Ham & Veggie Casserole

It's perfect for using up leftover ham and can be customized with whatever vegetables you have reachable.

Ingredients (Serves four–6)

2 cups cooked ham, diced

2 cups potatoes, peeled and cubed

1 cup carrots, sliced

1 cup broccoli florets (or inexperienced beans)

1 small onion, chopped

2 cloves garlic, minced

2 tbsp butter or olive oil

2 tbsp all-purpose flour

1 ½ cups milk

½ cup bird broth

1 cup shredded cheese (cheddar or mozzarella)

1 tsp Dijon mustard (elective, for depth of taste)

½ tsp black pepper

½ tsp salt (modify depending on ham saltiness)

½ tsp dried thyme or mixed herbs

½ cup breadcrumbs (for topping)

Instructions

1. Prepare the vegetables.

Add potatoes and carrots and cook for about 8–10 mins until barely soft but not fully soft. Add broccoli in the last 2 minutes. Drain and set apart.

2. Cook the bottom.

In a huge pan, heat butter or oil over medium warmth. Add onion and prepare dinner till smooth, about 3–4 minutes. Add garlic and cook for another 30 seconds.

3. Make the sauce.

Stir in flour and prepare dinner for 1 minute to do away with the raw taste. Slowly whisk in milk and broth, stirring continuously to avoid lumps. Cook until the sauce thickens, approximately 4–6 mins. Add mustard, pepper, salt, and thyme.

4. Combine the ingredients.

Stir gently until everything is flippantly coated.

5. Assemble and bake

Preheat oven to 180°C (350°F). Pour the combination right into a greased baking dish. Sprinkle final cheese on the pinnacle, observed through breadcrumbs.

6. Bake

Bake for 25–30 minutes till the top is golden and effervescent.

Serving Suggestions

Let the casserole rest for 5–10 minutes earlier than serving so it sets slightly. Serve with a fresh, inexperienced salad or crusty bread for a complete meal.

Tips & Variations

Add sweet corn or peas for extra sweetness and shade.

Swap ham with turkey or chicken if preferred.

Use cauliflower rather than potatoes for a lower-carb version.