If you stuck some of the New Year’s Day ham in the freezer, go ahead and get it out for this “leftover” dish that gives casseroles something to brag about.
The Ham, Macaroni and Broccoli Casserole has several ingredients that are usually found easily in most kitchens. The crunchy cornflake topping sets the flavor off while the broccoli adds not only a great flavor, but color.
And, if you don’t eat the entire casserole in one sitting, don’t worry. This “leftover” is also great warmed up!
Ham, Macaroni and Broccoli Casserole
2 cups elbow macaroni (cooked, drained, and set aside)
3 Tablespoons butter or margarine
1/4 cup flour
1/4 cup chopped green onion
1 tsp. salt
1/2 tsp. pepper
2 cups milk
1 pkg. (10 oz.) frozen chopped broccoli
2 cups cubed cooked ham
1 cup sharp cheddar cheese, shredded
2 cups crushed cornflakes
1/4 cup melted butter or margarine
To prepare the broccoli, thaw, then microwave for about 3 minutes. Drain and set aside.
To prepare the topping: Toss crushed cornflakes with melted butter. Set aside.
In medium saucepan, melt the 3 tablespoons butter over low heat. Add flour, onion ,salt and pepper. Stir until blended. Gradually stir in the milk and bring to a boil, cook, stirring constantly, until mixture is thickened and bubbly (about 3 minutes).
In a large bowl add the broccoli, macaroni, ham and cheese. Add the milk mixture, and stir until well blended. Pour into a lightly greased 2-quart casserole dish. Sprinkle cornflake topping over the casserole. Bake for 30 minutes at 350 degrees.