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Broccoli & Ham with Cheese Sauce

From Lynne Wilson

Preheat oven to 375°F


1 -1½ lbs. broccoli
2 cups milk
4 Tbsp. butter or margarine
3 Tbsp. flour
1½ cups Swiss cheese, shredded
2 Tbsp. Parmesan or Romano cheese, grated
salt and pepper to taste
¾ lb. ham, cooked, cut into ½-inch cubes (about 2 cups)


Wash and trim the broccoli. Split the large florets into smaller ones. Steam or cook the broccoli in boiling, salted water for 5 minutes or until barely tender. Drain very well and chop into 1-inch pieces.

Heat the milk. Melt the butter over medium-low heat in a 2-quart saucepan and stir in the flour until blended. Pour in the hot milk. Return to the heat and cook over medium heat, stirring, until the mixture thickens and comes to a boil. Boil for 1 minute and remove from the heat. Stir in 1 cup of the Swiss cheese and the Parmesan cheese. Continue to stir until the cheese melts. Season to taste with salt and pepper and set aside. Spread half the broccoli in the prepared casserole. Top with half the cubed ham and half the cheese sauce. Repeat the layers of sprinkle the top of the casserole with the remaining ½ cup of Swiss cheese.

Bake, uncovered, at 375°F for about 30 minutes or until lightly browned and bubbly.