Ham, Broccoli & Cheese Casserole

Another recipe post sans picture. Sorry guys!

2 tablespoons olive oil
½ medium carrot, chopped
2/3 cup green bell pepper, chopped
1/3 cup onion, chopped
1 can cream of mushroom soup
2/3 cup milk
2/3 cup cheddar cheese, grated
2/3 cup mozzarella, grated
6 servings rice, cooked
1 small head broccoli, washed and cut into bite-size pieces
2 1/2 cups cooked ham, chopped (I used what I had leftover in the freezer)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 cup cheese (I used Cheddar & Colby Jack) for topping


  1. Heat olive oil in a large skillet.
  2. Saute peppers, carrot and onion until tender.
  3. Add the cream of mushroom soup, milk, & cheese.
  4. Heat the mixture on low, stirring until cheeses have melted. (if meat is frozen, add here)
  5. Mix together cheese sauce, broccoli, ham and seasonings.
  6. Lightly grease a casserole dish (non-stick won’t need the greasing—mine was just fine without it).
  7. Pour mixture into dish.
  8. Top with cup of cheese.
  9. Bake for 30 minutes at 350 degrees F or until golden brown. We prefer a slight crunch of the cheese on top. J
  10. Serve over rice.

Mason gave this one a 2 thumbs up (even if he was skeptical while I was creating away). 😉


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