Family Suppers Casseroles & Bakes
Ham Broccoli Potato Supper Bake
A creamy ham, broccoli, and potato casserole that reheats well and gives a family one solid pan for supper and leftovers.
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If this is your kind of supper, breakfast, or bake, keepChicken Rice Casserole for 8, Cheesy Broccoli Egg Bake for Supper, and Cabbage and Potato Supper Bake nearby for the next pan.
If you want a cleaner fix or a little backup, these guides helpHow to Cool Big Pots Safely and How to Fix a Broken Pan Sauce.
If you want the household logic around this pan, keepBy Wednesday, the Supper Plan Breaks — Here Is How We Catch It and At 7:10, Breakfast Starts Too Fast — Here Is How We Hold It nearby too.
This casserole does steady work. The potatoes make it filling, the ham keeps it practical, and the broccoli keeps the pan from feeling too heavy.
Recipe Rescue
Need the fix fast?
Get the safe cooling, storage, reheating, and carryover logic for leftovers built around ham, potatoes, and broccoli.
Recipe details
Timing & yield
- Prep
- 25 minutes
- Cook / bake
- 50 minutes
- Total
- 75 minutes
- Yield
- 8 servings
Ingredients
Base
- 2 tablespoons butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dry mustard
- 2 pounds Yukon Gold potatoes, sliced thin
- 2 cups diced ham
- 3 cups small broccoli florets
- 1 1/2 cups shredded cheddar cheese
Method
- Step 1. Heat the oven to 375 degrees Fahrenheit and grease a 9x13 baking dish.
- Step 2. Melt the butter in a skillet over medium heat, cook the onion until softened, then stir in the garlic for 30 seconds.
- Step 3. Stir in the flour and cook 1 minute, then whisk in the milk, salt, pepper, and dry mustard and cook until lightly thickened.
- Step 4. Layer half the potatoes in the dish, then top with half the ham, half the broccoli, and half the sauce.
- Step 5. Repeat with the remaining potatoes, ham, broccoli, and sauce, then cover tightly with foil.
- Step 6. Bake 35 minutes, uncover, top with the cheese, and bake 10 to 15 minutes more until the potatoes are tender and the edges bubble.
- Step 7. Rest 10 minutes before serving so the sauce settles into the layers.
Equipment
- large skillet
- 9x13 baking dish
Storage & safety
Refrigerate leftovers within 2 hours and use within 4 days. Reheat covered with a spoonful of milk so the potatoes stay tender.
Safe minimum internal temperature: 165°F
Rest time: 10 minutes
Cut or portion leftovers before chilling so the center cools faster.
Reheat leftovers to 165°F before serving hot again.
Cook the sauce long enough after the flour goes in so the finished casserole does not taste raw.
Troubleshooting
- The potatoes are still firm
- Cover again and bake until a knife slides through the center easily.
- The sauce looks too thick after chilling
- Add milk before reheating and warm gently until the layers loosen.
Recipe rescue notes
- The broccoli turned too soft
-
Likely cause: The florets were cut too small.
Fix: The casserole will still eat well; serve it with a little black pepper on top to sharpen the finish.
Next time: Keep the broccoli in small florets, not chopped bits.
Substitutions
- Ham
- Use cooked turkey or smoked sausage. — If the meat is less salty than ham, season the sauce a little more firmly.
Carryover / Next Meal Ideas
Ham potato breakfast hash
Chop reheated leftovers and brown them in a skillet for a next-morning hash.
- Cook any added eggs fully if you take it in that direction.
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