Casserole Recipes » Potato Casserole » Potato Broccoli and Ham Casserole

Potato Broccoli and Ham Casserole

Cubed ham, diced potatoes, chopped broccoli, Swiss cheese, dried dill, chopped scallions, water, cream of mushroom soup and sour cream combined and spread evenly in casserole dish. Casserole is baked in hot oven until potatoes are tender and sauce is hot and bubbly.

Ingredients -

3 cups Ham, cut into 1/4 inch cubes
4 medium Baking Potatoes, peeled and cut into 1/4 inch cubes
1 head Fresh Broccoli Florets
1 (5 ounces) package Swiss Cheese, shredded
1 teaspoon Dried Dill
1/4 cup Scallions
1/4 cup Water
1 (10-3/4 ounces) can Cream of Mushroom Soup
1 (16 ounces) container Sour Cream

Preparation:

1. Preheat the oven to 400 degrees.

2. Spray a 13x9x2 inch baking dish with non-stick cooking spray.

3. Combine the ham, potatoes, broccoli, Swiss cheese, dill, scallions, water, cream of mushroom soup and sour cream in a large mixing bowl, making sure to mix well.

4. Cover the casserole dish tightly with aluminum foil. Bake in preheated oven 45 minutes.

5. Take the foil off the casserole dish the last 15 minutes of cooking time.

Casserole Making Tips -
Baking Potatoes

	Choose baking potatoes that are solid and plump. Avoid potatoes that have shriveled skins, blemishes, green coloration or soft spots. The skin should be smooth and the eyes should not be sprouting a clear indication of aging.

Casserole Making Tips -
Dill

	Fresh dill leaves are found in the produce section. Dillweed, or dried leaves are found with the spices, as is dried dill, the whole or ground form of dried dill seeds.

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