Skip to main content

Baked Ham and Broccoli Casserole

The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

What do you do when you have lots of leftover ham from holiday celebrations? You recreate dinner in less than 30 minutes with my Baked Ham and Broccoli Casserole.

Baked Ham and Broccoli Casserole

With a few fresh and frozen ingredients from your local Heinen’s, this recipe will have you saying goodbye to your reheat and repeat holiday ham routine.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Baked Ham and Broccoli Casserole
Baked Ham and Broccoli Casserole
Cook time:
10min
Prep time:
20min
Total time:
30min

Servings:
8

Ingredients

For the Baked Ham and Broccoli Casserole

  • 16 oz. campanelle pasta
  • 4 Tbsp. Minerva Dairy butter, unsalted
  • 5 garlic cloves, minced
  • ½ white onion, diced
  • 3 cups Heinen’s frozen broccoli florets
  • 14 oz. Heinen’s quartered artichoke hearts, drained
  • 2 cups diced ham
  • 1 cup basil pesto (recipe below)
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1/3 cup parmesan cheese

For the Basil Pesto Oil

  • 8 oz. Heinen’s pesto
  • 1/3 cup olive oil
  • Juice of ½ a lemon
  • ¼ cup parmesan cheese
  • 4-6 fresh basil leaves

Instructions

For the Basil Pesto Oil

  1. Add all of the ingredients, except the olive oil, to a food processor.
  2. Blend on high and gradually add the olive oil.
  3. Blend until smooth.

For the Baked Ham and Broccoli Casserole

  1. Preheat the oven to 375˚F.
  2. Bring a pot of water to a boil over medium-high heat and add salt.
  3. Cook the pasta, stopping two minutes before the recommended cook time.
  4. While the pasta is cooking, make the basil pesto oil (recipe above) and set it aside. Once the pasta is done cooking, reserve ¼ cup of pasta water and drain the rest.
  5. Transfer the pasta back to the pot and add the butter and reserved pasta water. Mix until the pasta is fully coated and the butter is melted. Add the pesto oil and toss to coat.
  6. Add the ham, frozen broccoli, artichokes, garlic and onions. Toss until everything is coated.
  7. Place in the preheated oven and bake for 10-12 minutes.
  8. Top with parmesan cheese and pair with Souverain Sauvignon Blanc from Heinen’s Wine Department.

Baked Ham and Broccoli Casserole

By Lauren Schulte
Well hello there, I’m Lauren and I love food! Keeping meals simple, satisfying and accessible to all is the main purpose behind my cooking, but I always add a touch of creativity and uniqueness.I’m a family-taught cook and food is one of my greatest passion in life, but I suppose there is a little more to me than just food. I am a fur-mama to two wonderful rescue pups, Herbie and Nelly and our cat Grayson, who are all part of The Bite Size Pantry household. They love to be with me in the kitchen and they make the cleanup process a whole lot easier. Thanks to the wonderful internet world I’ve been able to pursue my dream of cooking. Sometimes it seems like a lot, but I just love food and I really love sharing that love with others who love it too.

Be the first to leave a review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge