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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.
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
- 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
- Add all of the ingredients, except the olive oil, to a food processor.
- Blend on high and gradually add the olive oil.
- Blend until smooth.
For the Baked Ham and Broccoli Casserole
- Preheat the oven to 375˚F.
- Bring a pot of water to a boil over medium-high heat and add salt.
- Cook the pasta, stopping two minutes before the recommended cook time.
- 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.
- 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.
- Add the ham, frozen broccoli, artichokes, garlic and onions. Toss until everything is coated.
- Place in the preheated oven and bake for 10-12 minutes.
- Top with parmesan cheese and pair with Souverain Sauvignon Blanc from Heinen’s Wine Department.
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