Ham Potato Broccoli Casserole
Enjoy a wholesome spin on classic comfort food with this Ham Potato Broccoli Casserole. Packed with protein and made lighter with cottage cheese, this dish is a satisfying breakfast for busy mornings. Ready in 55 minutes, it’s a great make-ahead meal for any day!
Servings: 6 servings
Ingredients
- 1 tablespoon Avocado Oil Butter, ghee or coconut oil could be used. I do not recommend olive oil as the casserole is baked at a high temperature and olive oil should not be used at high temperatures.
- 1 cup Yellow Onion diced, White onion or scallions can be used instead.
- 2 cups Broccoli Florets frozen and thawed
- 2 ½ cups Ham cooked and diced
- 1 lb Shredded Potatoes frozen
- ⅓ cup Gluten Free Flour for substitutions read the blog post
- 3 cups Unsweetened Almond Milk or milk of choice
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Thyme
- Salt and Pepper to taste
- ½ cup Low Fat Cottage Cheese
- ½ cup Cheddar Cheese shredded
- 2 Green Onions diced
Instructions
- Preheat the oven to 400 F. Prepare a 9-inch by 13-inch baking pan with nonstick cooking spray.
- Bring a large skillet to medium heat, add the oil, onion and broccoli florets. Cook for 5 minutes until the veggies are slightly tender.
- Reduce the temperature to low then add the flour tossing with the veggies. Next add the milk a ½ cup at a time stirring as you go. Add in the salt, pepper, thyme and garlic powder. Increase the heat to medium-high and let it come to a boil for 2 minutes uncovered. The mixture should thicken.
- Turn off the heat then add the frozen potatoes, ham and cottage cheese stirring the ingredients together. Transfer the contents from the skillet to the prepared baking pan then top with the cheddar cheese.
- Bake for 30 minutes then turn the broiler to high for 3 minutes to brown the top. Remove from the oven and serve topped with sliced green onions for garnish.
Notes
- Bake it Uncovered: For crispy, golden edges, always bake this casserole uncovered. It allows the potatoes to crisp up and the flavors to develop.
- Let it Rest: After baking, let the casserole sit for a few minutes to help it firm up and make for cleaner, neater slices.
- Storing: Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 24g | Protein: 21g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 46mg | Sodium: 1009mg | Potassium: 658mg | Fiber: 4g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 45mg | Calcium: 271mg | Iron: 2mg