Cheesy Leftover Ham Casserole

This cheesy leftover ham casserole is actually surprisingly healthy! Made with broccoli and quinoa, you’ll get a balanced meal that tastes great.

Course Main Course

Cuisine American

Keyword ham and quinoa casserole, leftover ham recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 357kcal

Author Snacking in Sneakers

Ingredients

1 cup dry quinoa
2 cups water
3 cups fresh chopped broccoli (about one small head)
1 1/2 cups leftover chopped ham
2 tbsp butter
2 tbsp all-purpose flour (if gluten free use rice flour)
1 cup milk
1 1/2 cups shredded cheddar (divided into 1 cup and 1/2 cup)
1 tsp spicy mustard
½ tsp garlic powder

Instructions

Preheat oven to 350 degrees.
Add 1 cup of quinoa and 2 cups of water to a medium size pot. Bring to a boil, then cover and simmer over medium-low heat for around 10 minutes.
Add broccoli to the pot with the quinoa and give everything a good stir. Cook for another 4-5 minutes, or until quinoa is fluffy and broccoli is just tender.
Pour the quinoa and broccoli into a large bowl. Add in the chopped ham and set aside.
Give your pot a quick rinse and wipe with a paper towel. Heat 2 tbsp of butter in pot over medium heat. Stir in 2 tbsp flour and cook for a minute, until golden brown but not burnt.
Slowly whisk in milk. When combined, stir in 1 cup of cheddar cheese along with the 1 tsp of spicy mustard and ½ tsp garlic powder.
When cheese is melted, pour sauce into the bowl with your quinoa, broccoli and ham. Stir everything well to combine and then pour into a casserole dish.
Top with the remaining 1/2 cup of cheddar cheese and bake for 10-15 minutes, until cheese is melted and everything is piping hot.

Notes

Notes:

This dish can be made gluten free by using rice flour for the roux rather than all-purpose flour, and as long as a gluten-free ham and gluten-free spicy mustard is purchased. Note that some glazed hams contain gluten in the glaze and/or some hams can be subject to cross-contamination in processing).
You can optionally add ¼ to ½ cup Greek yogurt to the cheese sauce for additional creaminess and protein. It does add a bit of tanginess though, so I didn’t include it in the base recipe. If you don’t mind the tanginess, go for it!

Nutrition facts (approximate per serving, assumes 6 servings):

357 calories, 18.5 g fat, 10 g sat fat, 771 mg sodium, 26 g carbohydrate, 3.5 g fiber, 22 g protein, Vitamin A: 15%, Vitamin C: 68%, Calcium: 29%, Iron: 13%

Nutrition facts (approximate per serving, assumes 4 servings):

535 calories, 28 g fat, 15 g sat fat, 1156 mg sodium, 39 g carbohydrate, 5 g fiber, 33 g protein, Vitamin A: 23%, Vitamin C: 102%, Calcium: 44%, Iron: 20%

Nutrition

Calories: 357kcal