Ham and Broccoli Noodle Casserole

If you have any holiday ham leftover in your refrigerator right now, there is a good chance you may throw it out after this weekend if not consumed or added to a split pea soup, salad, sandwich, omelet, quiche, or some other savory dish calling for this salty sweet cured meat.

However, I have a great noodle casserole recipe for you that calls for cubed ham and broccoli your family will love.  The cheesy seasoned cream sauce is made from cheddar cheese and milk and thickened with corn starch no canned creamed soup in this recipe.  Partially cooking the penne pasta and broccoli together reduces the overall baking time and produces the perfect texture (in my opinion) for both ingredients in the final product. The casserole is topped off with a thin sprinkling of buttery panko bread crumbs to give this dish the perfect topping and a noticeable crunch with every bite.

If you are accustomed to heavy cream-based casseroles, give this lighter version a try. I personally love serving this alongside a big leafy salad and a few slices of fresh fruit on each plate to make it a balanced meal. This dish also makes a great potluck dish to bring to your next gathering.  I recently made 2 pans and brought them to my daughter's softball game where we sat as a large family of 20 people cheering Mimi on.  There were no leftovers and everyone loved it! Enjoy!