I stole this recipe for Ham, Broccoli and Orzo Casserole from tasteofhome.com who stole it from Heather Arndt Anderson from Portland, Oregon. This casserole is a delicious way to use some leftover ham from Easter. A homemade cheese sauce is made with flour, milk, salt, pepper and cheddar cheese. Then cooked orzo, chopped broccoli, spinach and cubed ham are stirred into the sauce. Next everything is transferred to a casserole dish before being topped with French fried onions and more cheese. The casserole is baked until bubbly. Using leftover ham in this casserole is better than making another ham sandwich.
“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” – Calvin Trillin, American journalist, humorist, food writer (see more quotes in the Quotes tab)
The ingredients in this recipe are: 4 cups chicken stock, 2 cups uncooked orzo pasta, 3 tbsp butter, ¼ cup AP flour, 2 cups 2% milk, ½ tsp salt, ½ tsp pepper, 2 cups shredded sharp cheddar cheese, 1 ½ cups cubed fully cooked ham, 2 cups chopped fresh broccoli, 2 cups chopped spinach and 1 cup French-fried onions
Preheat oven to 350 F. Then, in a large saucepan, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 4-5 minutes.
Gradually whisk in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Meanwhile in a large saucepan, bring stock to a boil; stir in orzo. Cook, uncovered, until orzo is al dente and broth is absorbed, 8-10 minutes.
Next bring the sauce to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 1 ½ cups cheese; cook until cheese is melted.
At this time add the orzo, ham, broccoli and spinach.
Stir well to combine, then transfer to a greased 13×9 baking dish; sprinkle with onions and remaining cheese.
Bake uncovered until bubbly, 20 to 25 minutes. Scoop and serve!
If you liked the recipe for Ham, Broccoli and Orzo Casserole you can also use leftover ham to make Buttermilk Biscuit Ham Potpie, Mississippi Sin Sandwiches, Mashed Potato Puffs or Farmer’s Casserole.
Ham, Broccoli and Orzo Casserole
Ingredients
- 4 cups chicken stock
- 2 cups uncooked orzo pasta
- 3 tbsp butter
- ¼ cup AP flour
- 2 cups 2% milk
- ½ tsp salt
- ½ tsp pepper
- 2 cups shredded sharp cheddar cheese divided
- 1 ½ cups cubed fully cooked ham
- 2 cups chopped fresh broccoli
- 2 cups chopped fresh kale
- 1 cup French-fried onions
Instructions
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Preheat oven to 350 F. In a large saucepan, bring stock to a boil; stir in orzo. Cook, uncovered, until orzo is al dente and broth is absorbed, 8-10 minutes.
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Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 4-5 minutes. Gradually whisk in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 1 ½ cups cheese; cook until cheese is melted.
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Add orzo, ham, broccoli and kale. Transfer to a greased 13×9 baking dish; sprinkle with onions and remaining cheese. Bake uncovered until bubbly, 20 to 25 minutes.
Recipe Notes
I substitute frozen spinach for kale.