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Ham, Broccoli and Orzo Casserole

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.
Course Entree
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8 people

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

  1. 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.
  2. 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.
  3. Add orzo, ham, broccoli and kale. Transfer to a greased 13x9 baking dish; sprinkle with onions and remaining cheese. Bake uncovered until bubbly, 20 to 25 minutes.

Recipe Notes

I substitute frozen spinach for kale.