#461 - Ham, Broccoli and Potato Casserole

(by Shirley McNevich)

3 medium red potatoes (washed, peeled and sliced)
1/2 tsp. salt
1/4 tsp. pepper
1 - 10.75oz. can Campbell's cheddar cheese soup
2 cups cubed cooked ham
1/4 cup butter
1/2 tsp. paprika
2-3 cups fresh or frozen broccoli (cooked and drained)
1/2 can of milk (use the empty soup can from above to measure the milk)

Spray a casserole dish with Pam. Add the sliced potatoes to the dish. Melt the butter in the microwave and pour it over potatoes. Sprinkle the salt, paprika and pepper over the potatoes. Bake uncovered at 425 degrees for 40 minutes or until browned. While potatoes are baking, cook broccoli according to package directions and drain. In a small bowl, mix the cheddar cheese soup and milk until blended. Add the cubed ham to the soup and stir. When potatoes are done, remove from oven and arrange cooked broccoli over the potatoes. Pour the soup over the top of the broccoli. Sprinkle with extra paprika if you desire. Bake uncovered at 425 degrees for 20 minutes or until golden brown and bubbling.

#371 - Broccoli Casserole

(by Shirley McNevich)

3 - 10oz. packages frozen chopped broccoli (thawed and drained)
3/4 lb. (12 oz.) Velveeta cheese (cut into small pieces)
36 Ritz Crackers (crushed)
1/2 stick melted butter

Preheat oven to 350 degrees. Place Ritz crackers in a Ziploc bag and coarsely crush them with your hands. In a large bowl, mix broccoli, Velveeta and half of the crushed crackers until well blended.
Spoon this mixture into 2qt. baking dish. Mix remaining crushed crackers and butter and sprinkle over the top of the broccoli mixture. Bake 45 minutes or until well heated.

#123 - Broccoli Casserole

(by Julie Adams - friend)

3 - 8 oz. packages of frozen broccoli
4 slices of bread cut into bite sized pieces (like filling)
12 Ritz crackers
1/2-3/4 lb. grated sharp cheese
5 eggs, beaten
3 cups milk

Cook broccoli in salted water (1 tsp. salt) according to directions on the package. Drain water off the broccoli and set the water aside for later. In a buttered casserole (about 2 qt. size), add 1/3 of the broccoli first, then 1/3 of the crumbs next, then 1/3 of the cheese. Repeat, making a second layer of each. Repeat, making a third layer of each. In a separate bowl, add the milk to the beaten eggs and enough of the water left over from cooking the broccoli so that you end up with 4 1/2 cups total of the milk/egg/broccoli water mixture--stir with a spoon. Pour that liquid over the top of everything in the casserole. Crush the Ritz crackers and sprinkle over the top. Cover loosely with foil. Bake at 325 degrees for 25 minutes or until a knife inserted comes out clean.