Ham and Broccoli Casserole
Ham and Broccoli Casserole
I am not really sure what to call this recipe. It was adapted from what was called a ham and asparagus pie. It is close to a quiche, but not very eggy. So I think I will stick with casserole and let you decide. The original recipe called for cottage cheese, which is replaced by ricotta cheese, and sour cream, which is replaced by yogurt. The 1/4 cup of butter was replaced with olive oil for a healthier alternative. And as for the baking mix, I guess it just holds the whole thing together. Do not let the ingredients put you off. It is actually a handy way to use ham leftovers.
1 large broccoli crown, cut into spears
1 1/2 cups cooked ham, in small chunks
1/2 yellow onion, finely diced, about 1/2 cup
1 cup ricotta cheese
1/4 cup grated parmigiano reggiano cheese, plus 1/4 cup more for topping
1 cup plain yogurt, liquids drained
1/4 cup olive oil
2 eggs
1/2 cup baking mix
Preheat the oven to 350 degrees.
Cook the broccoli spears for about 5 minutes in simmering water. Remove and set aside.
Add about a tablespoon of the olive oil to a heated saute pan. Add the onion and saute for about 5 minutes.
In a large bowl whisk together the ricotta cheese, 1/4 cup of the parmigiano reggiano, the yogurt, the olive oil, the eggs, and the baking mix. The mixture should be fairly thick but pourable.
Place the ham, the broccoli, and the onion in a 9 inch square baking dish arranging to cover most of the bottom of the dish. Pour the mixture over the ham and broccoli and smooth out with a spatula, making sure to cover the entire mixture on the bottom of the dish. Sprinkle the remaining parmigiano reggiano evenly over the top of the mixture. Place the baking dish in the oven for 35 to 40 minutes or until the mixture has risen and set and the edges become golden brown.
This makes six fairly hearty portions.