I love happy accidents.
That is exactly how this little dish came to be. I am trying this new thing where I only go grocery shopping every two weeks. We live right next to a grocery store and we were stopping by every other day. We would go for one or two things and leave with ten. I just felt like we were being so wasteful. Thus, the new shopping routine.
However, I haven’t quite gotten my planning down for two whole weeks yet so I ended up needing to make a meal with just bits and ends of random things. We had ham that needed to be eaten, one bunch of broccoli, and some red potatoes that were wasting away on the counter top. What do you do when you have random things in your kitchen. Make a casserole!
I started by thinly slicing the potatoes and half an onion and layering it in a casserole dish. I chopped some deli meat and the broccoli into bite sized pieces and threw that in the mix. Then I repeated the whole process, leaving you with two hearty layers of good stuff!
Then I whipped up a quick creamy parmesan sauce and drizzled it over the two layers. The sauce is really nice, it has a nice heaping tablespoon of Dijon mustard that adds a nice tangy kick to an otherwise mellow sauce. I love that it doesn’t overpower the rest of the ingredients.
After the sauce, I just topped with the rest of the ham and broccoli. It isn’t pictured here, but I ended up adding a teensy bit of shredded cheddar to the top. Then just pop it in the oven and bake for about 45 minutes.
This was really good! We liked it a lot, and it is totally out of the realm of normal meals we have. I loved that it was so simple and covered a good variety of food groups without much work. And it is a huge plus that it has ingredients I almost always have on hand. This is a good one to keep in mind for last minute dinner ideas!
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- 4 cups sliced red potatoes (this was 4 large for me, but probably 6-7 small red potatoes)
- 1/2 onion, thinly sliced
- 2-3 cups broccoli crowns (we are big on broccoli so I did 3 cups, but less is okay too!)
- 3 cups ham, chopped (deli ham or left over "Sunday ham" works great)
- 1/4 cup shredded cheddar (optional)
- Sauce Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour, I used gluten free
- 1 tablespoon Dijon mustard
- 1 cup chicken broth
- 1/2 cup shredded Parmesan cheese
- 1/2 cup sour cream
- Preheat oven to 400
- Spray a 9x13 casserole dish with cooking spray and set aside.
- Thinly slice the potatoes and onions, use half to layer the bottom of the pan.
- Chop broccoli and ham, sprinkle 1/3 of the mixture over the potatoes.
- Repeat steps 3-4.
- In the same medium saucepan melt two tablespoons of butter over medium heat. When it is completely melted and bubbling add two tablespoons of flour, stir mixture and let it simmer for about one minute, stirring occasionally.
- Add in the mustard and slowly pour chicken broth into the flour mixture, stirring as you go. Let your cream of soup simmer for a couple minutes until the mixture thickens. This usually takes me 3-5 minutes.
- When mixture has started to thicken up add in the sour cream and the cheese, stir well and drizzle over your potato mixture.
- Top with remaining 1/3 of the broccoli and ham and shredded cheese if you are using.
- Bake about 45 minutes. Check to see if your dish is done by making sure your potatoes are tender. If your slices are thick cooking time may increase.
As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour.