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Ham broccoli pasta casserole is wonderful for using up leftover ham after the holidays or anytime you just want a good casserole to serve family and friends.  You could actually use turkey or chicken in this casserole, too.  This ham broccoli pasta casserole makes a great weeknight meal and all you need is a salad and bread.  You might like to check out my recipe for sweet cornbread muffins to go with this casserole.

1 1/2 cups cooked, chopped ham

1 1/2 cups dry, uncooked pasta (I used small pasta shells)

1 cup frozen broccoli pieces (no need to thaw or cook)

1/2 cup shredded cheddar cheese

1 (14.5 ounce) can chicken broth

1 (10.5 ounce) can cream of chicken soup, undiluted

1 cup evaporated milk

4 tablespoons butter or 1/2 stick, melted

1/2 cup chopped, green onion

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dry mustard

1/2 teaspoon garlic powder

In a large mixing bowl combine, combine ham, pasta, broccoli pieces and shredded cheese.  In another bowl combine the chicken broth, cream of chicken soup, milk, melted butter, green onion, salt, pepper, mustard and garlic powder.  Mix with a spoon and pour over ham, broccoli, pasta and cheese.  Mix all ingredients and pour into at least a 2 quart baking dish. Bake in preheated 350 degree oven, uncovered for 35 minutes.  Remove, stir and add topping below on top of partially cooked casserole.


4 tablespoons or 1/2 cup butter, melted

1 cup crushed Ritz cracker crumbs

1/2 cup shredded cheddar cheese

Mix together well and sprinkle over top of casserole while you have it out of the oven.

Put casserole back in oven and bake, uncovered for another 40 minutes.  Remove and let cool for about 15 minutes before serving.  Makes about 8 servings. Enjoy!

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