This Ham, Potato and Broccoli Casserole is a meal by itself.  All you need is to add some of my cornbread muffins.  This is a great recipe for using up leftover ham and is great comfort food, too.

6 or 7 medium potatoes, peeled and thinly sliced or cut in bite-sized chunks
2 cups chopped ham, cooked
2 cups chopped broccoli, fresh or frozen
1/3 cup chopped green onions, could use regular onions
1 (10 3/4 ounce) can cream of broccoli soup, undiluted
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon dried chives
1 tablespoon grated Parmesan cheese
1 teaspoon black pepper
1 teaspoon salt, Optional
1/2 teaspoon garlic powder
4 tablespoons butter or margarine, melted or 1/4 cup
1 cup shredded cheddar cheese or cheese or your choice
Combine potatoes, ham, broccoli, onions in a sprayed 3 quart casserole dish.  In a bowl mix together soup, sour cream, mayonnaise, chives, Parmesan cheese, pepper, salt, garlic power and melted butter.  Stir with a spoon to mix well. Pour over potatoes, ham broccoli and onions and mix.  Cover with foil and bake in preheated 400 degree oven for 45 minutes to an hour until potatoes are cooked when you stick a fork in them.  Remove and sprinkle the cup of shredded cheese over top. Leave off foil and bake another 10 minutes uncovered.  Makes about 10 servings. Enjoy!
If you like this recipe, you might also like my recipe for Hamburger Supreme Casserole.
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