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Ham and Broccoli Biscuit Bake Recipe

Ham and Broccoli Biscuit Bake Recipe photo by Taste of Home

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Whenever I cook this creamy dish, I’m on alert to make sure my husband doesn’t nibble before I bring it to the table. I chide him, but really, who could resist the aroma or the golden crust bubbling to the top? —Amy Wheeler, Baltimore, Maryland

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Ham and Broccoli Biscuit Bake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

2-1/2 cups frozen chopped broccoli
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1-1/4 cups 2% milk, divided
1 teaspoon garlic pepper blend
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
1-1/2 cups biscuit/baking mix
1 egg

Directions

Preheat oven to 350°. Combine broccoli, soup, 3/4 cup milk and seasonings in a large saucepan; bring to a boil. Reduce heat; stir in ham and cheese. Cook and stir until cheese is melted. Pour into a greased 11x7-in. baking dish.
Combine biscuit mix, egg and remaining milk in a small bowl just until moistened. Drop by tablespoonfuls over ham mixture; spread gently.
Bake, uncovered, 25-30 minutes or until golden brown. Yield: 6 servings.

Originally published as Ham and Broccoli Biscuit Bake in Simple & Delicious February/March 2013, p17

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Reviews for Ham and Broccoli Biscuit Bake

Ham and Broccoli Biscuit Bake

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(1-6) of 6 reviews

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Reviewed on Feb. 01, 2013 by ldray18

Very tasty, but agree with other reviews to use garlic powder instead of garlic pepper blend - too peppery for the kids' tastes and even borderline for the adults.

Reviewed on Jan. 29, 2013 by cookandbaker

I also substituted 1 tsp. garlic powder for the garlic pepper blend. It turned out Perfectly and was delicious!! We will be making this one again and again.

Reviewed on Jan. 26, 2013 by TeresaWitt

This was somewhat dry and too peppery. Also, there was way too much bread on top for the amount of filling underneath.

Reviewed on Jan. 15, 2013 by talk24_7

we halved the ham and felt like it was plenty. We would have liked more "gravy:" but defiantly in our rotation.

Reviewed on Jan. 12, 2013 by mreilly615

THIS...WAS...EXCELLENT! I will make this again and again. The only tweak I did was use 1 tsp of garlic power instead of a garlic pepper blend. Used leftover christmas ham. It was so good. And just as good for lunch the next day.

Reviewed on Jan. 10, 2013 by conservativegranny

I didn't have cream of potato so used cream of celery soup. This would have been better if it hadn't been so peppery. I think I will cut back on the pepper next time to suit our tastes better. Otherwise I surely would make it again!