Ham and Broccoli Bake Recipe
Ham and Broccoli Bake Recipe photo by Taste of Home

Ham and Broccoli Bake Recipe

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Plan ahead and start this satisfying and comforting casserole the night before you are going to bake it. The hearty entree is also inexpensive to serve. —Harmony Tardugno, Vernon Center, New York
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min.
MAKES: 8 servings


  • 1 loaf (8 ounces) day-old French bread, cubed
  • 1/2 cup butter, melted
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups frozen chopped broccoli, thawed
  • 2 cups cubed fully cooked ham
  • 4 large eggs
  • 2 cups 2% milk
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving equals 422 calories, 27 g fat (16 g saturated fat), 191 mg cholesterol, 951 mg sodium, 23 g carbohydrate, 2 g fiber, 22 g protein.


  1. Toss bread cubes with butter. Place half in a greased 13x9-in. baking dish. Layer with half of the cheese and broccoli; sprinkle with ham. Layer with remaining broccoli, cheese and bread cubes.
  2. In a large bowl, whisk the eggs, milk and pepper. Pour over casserole. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
Originally published as Ham and Broccoli Bake in Taste of Home October/November 2008, p66

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Jun. 2, 2012

"Very easy to make and good taste."

Reviewed Nov. 12, 2011

"Made it the night before like the recipe called for. Even after baking it for an hour it was too mushy and the bread was soggy. I followed the directions perfectly. I don't recommend this to anyone. It doesn't taste very good and the texture is terrible!"

Reviewed May. 3, 2010

"Ham and broccoli bake is a simple, easy breakfast that we absolutely love. We make it whenever we have all the ingredients and it's so simple and tastes so good, we will be keeping this recipe for a long time to come."

Reviewed Sep. 22, 2009

"My husband and I love this recipe. It will definitely stay in our favorites list. Edna"

Reviewed Mar. 31, 2009

"This recipe has a light but very odd texture to it. You get tired of eating it immediately and it begs for more flavor and substance. It was scraped off our dinner plates and thrown away!"

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