Back to Ham and Broccoli Bake

Print Options


Card Sizes

Ham and Broccoli Bake Recipe

Ham and Broccoli Bake Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 piece: 422 calories, 27g fat (16g saturated fat), 191mg cholesterol, 951mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 22g protein.

Reviews for Ham and Broccoli Bake

Sort By :
harmony500 User ID: 6710552 165680
Reviewed Jun. 2, 2012

"Very easy to make and good taste."

amira1987 User ID: 6339566 165678
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!"

tkarinas User ID: 4389335 165676
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."

ednabarr User ID: 4405372 126782
Reviewed Sep. 22, 2009

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

daleymom User ID: 3510078 126728
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!"

Jettama User ID: 2578649 165674
Reviewed Mar. 28, 2009

"Too much sodium for my husband's heart-healthy diet."

lewkath User ID: 3558806 77866
Reviewed Nov. 8, 2008

"very good and easy"

Loading Image

Wine Pairings

Medium-Bodied White Wine

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