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

Ham and Broccoli Biscuit Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings

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

Nutritional Facts

1 piece equals 340 calories, 15 g fat (7 g saturated fat), 85 mg cholesterol, 1,408 mg sodium, 31 g carbohydrate, 3 g fiber, 22 g protein.

Directions

  1. 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.
  2. Combine biscuit mix, egg and remaining milk in a small bowl just until moistened. Drop by tablespoonfuls over ham mixture; spread gently.
  3. 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

Nutritional Facts

1 piece equals 340 calories, 15 g fat (7 g saturated fat), 85 mg cholesterol, 1,408 mg sodium, 31 g carbohydrate, 3 g fiber, 22 g protein.

Reviews for Ham and Broccoli Biscuit Bake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 27, 2013

"This was really good but I'm glad I read the reviews first. I have to agree that some extra gravy is necessary to make this really work. I ended up adding an extra half cup or so of milk as well as about a half cup of sour cream that I had on hand. Also just used a regular size bag of "cut" broccoli rather than the "chopped" stuff. In regards to all the pepper the recipe calls for, I just added a little garlic salt and pepper to taste, and then added some Sriracha to my own portion for a little heat! I think adding a little mustard next time might give it some nice flavor as well."

MY REVIEW
Reviewed Feb. 1, 2013

"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."

MY REVIEW
Reviewed Jan. 29, 2013

"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."

MY REVIEW
Reviewed Jan. 26, 2013

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

MY REVIEW
Reviewed Jan. 15, 2013

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

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