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Ham and Broccoli Biscuit Bake

 Ham and Broccoli Biscuit Bake
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
6 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 piece equals 340 calories, 15 g fat (7 g saturated fat), 85 mg cholesterol, 1,408 mg sodium,

2 of 2

Ham and Broccoli Biscuit Bake (continued)

Nutritional Facts: 31 g carbohydrate, 3 g fiber, 22 g protein.