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Broccoli Ham Stroganoff

This tasty main dish is a snap to prepare in the microwave and takes just minutes to make. It's a great way to use up extra ham...and it works equally well with leftover chicken or turkey. The smooth white sauce gets added creaminess from sour cream. -Amanda Denton, Barre, Vermont
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 cups frozen chopped broccoli
  • 1 tablespoon water
  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1 can (10-1/2 ounces) chicken broth
  • 2 cups cubed fully cooked ham
  • 1 cup sour cream
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • Hot cooked noodles

Directions

  • Place broccoli and water in a 1-qt. microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until the broccoli is tender, stirring once. Drain; set aside and keep warm.
  • In another microwave-safe bowl, heat butter, uncovered, on high for 20 seconds or until melted. Add onion; cover and microwave on high for 1 minute or until tender. Stir in flour until blended. Gradually stir in broth; mix well. Microwave, uncovered, on high for 3-5 minutes or until thickened and bubbly, stirring once.
  • Add the ham, sour cream, mushrooms and reserved broccoli; mix well. Cook, uncovered, on high for 2-4 minutes or until heated through, stirring once. Serve over noodles.
Nutrition Facts
1 each: 310 calories, 19g fat (10g saturated fat), 83mg cholesterol, 1412mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 19g protein.

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Reviews

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Average Rating:
  • mrs.pawling
    Apr 16, 2020

    This was very tasty, and my family appreciated it as a way to use up leftover ham. Truthfully, though, I think it tastes better using a can of mushroom soup and no flour. I also made it with fat free Greek yogurt instead of the sour cream, and used fresh broccoli. I mixed everything up and baked it at 350 for about 45 minutes. I have made this more than once, and have made these changes after using the original recipe. Thanks for sharing this recipe.

  • littlered1825
    Dec 1, 2012

    I made it with wheat flour and added feta cheese, garlic powder, and a dash of season salt. The feta cheese gave it a salty flavor boost that it was lacking since I used homemade low sodium chicken broth I used Will make again. I probably could have saved time doing it all on the stove top.

  • Kris Countryman
    Jul 11, 2012

    No comment left

  • Sweet01
    Dec 31, 2010

    A great new twist to stroganoff! Yumm!

  • Dianegosland
    Dec 26, 2010

    Very handy for left -over ham.

  • cee-jay
    Jul 14, 2010

    I didn't have enough sour cream so made up the differecne with Lemon Yogurt. My husband was pleased with the result. I always like it when an emergency substitution yields a new way to prepare a recipe.

  • dulike26
    Aug 5, 2009

    I had to reread the recipe several times, no milk? There is the chicken broth, but the sour cream taste is prominent. It has too much of a twang to it(my husband and daughter agreed), will have to doctor it up.

  • ldybugkiss
    Aug 17, 2008

    ...serve with cottage cheese and canned or fresh fruits. YUM

  • ldybugkiss
    Aug 17, 2008

    This has become a family favorite. I make it at least twice a month. I OFTEN PREPARE IT, PUT IT IN A GIANT ZIPLOCK BAG & FREEZE IT. Then it comes out of the freezer at breakfast time (or run the bag under warm water to defrost quickly) and I "heat it through" while the noodles are cooking. EASY & DELICIOUS!!

  • love2cook-
    Apr 18, 2007

    No comment left