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
Ham and Broccoli Biscuit Bake Recipe photo by Taste of Home
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 shredded cheddar-Monterey Jack cheese
1-1/2 cups biscuit/baking mix
1 large egg, beaten
Preheat oven to 350°. Combine broccoli, soup, 3/4 cup milk and seasonings in a large saucepan; bring to a boil. Reduce heat; add the 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.