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If you're craving a comforting, hearty dish, this Ham and Vegetable Casserole is your go-to. Packed with diced ham, mixed vegetables, and a creamy mushroom soup base, it's a flavor explosion in every bite. Topped with shredded cheddar cheese and bread crumbs, this casserole bakes to golden perfection. Perfect for a family dinner or a potluck, it's easy to whip up and sure to please everyone at the table. Let's dive into this deliciousness!
Ham and Vegetable Casserole Recipe
Ingredients:
- 2 cups diced ham
- 3 cups frozen or fresh mixed vegetables
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 cup bread crumbs
Instructions:
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine diced ham, mixed vegetables, cream of mushroom soup, shredded cheddar cheese, and milk. Mix well.
- Pour the mixture into a baking dish and spread evenly.
- Sprinkle bread crumbs evenly over the top.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Ham and Bean Casserole Recipe
What you will need to make ham and vegetable casserole
- Diced ham: Adds savory flavor and protein, making the casserole hearty and satisfying.
- Mixed vegetables: Provides color, texture, and essential nutrients, balancing the richness of the ham.
- Cream of mushroom soup: Acts as a creamy binder, bringing all ingredients together with a comforting taste.
- Shredded cheddar cheese: Melts into a gooey layer, adding sharpness and extra creaminess.
- Milk: Thins out the soup, ensuring the casserole has a smooth, pourable consistency.
- Bread crumbs: Creates a crunchy topping, adding texture contrast to the creamy casserole.
Tools and Instruments Required
What tools/instruments will be needed to make Ham and Vegetable Casserole Recipe
- Mixing bowl: Essential for combining ham, vegetables, soup, cheese, and milk evenly before baking.
- Baking dish: Holds the casserole mixture and ensures even cooking in the oven.
- Measuring cups: Needed to measure precise amounts of ingredients like milk and bread crumbs.
- Oven: Bakes the casserole to perfection, making sure it's bubbly and golden brown.
- Spatula: Helps in spreading the mixture evenly in the baking dish and serving the casserole.
Ham and Vegetable Casserole
A hearty and comforting casserole with ham and mixed vegetables.
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Ingredients:
Main Ingredients
- 2 cups diced ham
- 3 cups mixed vegetables frozen or fresh
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 cup bread crumbs
Instructions:
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine diced ham, mixed vegetables, cream of mushroom soup, shredded cheddar cheese, and milk. Mix well.
- Pour the mixture into a baking dish and spread evenly.
- Sprinkle bread crumbs evenly over the top.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to use any vegetables you like. This recipe is versatile!
Read more: Thanksgiving Vegetable Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 50mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a pinch of nutmeg to the cream of mushroom soup enhances the flavor, giving the casserole a subtle warmth and depth.
Frequently Asked Questions
FAQ:
Can I use fresh vegetables instead of frozen?
Yes, just make sure to chop them into small, even pieces.
Can I substitute the cream of mushroom soup with another type?
Absolutely, cream of chicken or celery works well too.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Yes, assemble it, cover, and refrigerate for up to 24 hours before baking.
What can I use instead of bread crumbs for the topping?
Crushed crackers or cornflakes make a great alternative.
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