This ham and broccoli casserole is creamy, cheesy, and made with tender pasta and leftover ham in a rich homemade cheese sauce. An easy, comforting dinner that’s perfect for using up ham.

Ham and Broccoli Casserole (Cheesy Ham Pasta Bake – Easy Dinner Recipe)

Everyone needs a reliable, family-friendly dinner that comes together quickly and feeds a crowd in one 9 x 13 pan. This ham and broccoli casserole is exactly that: a cozy, satisfying dish that uses leftover ham, tender pasta, and broccoli in a creamy, homemade cheese sauce.

What Is Ham and Broccoli Casserole?

Ham and broccoli casserole is a classic comfort meal made by combining cooked pasta, diced ham, and broccoli florets in a smooth cheese sauce, topping it with a crunchy breadcrumb finish, and baking until bubbly. It’s an excellent way to stretch holiday ham into a hearty weeknight dinner the whole family will enjoy.

Chunks of ham and tender broccoli mingle with curly pasta and a rich cheese sauce for a comforting, familiar flavor. This recipe highlights a simple homemade sauce that tastes better than boxed mixes and can be customized with different cheeses or proteins.

This casserole is straightforward, kid-approved, and perfect for busy evenings when you want something warm and satisfying without a lot of fuss.

Why This Ham and Broccoli Casserole Works

• It transforms leftover ham into a new, delicious meal.
• The creamy cheese sauce and pasta make it appealing to picky eaters while sneaking in vegetables.
• A homemade cheese sauce takes about 10 minutes to make and outperforms packaged alternatives.
• It’s essentially an elevated macaroni and cheese with ham and broccoli—comfort food at its best.
• Most of the recipe is made in one pan before baking, minimizing dishes and prep time.

Ingredients for Ham and Broccoli Casserole

To prepare this casserole you will need:

• Butter
• All-purpose flour
• Chicken stock
• Whole milk
• Garlic powder, onion powder, smoked paprika, salt, and pepper
• Grated Parmesan cheese
• Sharp cheddar cheese, shredded
• Rotini or rigatoni pasta (or your preferred pasta)
• Fresh broccoli florets (about 1 head)
• Pre-cooked ham, diced
• Panko breadcrumbs, extra Parmesan, and melted butter for the topping

How to Make Ham and Broccoli Casserole (Step-by-Step)

• Preheat the oven to 350°F (175°C) and spray a 9 x 13-inch baking pan with non-stick spray.
• In a small bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan, and 1 tablespoon melted butter. Stir and set aside for the topping.
• Bring a large pot of salted water to a boil. Cook the pasta according to package directions, but stop 2–3 minutes earlier than indicated so it remains slightly firm. Add the broccoli to the boiling pasta for the last 2 minutes to make it tender-crisp. Drain and set aside.
• Make the cheese sauce: melt 4 tablespoons butter in a large skillet over medium-high heat. Whisk in 4 tablespoons flour and cook for 1–2 minutes to form a roux.
• Slowly whisk in 1 1/2 cups chicken stock and 3 1/2 cups whole milk, breaking up any lumps. Add garlic powder, onion powder, smoked paprika, salt, and pepper. Bring the mixture almost to a boil while stirring frequently.
• Reduce the heat to medium and stir in 2/3 cup grated Parmesan and 16 ounces shredded sharp cheddar until melted and smooth.
• Stir the cooked pasta, broccoli, and 2 cups diced ham into the cheese sauce until evenly coated.
• Transfer the mixture to the prepared baking pan, sprinkle the breadcrumb topping evenly over the surface, and bake for 20–25 minutes until bubbly and golden on top.
• Remove from the oven and let the casserole rest 10 minutes before serving so the sauce can set slightly and cool to a safe serving temperature.

Tips for a Creamy, Cheesy Casserole

• Frozen broccoli works in a pinch—thaw and pat dry first to avoid excess moisture.
• For crunch, try crispy fried onions, crushed crackers, or panko as a topping.
• Swap the ham for rotisserie chicken, leftover turkey, or cooked bite-sized chicken pieces if preferred.
• Mix cheeses to taste—sharp cheddar with a milder melting cheese gives great flavor and texture.
• Whisk continuously when making the roux to prevent lumps and sticking.
• Undercook pasta slightly to prevent mushy results after baking.
• Cauliflower or a broccoli–cauliflower mix are good alternatives if you want variety.

Make-Ahead and Freezing Options

This casserole is easy to assemble ahead of time. Put the pasta, broccoli, ham, and sauce together, cover tightly, and refrigerate up to 24 hours before baking. Hold the breadcrumb topping until just before baking so it stays crisp. If baking from chilled, let the casserole sit at room temperature for 20–30 minutes and add a few extra baking minutes as needed. You can also freeze the unbaked casserole for 2–3 months—thaw overnight in the fridge before baking. If the sauce thickens after chilling, stir in a splash of milk or broth to loosen it before baking.

If Your Ham Has Added Water

Some store-bought ham is injected with water. If your ham label indicates added water, briefly sauté the diced ham over medium-high heat to evaporate excess moisture, then drain before adding it to the casserole. This prevents the dish from becoming watery.

More Easy Dinner Ideas

• Pasta Primavera
• Spicy Korean Chicken
• Baked Crispy Chicken Parmesan
• Swedish Chicken Meatballs
• Oven Broiled Mexican Flank Steak
• Homemade Hamburger Helper

Enjoy!!

Did You Make This Recipe?

If you try it, please leave a rating and a comment—I’d love to hear how it turned out!

Update Notes: This post was originally published in March of 2016 and was republished with an updated recipe, new photos, step-by-step instructions, and tips in July of 2023.