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Broccoli-Ham Casserole

Categories: Casseroles
Type: Main Dishes

This broccoli-ham casserole is wonderfully cheesy, and deserves to be on every cook's Top Ten List!

Serves: Serves: 6


  • 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
  • 1 cup Kraft fat-free mayonnaise
  • 1 egg, beaten, or equivalent in egg substitute
  • 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
  • 1 teaspoon Italian seasoning
  • 2 teaspoons dried onion flakes
  • 4 cups frozen cut broccoli, thawed
  • 1 full cup (6 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham
  • 1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
  • 10 Ritz Reduced Fat Crackers, made into crumbs

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  1. Preheat oven to 325 degrees. Spray an 8-by-12-inch baking dish with butter-flavored cooking spray.
  2. In a medium bowl, combine mushroom soup, mayonnaise, egg, Cheddar cheese, mushrooms, Italian seasoning, and onion flakes. Spread half of soup mixture into prepared baking dish.
  3. Evenly sprinkle broccoli and ham over top. Spread remaining soup mixture over broccoli and ham.
  4. In a small bowl, combine Parmesan cheese and cracker crumbs. Sprinkle mixture evenly over top.
  5. Lightly spray top with butter-flavored cooking spray. Bake for 50 to 55 minutes.
  6. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
  • 1. Thaw broccoli by placing in a colander and rinsing under hot water for one minute. 2. A self-seal sandwich bag works great for crushing crackers.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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