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

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

Everyone needs a reliable weeknight dinner that’s simple to assemble, feeds a family and bakes in one 9 x 13 pan. This ham and broccoli casserole checks all the boxes: tender pasta, savory ham, bright broccoli and a homemade cheese sauce that ties it together.

What Is Ham and Broccoli Casserole?

Ham and broccoli casserole is a comforting baked pasta dish made with cooked ham, broccoli florets and pasta tossed in a creamy cheese sauce, then finished in the oven until bubbly. It’s family-friendly, hearty and an excellent way to repurpose leftover holiday ham without extra fuss.

Chunks of ham and tender broccoli combined with curly pasta and a silky cheese sauce create a dinner that feels like a treat while still being simple to make.

Why This Casserole Works

Great way to use holiday or leftover ham.
Children and picky eaters often love the cheesy sauce—an easy method to add vegetables to the plate.
A quick homemade cheese sauce takes about 10 minutes and tastes far better than boxed alternatives.
Similar to an elevated macaroni and cheese with ham and broccoli for extra flavor and texture.
Most of the work happens in one pot before baking, which means fewer dishes and an easy cleanup.

Ingredients

To make 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 (any short pasta will work)
Fresh broccoli florets
Pre-cooked ham, diced

Breadcrumb Topping

Panko breadcrumbs
Grated Parmesan
Melted butter

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

Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
In a small bowl, stir together 1 cup panko, 1/2 cup grated Parmesan and 1 tablespoon melted butter; set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions but subtract 2–3 minutes from the cooking time so the pasta is slightly underdone. Add the broccoli to the pot during the last 2 minutes so it becomes tender-crisp. Drain and set aside.
To make the cheese sauce: melt 4 tablespoons butter in a large skillet over medium-high heat. Whisk in 4 tablespoons flour and cook 1–2 minutes to form a roux. Slowly whisk in 1 1/2 cups chicken stock and 3 1/2 cups whole milk, scraping up any flour bits and smoothing lumps.
Add 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the sauce almost to a boil, stirring frequently, then reduce heat to medium.
Stir in 2/3 cup grated Parmesan and 16 ounces shredded sharp cheddar until fully melted and smooth.
Add the drained pasta, broccoli and 2 cups diced ham to the cheese sauce and toss to combine. Transfer the mixture to the prepared baking dish, sprinkle the breadcrumb mixture evenly over the top and bake 20–25 minutes until hot and golden.
Remove from the oven and let rest 10 minutes before serving so the sauce sets slightly and is easier to portion.

Tips for a Creamy, Cheesy Casserole

Frozen broccoli works in a pinch—thaw and pat dry first to avoid extra moisture.
For crunch, swap or add crispy fried onions, crushed crackers or extra breadcrumbs to the topping.
Substitute rotisserie chicken or leftover turkey if you prefer poultry over ham.
Experiment with cheeses—mix cheddar with Monterey Jack, Gruyère or fontina for different flavor profiles.
Whisk the flour and butter continuously when making the roux to prevent lumps and sticking.
Undercook pasta by a couple of minutes so it won’t become mushy during baking.
Broccoli can be swapped for cauliflower or a mix of both.

Make-Ahead and Freezing

This casserole is excellent for prepping ahead. Assemble the casserole (without the breadcrumb topping), cover tightly and refrigerate for up to 24 hours. Add the topping just before baking so it stays crisp. If baking straight from the fridge, let it sit 20–30 minutes at room temperature and add a few minutes to the bake time. 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.

About Using Wet Ham

Some packaged ham contains added water. You can still use it, but briefly sauté the diced ham over medium-high heat and drain any excess liquid before mixing it into the casserole to prevent a watery sauce.

Serving Suggestions and Variations

Serve with a crisp green salad or simple steamed vegetables to balance the richness.
Add a little Dijon mustard to the cheese sauce for extra depth of flavor.
Stir in a handful of chopped fresh herbs—parsley or chives—just before serving for brightness.

Enjoy!

Did You Make This Recipe?

Leave a rating and a comment to let me know how it turned out—I’d love to hear your tweaks and tips!