Last night was Ham and Broccoli Bake with salad left from the night before. ;p I HAVE made this before and we LOVE it! I've also made variations of it when I didn't have ham and not enough broccoli. So that the great thing about many casseroles... You can substitute ingredients and it still comes out YUMMY! On that occasion I used lean ground beef in place of the ham and broccoli and cauliflower for the veges. ;D
This recipe is in the Casseroles for a Crowd section of the Better Homes and Gardens All-Time Favorite Casserole recipes. This will make 2 large casseroles to serve 20. I, however, have to do things my own way. YOU CAN 1/2 the recipe and only make one. BUT I figure if I'm going to the work of putting it ALL together... make the WHOLE SHEBANG and get use out of it other nights! =D
Ham and Broccoli Bake for a Crowd (BH&G)
2 20oz packages frozen cut broccoli *(or FRESH)
1 large onion, chopped (1 cup)
1/4 cup butter or margarine
2 10 3/4 oz cans condensed cream of mushroom soup
2 10 3/4 oz cans condensed cream of celery soup
2 soup cans milk
2 cups shredded sharp American cheese *(cheddar)
6 cups cubed fully cooked ham
4 cups quick-cooking rice
1 tablespoon Worcestershire sauce
Cook broccoli till tender; drain well. In saucepan cook onion in butter till tender but not brown.
In a large mixing bowl stir together soups, milk, and cheese. Add drained broccoli, cooked onion ham, uncooked rice, and Worcestershire sauce; mix well. Divide mixture between two 2 1/2 qt casseroles.
Bake, covered at 350 till rice is done, 45-50 minutes.
* my adjustments
I actually cooked it uncovered and it was still GREAT! ;D
Makes 20 servings
In all honesty... divide into whatever SIZE works for YOUR needs!! Pyrex has some great dishes with lids that go nicely in the freezer. I happened to divide this one into 2 baking dishes and a small Pyrex container that I'll be bringing to a sweet lady that will be coming home from rehab following knee surgery soon. So our family gets 2 meals and one for her, too! If you were just a couple, you could divide it up into several! Follow the cooking directions for the one you're going to eat only.
FREEZING: Make sure the dish you are using to freeze in will seal properly and that there is enough room at the top for expansion. Plan to use within 2-3 months for best results. When you are going to cook it, let it thaw completely and then bake at 350 for 45-50 minutes (until rice is done).