This Broccoli Cheddar Beef Ham Pasta Casserole is a comforting, cheesy weeknight winner. It pairs tender pasta with savory ground beef, salty ham, bright broccoli, and a creamy mushroom sauce, all topped with melted cheddar. The bake smells warm and savory, the top turns golden and bubbly, and each bite is creamy with a slight crunch from the broccoli. If you enjoy hearty party bites, you might also like the savory twist in beef bacon jalapeno popper cheese balls for more flavor-packed ideas.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 435 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 800 mg
Why Make This Broccoli Cheddar Beef Ham Pasta Casserole
This casserole is fast to assemble and feeds a family with minimal fuss. It combines familiar flavors—cheddar, beef, ham, and broccoli—into one oven-baked dish that is creamy, cheesy, and satisfying. It’s perfect for busy weeknights, potlucks, or leftovers that reheat well. The melted cheese creates a golden, slightly crispy top while the inside stays creamy and comforting.
How to Make Broccoli Cheddar Beef Ham Pasta Casserole
Start by cooking the pasta and gathering cooked proteins and broccoli. The recipe uses a condensed cream of mushroom soup and milk to make a rich sauce that coats the pasta. Mix everything in a bowl, transfer to a greased baking dish, top with cheese, and bake until bubbly and golden. Taste for seasoning before baking and use a mix of sharp and mild cheddar if you want more depth. For better texture, don’t overcook the pasta—al dente holds up in the bake.
Ingredients:
- 2 cups uncooked pasta (elbow or fusilli)
- 1 cup cooked broccoli florets
- 1 cup cooked ground beef
- 1 cup diced ham
- 2 cups cheddar cheese, shredded
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray. Bring a large pot of salted water to a boil for the pasta.
Step 2: Cooking the Pasta
Cook the pasta according to package instructions until al dente. Drain the pasta well and return it to the pot or a large bowl to cool slightly. Al dente pasta will hold its texture after baking.
Step 3: Mixing the Casserole
In a large bowl, combine the cooked pasta, cooked broccoli, cooked ground beef, diced ham, 1.5 cups of shredded cheddar cheese, the can of cream of mushroom soup, 1/2 cup milk, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are evenly coated and the mixture looks creamy.
Step 4: Assembling and Baking
Pour the mixture into the greased 9×13 inch baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese on top is golden. Let it cool for a few minutes before serving.
How to Serve Broccoli Cheddar Beef Ham Pasta Casserole
Serve hot straight from the oven. It pairs well with a crisp green salad, pickled vegetables, or roasted carrots to add brightness. For a lighter meal, serve smaller portions alongside steamed green beans or a tomato salad. Garnish with chopped parsley or a sprinkle of smoked paprika for color and aroma.
How to Store Broccoli Cheddar Beef Ham Pasta Casserole
- Refrigerator: Cool to room temperature, cover tightly, and store for up to 3–4 days. Reheat individual portions in the microwave or reheat the whole dish in a 350°F oven until warmed through.
- Freezer: Cool completely, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat covered in a 350°F oven, adding 10–20 minutes as needed until hot.
- Tip: Add a splash of milk when reheating to refresh the creamy texture if it seems dry.
Expert Tips for Perfect Broccoli Cheddar Beef Ham Pasta Casserole
- Use al dente pasta to avoid a mushy final texture. It will finish cooking in the oven.
- Drain excess fat from cooked ground beef to keep the casserole from becoming greasy.
- Mix in most of the cheese and reserve a little for the top to get a melty interior and a golden crust.
- If your broccoli is frozen, thaw and drain well to avoid extra moisture.
- Taste and adjust salt and pepper before baking—ham and cheese can add a lot of sodium.
- For creamier sauce, stir in 1/4 cup sour cream or cream cheese with the soup and milk.
Delicious Variations
- Chicken and Broccoli: Swap ground beef and ham for cooked shredded chicken for a milder flavor.
- Veggie-Forward: Replace meat with mushrooms, bell peppers, and extra broccoli for a vegetarian version (use cream of mushroom or cream of celery).
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño for heat.
- Crunchy Topping: Mix panko breadcrumbs with a tablespoon of melted butter and sprinkle over the cheese before baking for a crunchy top.
- Lighter Version: Use low-fat cheddar, reduced-sodium soup, and whole-wheat pasta to cut calories and boost fiber.
Frequently Asked Questions
-
Can I use fresh broccoli instead of cooked broccoli?
Yes. Steam or blanch fresh broccoli for 2–3 minutes until bright green and slightly tender. Drain well before adding to the casserole to prevent excess moisture. -
Can I prepare this casserole ahead of time?
Yes. Assemble it in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if starting from cold. -
Is there a good substitute for the cream of mushroom soup?
You can make a quick white sauce by melting 2 tablespoons butter, stirring in 2 tablespoons flour, slowly whisking in 1 cup milk, and cooking until thickened. Season to taste and use in place of the canned soup. -
How can I reduce the sodium in this recipe?
Choose low-sodium or no-salt-added cream soup, low-sodium ham or omit it, and use reduced-sodium cheese. Taste and add salt sparingly. -
Will this freeze well?
Yes. Freeze the baked casserole or an assembled unbaked dish for up to 2 months. Thaw overnight in the fridge before reheating or baking. -
Can I make this gluten-free?
Yes. Use gluten-free pasta and check that your cream soup and other ingredients are gluten-free. Alternatively, use a homemade white sauce.
Conclusion
This Broccoli Cheddar Beef Ham Pasta Casserole is an easy, comforting dish that fills the house with cheesy, savory aromas and delivers creamy, satisfying bites. It’s flexible, fridge-friendly, and ideal for busy nights or casual gatherings. For another simple broccoli-and-cheese bake with ham that can spark more ideas, see Broccoli Cheese Casserole with Ham. Give this casserole a try—it’s an easy way to bring family-friendly comfort to your table.
Print
Broccoli Cheddar Beef Ham Pasta Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A comforting casserole combining pasta, ground beef, ham, and broccoli in a creamy mushroom sauce, topped with melted cheddar cheese.
Ingredients
- 2 cups uncooked pasta (elbow or fusilli)
- 1 cup cooked broccoli florets
- 1 cup cooked ground beef
- 1 cup diced ham
- 2 cups cheddar cheese, shredded
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Boil salted water and cook the pasta according to package instructions until al dente, then drain and cool slightly.
- In a large bowl, combine the pasta, cooked broccoli, ground beef, diced ham, 1.5 cups cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir until evenly coated.
- Pour the mixture into the greased baking dish and sprinkle with the remaining cheddar cheese. Bake for 25-30 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
For a creamier texture, stir in sour cream or cream cheese with the soup and milk. Adjust seasoning before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
