Ingredients

The following ingredients have 11 Servings
  • 3 lbs red skinned potatoes (cut into bite size cubes)
  • 2 cups fresh broccoli florets
  • 1 lb cubed ham
  • 1 16 oz block 2% Velveeta cheese (cubed)
  • 1 12 oz can evaporated milk (divided use)
  • 1/2 cup unsalted butter (melted)
  • 1 10 3/4 oz can broccoli cheese soup
  • 2 Tbsp Dijon mustard
  • 1 0.4 oz package buttermilk Ranch dressing mix (i.e. Hidden Valley)
  • salt and black pepper to taste
  • 4 medium chopped green onions
  • 2 cups shredded sharp cheddar cheese (divided use)
  • 1 cup crushed french fried onions
  • 2 Tbsp chopped flat leaf parsley

Instruction

  • Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  • Clean and separate the broccoli florets into small bite sized pieces. Blot the broccoli dry with a paper towel to remove any excess water.
  • Cube the red potatoes into bite sized pieces leaving the peel intact.
  • For the Velveeta, melt in a microwave safe bowl with 1/2 of the evaporated milk until smooth.
  • In a large bowl, whisk together the remaining evaporated milk, melted butter, broccoli cheese soup, buttermilk Ranch dressing mix, Dijon mustard. Season with additional salt and black pepper to taste. Add Velveeta mixture, mix well.
  • To the bowl add diced potato, ham, broccoli florets, green onions and 1 1/2 cups of shredded cheddar cheese.
  • Mix until all of the ingredients are evenly coated. Pour into the prepared baking dish. Bake for 55 minutes.
  • Remove the from the oven, stir and sprinkle with remaining shredded cheddar cheese and French fried onions.
  • Return to the oven for another 15-20 minutes or until the potatoes are fork tender.
  • Let the casserole sit for 10 minutes on the counter to allow the sauce to thicken before serving garnished with parsley.