INGREDIENTS
- 3 lbs red potatoes, cut into bite size cubes
- 2 cups fresh broccoli florets
- 1 lb cubed ham
- ½ cup butter, melted
- 1 [12 oz] can evaporated milk
- 1 [10 3.4 oz] can broccoli cheese soup
- 1 [16 oz] easy melt cheese [such as Velveeta ]
- 1 [0.4 oz] pkg buttermilk dressing mix [such as Hidden Valley]
- 2 Tbsp Dijon mustard
- 2 Tbsp chopped flat leaf parsley
- salt and black pepper to taste
- 4 chopped green onions
- 2 cups shredded sharp cheddar cheese
- 1 cup crushed french fried onions
INSTRUCTIONS
- Preheat the oven to 375°F.
- Spray a 9 x 13 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. In a large mixing bowl whisk together the ingredients for the sauce.
- For the Velveeta, melt in a microwave safe bowl with ½ of the evaporated milk until smooth, then add to the sauce.
- Stir together the melted butter, remaining evaporated milk, broccoli cheese soup, buttermilk dressing mix, Dijon mustard. Season with additional salt and black pepper to taste.
- Toss in the diced potato, cubed ham, broccoli florets, green onions and 1½ 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 the crushed onions and remaining shredded cheese.
- 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