Casseroles > Leftovers > Ham & Cornbread Casserole >
Ham & Cornbread Casserole
Nonstick cooking spray
2-1/2 C leftover cooked ham, chopped
1 can (10.75 oz.) condensed cream of mushroom soup
1 small tub (8 oz.) sour cream
2 eggs
1 pkg. (about 12 oz.) frozen steamable broccoli
2 C cheddar and mozzarella cheeses, grated
1 pan of leftover cooked cornbread (for topping casserole)
1-1/2 sticks butter
Lightly coat glass baking dish with nonstick cooking spray. Place chopped ham, condensed cream of mushroom soup and sour cream in the dish; mix together to blend. In a bowl whisk eggs and add to ham mixture in glass baking dish; blend well. Cook broccoli in bag for about five minutes in the microwave; add to ham mixture and blend well. Top with cheddar and mozzarella cheeses (but do not mix). In a bowl, crumble leftover cornbread and add butter; cook in microwave until the butter is just melted. Blend butter into crumbled cornbread until moist; spread over the cheese in the baking dish. Bake at 350-degrees F for about one hour, or until the top of the casserole is browned. Serve.
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