Creamy Ham Mushroom Casserole

If you have leftover ham staring you down, this is the casserole that gives it a proper second life. A from-scratch cheddar bechamel binds cubes of ham, broccoli florets, and earthy mushrooms into something far better than the sum of its parts.

The sauce is where most cooks slip up. Whisk the flour into melted butter until it smells faintly nutty before adding milk, that toasted roux is what keeps the finished sauce from tasting starchy. Pour the milk in slowly, stirring constantly, so the sauce thickens to a glossy ribbon instead of seizing into lumps. The sour cream goes in only after the cheese has melted, off direct heat, otherwise it can break.

Blanching the broccoli before it goes in keeps the florets bright green and crisp-tender once everything bakes. Mushy broccoli is what separates a sad casserole from a real one.

Pro Tips

• Use sharp cheddar for the biggest flavor return, mild cheddar can disappear into the sauce
• Drain the canned mushrooms thoroughly, excess liquid will thin the sauce
• Spoon over fluffy rice or buttered egg noodles, both catch the sauce well
• Add a panko-parmesan topping for the last 10 minutes if you want a crunchy crust
• Refrigerated leftovers reheat beautifully with a splash of milk to loosen the sauce

Variations

• Swap broccoli for cauliflower or use a mix of both for variety
• Substitute leftover roast chicken for ham if that’s what’s in the fridge
• Stir in a teaspoon of Dijon mustard with the sour cream for tangy depth