Ham & Broccoli Casserole

This ham and broccoli casserole is the kind of weeknight dinner that practically assembles itself. Cubed ham, frozen broccoli, cheddar, and cream of mushroom soup get stirred together in one dish, then topped with drop biscuit dough that puffs up golden and crusty in the oven.

The biscuit topping is what sets this apart from a standard ham casserole. Bisquick mixed with milk creates a quick dough you just spoon on top in rough dollops. As the casserole bubbles underneath, the biscuits bake from the steam below and the dry heat above, giving you soft bottoms and crispy golden tops.

Use leftover holiday ham here and you’ve got a second meal that’s arguably better than the first. The salty ham, the earthy broccoli, and that creamy mushroom base all meld together under those biscuits into something that tastes like it took way more effort than it did.

Kitchen Tips

• Thaw and squeeze excess water from the frozen broccoli before mixing, or the filling gets too soupy
• Space the biscuit dollops evenly so they expand into a full crust without leaving big gaps
• Let the casserole rest 5 minutes after baking so the filling thickens and doesn’t run when you scoop
• Sharp cheddar gives more flavor punch than mild in this filling

Variations

• Chicken swap: Replace ham with shredded rotisserie chicken for a different protein
• Cheesy biscuits: Fold extra shredded cheddar into the biscuit dough before dropping
• Veggie version: Skip the ham, double the broccoli, and add diced bell peppers