Ingredients
4 medium potatoes3 cups frozen chopped broccoli1/4 cup finely chopped onion3 tablespoons butter, divided1 tablespoon all-purpose flour1/8 teaspoon pepper1 cup milk1/2 cup shredded cheddar cheese2 cups cubed fully cooked ham1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/4 cup dry bread crumbs
Preparation
Cook potatoes in boiling salted water until tender; drain. Peel and cube; set aside. Cook the broccoli according to package directions, omitting salt; drain and set aside.
Preheat oven to 350°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add flour and pepper; stir until smooth. Gradually add milk; cook and stir until mixture boils and thickens. Remove from heat; stir in cheese until melted. Stir in ham, soup, potatoes and broccoli.
Transfer to a greased 2-1/2-qt. baking dish. Melt remaining butter; toss with the bread crumbs. Sprinkle over top of casserole. Bake, uncovered, 20-30 minutes or until heated through.
