This ham casserole features pasta, onion, broccoli, and smoked ham in a rich and creamy cheese sauce, perfectly seasoned with garlic, thyme, and marjoram.
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I grew up on baked meals that stretched leftovers into something everyone wanted seconds of — this smoked ham and broccoli pasta casserole is one of those recipes. It combines tender pasta, sautéed onion, broccoli florets, and smoky ham in a velvety cheese sauce seasoned with garlic, thyme, and marjoram. It’s the kind of thing you make when you want comfort, quick cleanup, and a crowd-pleasing dinner that sneaks in vegetables. If you enjoy hearty one-dish dinners, this sits beautifully alongside other oven-baked favorites like the million-dollar baked spaghetti family of casseroles.
Why you’ll love this dish
This casserole hits several marks at once: it’s comforting, economical, and flexible. Leftover ham becomes the star, pasta gives structure, broccoli adds color and nutrition, and the cheese sauce ties everything together with a silky mouthfeel. It’s also forgiving — swap in different cheeses, use whichever short pasta is in your pantry, or double the veggies for extra green power.
"A perfect weeknight winner — creamy, smoky, and the family cleared their plates in minutes." — home cook review
When to make it: weeknight dinners, casual potlucks, or a simple holiday use-up for ham after a roast. It’s also excellent for feeding picky eaters because the sauce coats everything and mellow flavors like thyme and marjoram add depth without overpowering.
How this recipe comes together
- Cook short pasta until just shy of al dente so it finishes cooking in the oven.
- Sauté onion and garlic; add ham to build flavor.
- Blanch or steam broccoli so it remains bright and slightly crisp.
- Make a béchamel-style cheese sauce: roux + milk, then melt in cheese and herbs.
- Combine pasta, broccoli, ham, and sauce, transfer to a casserole dish, top (optional) with breadcrumbs or extra cheese, and bake until bubbly and golden.
This overview helps you plan timing: while the pasta cooks, prepare the veggies and sauce so assembly is quick.
Key ingredients
- 12 oz short pasta (penne, rigatoni, shells) — swap for gluten-free pasta if needed.
- 2 cups cooked smoked ham, diced (about 10–12 oz)
- 2 cups broccoli florets (fresh or thawed frozen)
- 1 medium yellow onion, finely chopped
- 2–3 garlic cloves, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour (use gluten-free blend for GF version)
- 2 1/2 cups milk (whole or 2%); for richer sauce, use 1 cup half-and-half + 1 1/2 cups milk
- 1 1/2–2 cups shredded cheese (sharp cheddar + Gruyère or Monterey Jack work well)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1/2 tsp dried marjoram (or substitute 1/4 tsp oregano)
- Salt and black pepper to taste
- Optional topping: 1/2 cup panko or seasoned breadcrumbs mixed with 1 tbsp melted butter
Note: If you’re exploring casserole relatives, you might also enjoy a baked spaghetti spin on similar pantry staples — another great way to use leftover proteins and pasta is this baked spaghetti casserole.
Step-by-step instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package directions; drain and set aside.
- Meanwhile, blanch broccoli in boiling water 1–2 minutes until bright green, then plunge into ice water. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped onion and cook until soft, about 4 minutes. Add garlic and cook 30 seconds.
- Stir in diced ham and cook 1–2 minutes to warm and brown edges slightly.
- Make the sauce: push the ham and onions to the side, add the flour to the butter in skillet and whisk to form a paste. Slowly whisk in milk until smooth. Simmer gently until the sauce thickens, 3–5 minutes.
- Remove from heat. Stir in 1–1 1/2 cups of shredded cheese, thyme, marjoram, and season with salt and pepper. Taste and adjust seasoning.
- Combine pasta, broccoli, and sauce in the skillet or a large bowl. Transfer to the prepared baking dish.
- Sprinkle remaining cheese and optional breadcrumb topping evenly over the casserole.
- Bake 20–25 minutes until sauce is bubbly and top is golden. Let rest 5–10 minutes before serving to set.
Keep instructions short and decisive: cook, whisk, combine, and bake.
Best ways to enjoy it
Serve this casserole straight from the oven with a simple crisp side to cut the richness:
- A lemony green salad with a vinaigrette.
- Steamed green beans or roasted carrots for extra vegetables.
- For a cozy pairing, warm crusty bread or garlic toast works great to scoop up sauce.
For family-style plating, spoon onto warm plates and top with a little extra freshly cracked black pepper or a sprinkle of chopped parsley for color.
Storage and reheating tips
- Refrigerator: Cool casserole within two hours, cover tightly, and store up to 3–4 days.
- Reheat: Microwave individual portions until hot throughout (stir halfway) or bake covered at 350°F (175°C) until warmed (about 15–20 minutes).
- Freezing: Freeze assembled casserole (before baking) tightly wrapped for up to 2 months. Thaw overnight in the fridge and bake as directed, adding an extra 10–15 minutes if still cool. Alternatively, freeze baked portions for up to 2 months; thaw and reheat until steaming.
Food safety note: always reheat leftovers to 165°F (74°C) internal temperature.
Pro chef tips
- Don’t overcook the pasta — it should be slightly firm so the casserole isn’t mushy after baking.
- For an ultra-silky sauce, warm the milk before adding it to the roux; this avoids shocking the roux and reduces lumps.
- Grate your own cheese from a block — pre-shredded cheese contains anti-caking agents that can affect melt.
- If your ham is very salty (smoked deli ham), reduce added salt in the sauce and taste before seasoning.
- Short on time? Use frozen broccoli straight into the casserole without blanching — it will release more water, so slightly reduce milk by 1/4 cup.
For another comforting casserole technique to batch-cook for busy nights, check this easy chicken and dumplings recipe that illustrates make-ahead strategies.
Creative twists
- Vegetarian: Omit ham and add mushrooms, roasted butternut squash, or sautéed spinach. Add a teaspoon of smoked paprika to mimic smoky flavor.
- Protein swaps: Use diced cooked chicken, turkey, or even smoked tofu.
- Cheese blends: Mix sharp cheddar with Parmesan and a little Gruyère for nuttiness.
- Crunchy topping: Swap panko for crushed potato chips or fried shallots for texture.
- Low-carb: Replace pasta with cauliflower florets or use a spiralized squash and bake slightly less time.
Your questions answered
Q: How long does this take from start to finish?
A: About 45–55 minutes: 10–12 minutes prep (chopping, grating), 10 minutes pasta/veg work, 15–25 minutes baking.
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain well or add frozen florets directly; if using directly, reduce milk slightly and expect a bit more moisture. Blanching fresh broccoli preserves color and texture.
Q: Is this safe to freeze?
A: Yes — either freeze before baking (best quality) or freeze baked portions. Thaw in the fridge overnight before reheating. Label with date and use within 2 months.
Q: What if I don’t have marjoram?
A: Substitute with a small pinch of oregano or more thyme; marjoram is subtle and optional.
Q: Can I make this gluten-free?
A: Use gluten-free pasta and a gluten-free flour blend for the roux, or make the sauce with cornstarch slurry (1 tbsp cornstarch mixed with a little cold milk, whisked into simmering milk) instead of flour.
Conclusion
If you want a tried-and-true one-dish meal that uses leftover ham and satisfies a hungry household, this ham and broccoli pasta casserole delivers comforting, cheesy flavor with minimal fuss. For another family-friendly baked option with similar pantry-friendly ingredients, see the Cheesy Ham Casserole guide with helpful photos and variations. For more recipe inspiration that stretches protein and pasta into a crowd-pleaser, check out this classic from RecipeLion on Ham Casserole. If you’re looking to pair it with a warm starter on chilly nights, try this comforting split pea soup for a cozy menu idea.
Smoked Ham and Broccoli Pasta Casserole
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package directions; drain and set aside.
- Meanwhile, blanch broccoli in boiling water 1–2 minutes until bright green, then plunge into ice water. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped onion and cook until soft, about 4 minutes. Add garlic and cook 30 seconds.
- Stir in diced ham and cook 1–2 minutes to warm and brown edges slightly.
- Make the sauce: push the ham and onions to the side, add the flour to the butter in the skillet and whisk to form a paste. Slowly whisk in milk until smooth. Simmer gently until the sauce thickens, 3–5 minutes.
- Remove from heat. Stir in 1–1 1/2 cups of shredded cheese, thyme, marjoram, and season with salt and pepper. Taste and adjust seasoning.
- Combine pasta, broccoli, and sauce in the skillet or a large bowl. Transfer to the prepared baking dish.
- Sprinkle remaining cheese and optional breadcrumb topping evenly over the casserole.
- Bake for 20–25 minutes until sauce is bubbly and top is golden. Let rest 5–10 minutes before serving to set.
