Ham and Broccoli Bake
"This is a favorite pot luck casserole because it dooesn't have to be served piping hot. It travels well." - Bobbe Cole, Suwanee
2 Tbsp. olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 head broccoli florets, coarsely chopped
½ tsp. salt
2 Tbsp. water
1 cup ricotta cheese
½ cup sour cream or plain Greek yogurt
3 cups cooked grains
(wild rice, white or brown rice, farro, or orzo pasta) ½ pound ham, cooked, cut in small cubes
½ cup fresh basil, slivered
1½ cups Monterey Jack or sharp cheddar cheese,
shredded, divided Salt and pepper to taste
Cook grains according to directions. Steam broccoli. Preheat oven to 375 degrees. Spray a 9"x13" baking pan with nonstick cooking spray.
In a large skillet, warm 1 Tbsp. olive oil. Add chopped onions. Cook until translucent. Add chopped garlic and cook for one minute. Add remaining olive oil, cooked chopped broccoli with ½ tsp. salt. Raise heat and stir until broccoli browns. Add water and cover. Leave broccoli until tender. Season as needed.
In a small bowl, stir together ricotta cheese, sour cream or yogurt, and eggs. Whisk for 1 minute. In a large bowl, combine cooked grains, cooked vegetables, ham and basil. Add ricotta mixture and 1 cup cheese to large bowl and stir. Pour mixture in prepared baking dish. Sprinkle with remaining cheese. Cover with foil spritzed with cooking spray (to prevent cheese from sticking to foil).
Bake 30 minutes, remove foil and bake additional 30 minutes until cheese melts and is bubbly.
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