Ham and broccoli casserole

Name: Ham and broccoli casserole
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 2 clove garlic, minced; 1 head broccoli, chopped into 1/4 in florets, stems peeled and diced 1/4 in thick; 1/2 tsp kosher salt; 2 tbsp water; 1 cup ricotta cheese; 1/2 cup sour cream or plain greek yogurt; 2 eggs; 3 cup cooked barley, rice, or orzo; 1/2 lb cooked ham, diced; 1/2 cup basil, julienned; 1 1/2 cup monterey jack cheese, shredded; 1 salt and pepper, to taste

Firl Family Recipes @firl

Leverett, MA

Ham and broccoli casserole

Firl Family Recipes @firl

Saved

Ingredients

6 servings

2 tbspolive oil
1small onion, diced
2 clovegarlic, minced
1 headbroccoli, chopped into 1/4 in florets, stems peeled and diced 1/4 in thick
1/2 tspkosher salt
2 tbspwater
1 cupricotta cheese
1/2 cupsour cream or plain greek yogurt
2eggs
3 cupcooked barley, rice, or orzo
1/2 lbcooked ham, diced
1/2 cupbasil, julienned
1 1/2 cupmonterey jack cheese, shredded
1salt and pepper, to taste

Saved

Steps

1

Cook barley (or whatever grain you're using). Chop ham and broccoli.
2

Preheat oven to 350.
3

Heat oil over medium-high heat in a Dutch oven. Reduce heat and saute onion until softened. Add garlic and saute 1 minute more.
4

Add broccoli and salt, and return pot to medium-high heat. Stir fry until broccoli begins to brown. Add water, cover and steam until broccoli is tender. Season with salt and pepper.
5

In small bowl, whisk together ricotta, sour cream, and eggs.
6

Add cooked barley, cooked ham, and basil to the pot. Add ricotta mixture and 1 cup of the cheese.
7

Sprinkle top with remaining cheese.
8

Cover and bake 20 minutes. Uncover and bake an additional 10 minutes until cheese is melted and bubbly.