Ham and Veggie Skillet Casserole
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Ham and Veggie Skillet Casserole
Category
Meat and Poultry
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
- 5 tablespoons Fustini's Herbs de Provence olive oil, divided
- 1 medium broccoli crown, cut into florets
- 1/2 large cauliflower head, cut into florets
- 3 tablespoons Fustini's Parmesan Spice blend, divided
- 2 tablespoons flour
- 1 1/2 cups 2% milk
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 1/2 cups fully cooked ham, cut into 1" cubes
- fresh ground pepper to taste
- 1/2 cup Panko crumbs
- fresh parsley, chopped for garnish
Ingredients
Directions
- In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Add broccoli and cauliflower. Season with 2 tablespoons of Pamesan Spice blend. Continue cooking 5-7 minutes until vegetables soften slightly and start to char. Remove from pan and reserve.
- Reduce heat to medium. In the same pan add 2 more tablespoons of olive oil. Whisk in flour until smooth, slowly whisk in milk. Bring to a boil, stirring constantly, cooking and stirring consistently until thickened, 1-3 minutes.
- Remove from heat and stir in 3/4 cup cheddar and the Parmesan cheese until blended. Add in ham, cooked vegetables and pepper to taste. Top with remaining cheddar cheese. In a small bowl combine the remaining 1 tablespoon of olive oil, panko, and the remaining Parmesan seasoning. Sprinkle on top of casserole. Bake uncovered until heated through, 10-15 minutes. Garnish with parsley and parmesan before serving.
Recipe Note
This recipe comes together easily for a quick weeknight dinner. Add in your favorite, or use leftover grilled veggies. Adapted from tasteofhome.com