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Ham and Broccoli Bake with Parmesan Streusel
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 2 c. | chopped fully cooked ham |
| 2 c. | fresh broccoli florets |
| 3 c. | frozen O'Brien potatoes, thawed |
| 2 c. | shredded cheddar, (use low-fat) |
| 8 | eggs, (leave out part of the yolks) |
| 1 c. | milk, (use fat-free) |
| 1 8 oz. container sour cream (use lite or fat-free) | |
| 1 t. | salt |
| 1/4 t. | pepper |
| 3/4 c. | flour |
| 1/4 c. | grated parmesan cheese |
| 1/4 c. | butter or margarine, softened |
| 2 T. | chopped fresh parsley |
Preheat oven to 350ยบ. In ungreased 13x9" baking dish, mix ham, broccoli, potatoes and cheddar. In a large bowl, beat eggs, milk, sour cream, salt and pepper with a wire whisk. Pour mixture over ham mixture. Bake uncovered 45-50 minutes or until center is almost set. (If desired, may cover and refrigerate at this point up to 8 hours or overnight) Meanwhile, in a small bowl, stir remaining ingredients with fork until crumbly. Sprinkle crumb mixture on ungreased cookie sheet, and bake on lower rack of oven for last 20 minutes of casserole bake time, stirring once. Sprinkle over casserole before serving.
I also just sprinkled the crumb mixture over the top for the last 10-15 minutes of baking time and it worked fine!
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