By Drove Monday-Tuesday, Des Moines.
Justin called me Thursday. "Mom. I'm thinking of quitting football. I'm getting crushed at practice." I said, "Baby. Do what's right for you." He said, "I don't know what's right." I said, "Take time. Don't make a quick decision." He said, "Okay."
Gayle knit the final inches of the scarf. She bound it off Sunday. Five-foot scarf, blue and cream, uneven stitches, perfect. She gave it to me. I wore it Sunday though it was 62 degrees. Gayle laughed. "Brenda. It is 62 degrees." I said, "I love it, Ma." I wore it an hour.
Sunday: pot roast.
Justin’s call was sitting with me all week, and Gayle’s scarf was still around my neck when I started pulling things out of the fridge Sunday afternoon. Pot roast was the plan, but I had ham left over and broccoli that wasn’t going to last another day, and sometimes a Sunday just tells you what it wants. This Ham and Broccoli Divan is the kind of dish that doesn’t ask anything of you — you layer it, you let it bake, and by the time it’s done the whole house smells like someone is taking care of things.
Ham and Broccoli Divan
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 6
Ingredients
- 4 cups fresh broccoli florets (or one 12 oz bag frozen, thawed and drained)
- 2 cups cooked ham, cubed or sliced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- 1/2 cup dry breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven. Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Layer the base. Spread broccoli florets in an even layer across the bottom of the prepared baking dish. Arrange the ham evenly over the broccoli.
- Make the sauce. In a medium bowl, whisk together the cream of chicken soup, mayonnaise, sour cream, lemon juice, garlic powder, and black pepper until smooth.
- Add cheese. Stir 3/4 cup of the shredded cheddar into the sauce mixture, then pour and spread evenly over the ham and broccoli.
- Top the casserole. In a small bowl, combine breadcrumbs and melted butter; stir to coat. Scatter over the sauce layer, then sprinkle remaining 1/4 cup cheddar on top.
- Bake. Bake uncovered for 28–32 minutes, until the topping is golden and the casserole is bubbling around the edges. Let stand 5 minutes before serving.
Nutrition (per serving)
Calories: 380 | Protein: 22g | Fat: 24g | Carbs: 18g | Fiber: 2g | Sodium: 970mg