Ham Potato Broccoli Casserole

Ingredients

• 12 New Potatoes (halved or quartered based on size, or 1-2 potatoes per person)
• 2 Cups Broccoli (chopped)
• 1/3 Cup Butter
• 1 Yellow Onion (medium, minced)
• 1-2 Cups Baby Bella Mushrooms (sliced)
• Salt and Pepper (to taste)
• 1-2 Cups Ham (chopped)
• 8 Ounces Cream Cheese (cut into 1/2-1" pieces)
• 2 Cup Cheddar Cheese (shredded)

Instructions

1. 1

   Butter a 9x13" baking dish or spray with cooking spray and heat the oven to 350 degrees F.

2. 2

   Place the potatoes in a pot of water over medium high heat and cook until par-boiled, about 8-10 minutes, barely fork tender. Drain and set aside. *See notes for skipping.

3. 3

   Meanwhile, steam the broccoli until almost tender and bright green, about 3 minutes. Drain and set aside.

4. 4

   In a sauté pan over medium heat, melt the butter and then add the onions and mushrooms. Cook, stirring occasionally for about 8 minutes or until translucent and the mushrooms are browning and tender. Season with salt and pepper.

5. 5

   Place the cooked potatoes in the pan, sprinkle evenly with salt and pepper and cover with the onions and mushrooms.

6. 6

   Scatter the broccoli and ham over the potatoes and then press the cream cheese chunks all over everything. Sprinkle with more salt and pepper.

7. 7

   Spread the cheddar cheese over the potatoes and spray aluminum foil with nonstick spray and place over the casserole.

8. 8

   Bake for 25-30 minutes, removing the foil the last 5-10 minutes.