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Sarasota's Ham, Mushroom, Broccoli and Cheddar Bake

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“I admit, I'm not a big fan of "canned soup" recipes, but this one I really like. I made this during Hurricane Gabrielle (FL, about 10 years ago) We had lost power, and I was trying to use everything I could from my freezer. Well, some frozen broccoli, mushrooms, onions, and ham; and the milk had to be used, so this was made and actually was cooked on the grill. Now, a few updates with fresh vegetables, herbs, and rather then a pie crust, a Crescent roll topping. It is an easy casserole to put together.”

Ingredients Nutrition


  1. Vegetables -- In a medium sauce pan, add butter and bring to medium heat. Add the garlic, onion, broccoli and mushrooms and cook 3-4 minutes until slightly tender. Add in the roasted red pepper and ham, cook another minute or two and then remove from the heat and transfer to a medium bowl.
  2. Casserole -- Add to the bowl with the vegetables, the parsley, thyme, mushroom and cheddar soup, milk, salt (go easy, soup and ham are both salty) and pepper. Mix lightly to combine.
  3. To a medium size casserole dish, spray with a non-stick spray and add 1/2 of the ham mixture -- top with 1/2 the cheddar and parmesan -- then top with the remaining ham mixture and then the remaining cheddar and parmesan mixture.
  4. Bake -- In a 400 degree oven, bake 15 minutes. Remove from the oven and top with the crescent rolls. Open up the can and lay them out flat. Separate them and place them on top of the casserole the same way as they came out of the can. Just don't overlap the pieces. Use as many of the rolls as possible. You just want to cover the top of the casserole as much as you can. Sprinkle the 1/3 cup parmesan cheese over the top of the crescent rolls and return to the oven and cook another 12-15 minutes until the top is golden brown. Let it set 10 minutes before serving.
  5. Enjoy! Serve with a classic iceberg salad for an easy dinner.

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