Ham, Potato & Broccoli Casserole - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

404 grams/14.2 oz

Ingredients

	Metric	Imperial
Toupie Ham, smoked, diced	1.5 kg	3.3 lbs
Broccoli Florets, frozen	1.4 kg	3.1 lbs
Onions, white, diced	680 g	1 lb 10 oz
Green Peppers, fresh, diced	460 g	1 lb
Potato Diced, frozen,	1.250 kg	2.75 lbs
Mushroom, fresh, sliced	700 g	1 lb 9 oz
Celery, fresh, diced	750 ml	3 cups
Cream of Mushroom Soup, Reduced Sodium, Condensed	950 ml	33 oz
Sour Cream	700 ml	2 2/3 cups
Cream Cheese	350 g	12 oz
Worcestershire Sauce	60 ml	1/4 cup
Hot Sauce	30 ml	2 Tbsp
Cheddar Cheese, grated	500 g	17.5 oz
Soda Crackers, crushed	42 each	42 each

Dice smoked toupie ham into 2 cm x 1 cm cubes. Hold under refrigeration at 40'F/4'C.
Steam broccoli florets in slotted insert pan and cook for 5 minutes or until al dente. Preheat convection oven to 325'F/165'C.
Dice onion and green pepper. Spray a skillet with cooking spray and heat to medium. Cook and stir onion and green pepper until onions are translucent, 5 to 7 minutes. Set aside.
Spray a 2" deep full size insert pan with cooking spray.
Combine cooked onion/pepper mixture, frozen diced potatoes, broccoli, diced ham, sliced mushrooms and diced celery in the prepared baking dish. Stir to distribute the vegetables and ham.
In a skillet, heat together cream of mushroom soup, sour cream, cream cheese, worcestershire and hot sauce; mix until combined and smooth. Stir soup mixture into vegetable and ham mixture until combined. Mix in the shredded cheddar cheese.
Bake in preheated oven until vegetables are tender and sauce is bubbling, about 40 minutes.
Sprinkle with crushed crackers crumbs and return to oven until topping is lightly browned about 5 minutes. Ensure internal temperature reaches 145'F/63'C for at least 15 seconds.

Serve with glazed baby carrots and a wholegrain roll (sides not included in the nutritional information)