Originally I was going to make these into pot pies, but I made so much filling that I didn’t have enough ramekins to use it all, so, voila! a casserole. If you can’t make some ham stock, I had a ham bone, then veggie or chicken stock will work just as well.
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Butter
- 1 whole Onion, Medium Sized Diced Fine
- 3 cups Ham, Cubed
- 3 whole Carrots, Diced
- 2 stalks Celery, Diced
- 1 chipotle pepper, minced
- 3 cloves garlic, minced
- 1 tsp. cayenne pepper
- 1 tsp. smoked paprika
- 1 teaspoon Rosemary
- 1 teaspoon Thyme
- 2/3 cup All-Purpose Flour
- 2 cups ham stock
- 1 cup heavy cream
- 2 cups Cheddar Cheese, Grated
- 2 cups Broccoli Florets, Bite Size
- 1 package refrigerated rolls, I used Pillsbury grand’s
- Salt If Needed To Taste
Preheat oven to 375°.
Heat olive and butter in a large saucepan over medium high heat. Add the onions and cook until they start to caramelize, about 20 minutes.
Add garlic, cayenne, smoked paprika, rosemary, and thyme, cooking another minute.
Add ham, carrots, celery, and chipotle pepper, cooking until softened, another 10 minutes.
Sprinkle flour over the mix, stir to combine, then add the ham stock and stir some more.
Let cook about 10 minutes, lower the heat to about medium, and slowly add the cream, stirring.
Lastly, add the cheese and broccoli and cook until broccoli is softened and cheese is melted.
Prepare a 9×13 baking dish by spraying with cooking spray. Add the ham mix to the pan, spreading it out.
Since I used the grands biscuits, I actually halved them and topped the ham mix with the halves. If you don’t have the big ones, just layer the biscuits on top.
Bake in oven until biscuits are a nice golden brown.