Ham and Cornbread Casserole

This is a recipe that is recognizable to many since I believe it was first introduced by the Jiffy Muffin maker many years ago. I first tried this recipe at a cooking class that introduced new recipes as well as classic and easy recipes from the past. This cornbread casserole has been a hit at many of the potluck dinners I have attended. I always bring at least a dozen copies to every event. I rarely walk out with even 1 copy left.

Easy and great to make ahead to heat and serve. Can also share the oven with the turkey if you prefer to serve hot and fresh.

Ingredients:

• 2 or 3 cups of leftover ham, chopped
• 2-3 leftover cornbread for topping the casserole - unsweeted
• 8 oz. sour cream
• 1 can cream of mushroom soup- undiluted
• 1 package (2 c.) grated cheddar and mozzarella cheese
• 2 eggs
• 1 1/2 sticks butter
• 1 frozen three cheese broccoli in cook-in-bag

Instruction:

• Spray Pyrex casserole with oil.

• (My suggestion: Mix soup, sour cream, eggs in bowl, and fold in ham and cheese and broccoli prior to placing in greased casserole.)

• Place ham, soup, and sour cream in bottom of greased casserole.

• Whisk the two eggs and add to the ham mixture and blend well. Following manufacturers directions poke wholes in bag and cook broccoli in bag for 5 minutes in microwave. Add this to the ham mixture and blend it in well.

• Top this with the 2 cups (or an entire bag) of finely shredded cheese. Do NOT mix this in with the ham mixture! It's a cheese layer.

• In another bowl, crumble up the leftover cornbread and add the butter.

• Cook in the microwave until the butter is melted. Blend the butter into the cornbread until it is moist.

• Spread the cornbread/butter over the cheese.

• Bake in the oven at 350°F for about an hour or until the top is brown.

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