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This crescent roll ham and broccoli casserole comes together in just minutes for an easy weeknight dinner! Use store-bought ham or holiday leftovers — whatever is most convenient.

Overhead shot of a white pan of broccoli cheese ham casserole with crescent rolls.
Table of Contents
  1. Why You’ll Love this Leftover Ham and Broccoli Casserole
  2. Ingredients
  3. How to Make a Ham Casserole
  4. Serving Suggestions
  5. Preparation and Storage Tips
  6. Recipe Variations
  7. Tips for the Best Ham Casserole Recipe
  8. Crescent Roll Ham and Broccoli Casserole Recipe

If you love easy crescent roll recipes as much as we do, be sure to try this 5-ingredient crescent roll chicken casserole, these chicken crescent rolls, ham and cheese crescent rolls, a pan of kid-friendly crescent roll sloppy joe casserole, and this party-friendly stromboli crescent braid, too!

Why You’ll Love this Leftover Ham and Broccoli Casserole

  • You only need a handful of affordable ingredients to make this budget-friendly dinner.
  • It’s kid-friendly, thanks to the buttery crescent roll crust and the creamy ham and cheese filling.
  • You can adapt the ingredients to suit your preferences. For instance, swap out the carrots and use sauteed diced onion or frozen peas instead. Almost any cheese will work as well, so try Swiss cheese, Gouda cheese, Pepper Jack, mozzarella, or Gruyere cheese in lieu of the cheddar.
Overhead image of two plates of ham and broccoli casserole with crescent rolls.

Ingredients

This is just a quick overview of the ingredients that you’ll need for a broccoli ham casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Crescent roll dough: if you can find it, use a Pillsbury crescent dough sheet, which doesn’t have the perforations that you’ll find in a regular can of Pillsbury crescent rolls. If you can’t find the sheet of dough, just use the regular crescent rolls and pinch together the seams.
  • Ham: use leftover holiday ham if you have it, or buy a ham steak or diced ham in the meat department at the grocery store.
  • Broccoli: either frozen broccoli florets or fresh broccoli florets will work. Just make sure to steam them in the microwave or parboil them so that they’re tender before adding them to the casserole. You don’t want the veggies to release too much liquid once they’re on the crescent dough crust.
  • Carrot: grated carrot adds a hint of sweet flavor and bright color.
  • Alfredo sauce: I use store-bought sauce for a shortcut, but you can certainly make your favorite homemade Alfredo to use here if you prefer.
  • Dried thyme, dried parsley flakes, dried rosemary, onion powder, and garlic powder: pantry staples that add great flavor to the casserole filling.
  • Grated cheese: just about any cheese will work, but we like the flavor of sharp cheddar cheese or Colby Jack cheese with the ham and broccoli.
Stirring together ham and broccoli filling with Alfredo sauce.

How to Make a Ham Casserole

This recipe is adapted from our favorite crescent roll ground beef casserole, which I received from a blog reader many years ago. It continues to be a hit for weeknight meals! I’ve included detailed directions for this ham and broccoli version in the recipe card below, but here’s the quick overview:

  • Unroll the crescent dough and press it into a 13 x 9-inch or 11 x 7-inch casserole dish.
  • Bake the crescent roll crust  in a 350°F oven for 7 minutes.
  • Stir together the ham and broccoli filling.
  • Spoon the ham mixture over the crust.
  • Sprinkle cheese on top.
  • Bake for about 20-25 more minutes, until the crust is golden brown and the cheese is melted on top.
Close overhead image of crescent roll ham and broccoli casserole.

Serving Suggestions

Pair the leftover ham casserole with any of these sides:

Horizontal side shot of a plate of ham and broccoli casserole.

Preparation and Storage Tips

  • Store the leftover crescent roll bake in an airtight container in the refrigerator for 3-4 days. The bottom of the crust will get soggy as it sits, so this meal is best enjoyed immediately.
  • To extend the life of your leftovers, freeze the casserole in an airtight container for up to 3 months.
  • To reheat the casserole, cover the dish with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also reheat individual squares in the microwave for about 30 seconds.
Square overhead shot of a dish of leftover ham and broccoli casserole on a wooden table.

Recipe Variations

  • Instead of ham, use crispy cooked bacon, rotisserie chicken, or leftover turkey.
  • Add other herbs and spices that you enjoy, such as dried basil, oregano, chives, and paprika.
  • Almost any cheese will work, so try Swiss cheese, Gouda cheese, Pepper Jack, mozzarella, Monterey Jack cheese, or Gruyere cheese in lieu of the cheddar.
Side shot of a plate of ham and broccoli casserole on a wooden table.

Tips for the Best Ham Casserole Recipe

  • Steam the broccoli (in the microwave or on the stovetop) or parboil it before adding it to the filling. Drain it well and pat it very dry. This will prevent the broccoli from releasing too much liquid in the casserole, and will therefore prevent a soggy crust.
  • If you don’t have any leftover ham available, you can purchase a ham steak or diced ham from the grocery store to use in this recipe.
  • Look for a Pillsbury Crescent Dough “Sheet”, which is just like the crescent rolls, but without the perforations. That way you can just unroll the tube of dough and press it into the pan.
  • If using crescent roll dough instead of the crescent dough sheet, make sure to press and seal together the perforations before using the dough as a crust.
  • Use just enough Alfredo sauce to moisten and flavor the meat. You don’t want the filling too “wet,” or it can make the crust soggy.
  • Do not season with any salt until you have a chance to taste the dish. The ham adds a lot of salt on its own, so you might not need any more.
  • Garnish the crescent roll casserole with fresh herbs (such as parsley or thyme), or add crushed red pepper flakes for a little bit of heat.
Close overhead shot of a blue and white plate with a slice of broccoli ham casserole.

More Ham and Broccoli Recipes to Try

Square overhead shot of a dish of leftover ham and broccoli casserole on a wooden table.

Crescent Roll Ham and Broccoli Casserole

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings 6 people
Calories 288 kcal
This easy ham and broccoli casserole comes together in just minutes for a quick weeknight dinner!

Ingredients
  

  • 1 (8 ounce) can Pillsbury crescent roll dough (I like to use the Crescent Dough Sheets, which don’t have any perforations)
  • 1 cup diced ham
  • 1 cup broccoli florets (fresh or frozen), cooked or steamed until tender and patted dry
  • 1 small carrot, peeled, grated, and patted dry
  • cup Alfredo sauce
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried parsley flakes
  • teaspoon dried rosemary
  • teaspoon garlic powder
  • teaspoon onion powder
  • 1 cup grated cheddar cheese or Colby Jack cheese
  • Optional garnish: chopped fresh parsley or other herbs

Instructions

  • Preheat oven to 350°F (180°C). Spray an 11 x 7-inch baking dish with cooking spray. You can also use a 9 x 13-inch dish — it will just yield a slightly thinner crust and chicken layer.
  • Unroll crescent roll dough and press into the bottom of the prepared dish to form a crust. Tuck the ends of the dough under as needed to fit the pan. Bake for 7 minutes.
    Crescent dough sheet in a baking dish.
  • Meanwhile, in a medium bowl, stir together Alfredo sauce, thyme, parsley, rosemary, garlic powder, and onion powder. Add the ham, carrot, and broccoli; toss gently to combine. Remove the crust from the oven. Spread ham mixture in an even layer over the crescent roll dough. Sprinkle shredded cheese on top.
    Stirring together ham and broccoli filling with Alfredo sauce.
  • Bake for 18-23 more minutes, or until the crust is a deep golden brown and cooked through. Cut into squares, garnish, and serve.
    Close overhead shot of a blue and white plate with a slice of broccoli ham casserole.

Notes

  • Steam the broccoli (in the microwave or on the stovetop) or parboil it before adding it to the filling. Drain it well and pat it very dry. This will prevent the broccoli from releasing too much liquid in the casserole, and will therefore prevent a soggy crust.
  • If you don’t have any leftover ham available, you can purchase a ham steak or diced ham from the grocery store to use in this recipe.
  • Look for a Pillsbury Crescent Dough “Sheet”, which is just like the crescent rolls, but without the perforations. That way you can just unroll the tube of dough and press it into the pan.
  • If using crescent roll dough instead of the crescent dough sheet, make sure to press and seal together the perforations before using the dough as a crust.
  • Use just enough Alfredo sauce to moisten and flavor the meat. You don’t want the filling too “wet,” or it can make the crust soggy.
  • Do not season with any salt until you have a chance to taste the dish. The ham adds a lot of salt on its own, so you might not need any more.
  • Garnish the crescent roll casserole with fresh herbs (such as parsley or thyme), or add crushed red pepper flakes for a little bit of heat.

Nutrition

Serving: 1/6 of the casseroleCalories: 288kcalCarbohydrates: 19gProtein: 11gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 864mgPotassium: 91mgFiber: 1gSugar: 5gVitamin A: 1677IUVitamin C: 14mgCalcium: 144mgIron: 1mg
Keyword: broccoli ham casserole, easy ham and broccoli casserole, ham and broccoli casserole, leftover ham and broccoli casserole
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. I just have to say… a giant “wow” to your beautiful blue-and-white plate!

    I have been collecting that pattern (“Blue Denmark” by Furnivals) for years. I use it for historical tea parties (Regency through the 1860’s). But maybe I should also start using it for everyday fun, too!

    You may already know all about the pattern, but if not, here’s a good link: https://www.potteryhistories.com/page55.html.

    PS: I can’t wait to make this recipe. It looks great!