Best 10 Broccoli Ham Stroganoff Recipes

HAM STROGANOFF

Steps:

• Saute onion butter and ham until onions are clear.
• Add mushrooms and flour.
• Add mushroom soup and sour cream.
• Hheat thru but do not boil.
• Cook noodles as directed drain but do not rinse; add to sauce.
• Let set for about 10 minutes with cover on before serving.

BROCCOLI HAM STROGANOFF

Steps:

• Place broccoli and water in a 1 quart microwave-safe bowl.
• Cover and microwave on high for 3 to 5 minutes, or until the broccoli is tender, stirring once.
• Drain; set aside and keep warm.
• In another microwave-safe bowl, heat butter, uncovered on high for 20 seconds, or until melted.
• Add onion, cover and microwave on high for 2 minutes, or until tender.
• Stir in flour until blended.
• Gradually, stir in broth; mix well.
• Microwave, uncovered, on high for 4 to 6 minutes, or until thickened and bubbly, stirring once.
• Add the ham, sour cream, mushrooms and reserved broccoli; mix well.
• Cook, uncovered,on high for 3 to 5 minutes, or until heated through, stirring once.
• Serve on noodles.

BROCCOLI HAM RING

Steps:

• Unroll crescent roll dough and place triangles on a 12-in. pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together. , In a large bowl, combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown.

EASY HAM STROGANOFF

Steps:

• Melt the 1/4 cup of margarine or butter and sauté onion, garlic and mushrooms until onion is tender (about 5 minutes).
• Add ham and blend in flour, tomato sauce, Burgundy wine and beef bouillon; simmer for 10 minutes, stirring occasionally. Remove from heat and stir in sour cream.
• In greased 2-quart casserole layer 1/3 of the noodles and top with 1/3 of the ham mixture.
• Repeat twice more, ending with ham mixture on top.
• Sprinkle with parmesan cheese and bake at 350°F for 30 minutes.

STROGANOFF-STYLE BEEF WITH BROCCOLI

Steps:

• 1.In a small bowl, stir together sour cream and dillweed; set aside.
• 2.In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
• 3.Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.
• 4.Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.
• 5.*Tip: Partially freeze beef for easier slicing.

BROCCOLI HAM BAKE

Steps:

• Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. , Drain the broccoli. Add broccoli, ham and 1 cup stuffing mix to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining stuffing mix. Sprinkle around edge of casserole. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

HAM AND BROCCOLI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
• Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
• Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
• Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

QUICK AND EASY HAMBURGER STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• Melt butter in a large skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add ground beef to skillet in small chunks; cook and stir to break the beef into smaller pieces as it cooks until no longer pink, 5 to 7 minutes.
• Sprinkle flour over the beef mixture, stir, and cook for 1 minute. Stir mushrooms and garlic salt into the beef mixture. Pour mushroom soup and chicken soup over beef, stir, and cook until hot, about 5 minutes; add sour cream, stir until smooth, and cook until again hot, 2 to 3 minutes more. Pour beef mixture over the cooked egg noodles.

SLOW-COOKED HAM 'N' BROCCOLI

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on high for 2-3 hours or until the rice is tender. Let stand for 10 minutes before serving. Sprinkle with paprika.

HAMBURGER STROGANOFF

Steps:

• Heat a skillet over medium-high heat. Add beef, mushrooms, onion, and garlic. Saute until beef is browned and crumbly, 6 to 8 minutes. Add flour; cook and stir until combined, about 2 minutes. Add broth, cream of mushroom soup, Worcestershire sauce, pepper, and salt. Bring to a boil; reduce heat. Simmer, stirring occasionally, until flavors blend, about 15 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Combine sour cream and horseradish in a bowl; add to the beef mixture. Stir. Cook until hot, about 5 minutes. Serve over hot cooked egg noodles.