Broccoli and ham this week

When I ran across this recipe I was reminded of having it for the first time at a pool party in Houston. It sure is a good snack to bring to potlucks. Everyone loved it. And best of all it’s super simple.

Cheesy Broccoli Cornbread

1 cup cottage cheese

4 large eggs 3/4 cup butter, melted

3/4 cup butter, melted

1 medium onion, finely chopped

Pinch of cayenne pepper

2 (8.5-ounce) packages corn bread mix

1 (12-ounce) package frozen chopped broccoli, thawed

1-1/2 cups shredded sharp cheddar

Preheat oven to 375 degrees and grease a 9X13- inch baking pan.

Whisk cottage cheese and eggs in a large bowl until blended well.

Whisk in butter. Stir in onion and cayenne. Stir in cornbread mix, broccoli and 1 cup cheddar.

Pour batter into prepared pan. Sprinkle remaining cheese on top.

Bake 35 to 40 minutes.

—kwc—

What are y’all having for Easter? We normally do a ham on that holiday with lots of veggie sides. And no matter how many people show up for Easter there is always leftover ham, so here’s a recipe for using up the leftovers.

Here’s a breakfast casserole that is easy and also easy to make substitutions. For instance I would add sautéed onions. You could change up the cheese to whatever kind you like.

Best Ham and Cheese

Breakfast Casserole

10 large eggs

1 1/2 cups milk

2 tsp. Dijon mustard

2 tsp. fresh thyme leaves, plus more for garnish

1 tsp. garlic powder

Kosher salt

Freshly ground black pepper

4 cups cubed French bread or baguette

1/2 lb. ham, chopped

1/2 cup shredded white cheddar

Preheat oven to 350 degrees. In a large bowl, whisk together eggs, milk, mustard, thyme, and garlic powder and season generously with salt and pepper.

Butter a 9"-x-13" baking dish. Add bread and top with ham and cheddar. Pour over egg mixture.

Bake until eggs are cooked through and ham is golden, 45 to 55 minutes. (To make ahead, cover baking dish with aluminum foil and refrigerate at least 4 hours and up to overnight, then bake as directed.) Garnish with more thyme before serving.

—kwc—

And how about a fancy grilled cheese?

Antipasto Grilled Cheese

4 tbsp. butter, softened, divided

8 slices sourdough bread

1 tsp. dried oregano

1 tsp. garlic powder

1/4 lb. sliced ham

2 cup shredded mozzarella

1/2 cup chopped artichoke hearts

1/2 cup sliced pitted black olives

1/2 cup pepperoni

1/2 cup sliced pepperoncini

Spread butter onto one side of a slice of bread and sprinkle with a small pinch each of oregano and garlic powder. Place bread buttered side down on a clean working surface, then top with about a 1/4 each of ham, mozzarella, artichokes, olives, pepperoni, and pepperoncini.

Spread butter onto a second slice of bread and sprinkle with oregano and garlic powder. Place bread buttered side up on top of sandwich. Repeat to make 4 sandwiches.

Heat a large skillet over medium heat. Brown sandwiches on one side about four minutes before browning on the other side.