LEFTOVER HAM AND CORNBREAD CASSEROLE Printed from COOKS.COM 2 or 3 cups of leftover ham, chopped 2-3 leftover cornbread for topping the casserole 1 small carton sour cream 1 can (don't dilute) cream of mushroom soup 1 package (2 c.) grated cheddar and mozzarella cheese 2 eggs 1 1/2 sticks butter 1 package frozen broccoli in a bag with the three types of cheese Note: Don't use sweet cornbread mix - use homemade or some kind that is not sweet. Grease Pyrex dish with spray oil. Put ham, soup, and sour cream in the dish (just mix it all in the Pyrex dish). Whisk the two eggs and add to the ham mixture and blend well. Cook broccoli in bag for 5 minutes in microwave. Poke a few holes in the bag first. 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. It is so good if it's a bit crispy on top!
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