Creamy Ham Broccoli And Mushroom Casserole - cooking recipe

Ingredients

3 cups broccoli florets (can use more)
4 tablespoons butter
1 -2 tablespoon minced fresh garlic
1 small onion, finely chopped
1 pinch cayenne pepper (optional or to taste)
1/4 cup flour
2 cups half-and-half cream (or use full-fat milk)
1 cup shredded old cheddar cheese
1/2 cup sour cream
1/2 teaspoon seasoning salt (or to taste or use white salt)
black pepper
2 cups cooked finely diced ham
3/4 cup canned sliced mushrooms, well drained
1 1/2 cups breadcrumbs
2 tablespoons grated parmesan cheese (optional)
2 tablespoons melted butter

Preparation

Set oven to 350 degrees.
Butter a 2 or 3-quart casserole dish.
Cook the broccoli florets in boiling water until just tender; drain very well, then place on paper towels to dry further.
Melt butter in a medium heavy-bottom saucepan over medium heat; add in the onions, garlic and cayenne, saute until tender (about 3-4 minutes).
Add in flour whisking constantly until mixture thickens (about 2 minutes, do not brown the flour, if the mixture is too thick just add in more cream to thin out).
Slowly add in half and half cream or full-fat milk, whisking constantly until the mixture begins to thicken.
Add in cheddar cheese and sour cream; stir until the cheese melts (do not boil).
Season with salt and black pepper to taste.
Add in broccoli florets, ham and mushrooms into the cheese mixture; mix to combine.
Transfer to prepared casserole dish.
In a small bowl mix together the breadcrumbs with Parmesan cheese (if using) and melted butter until combined; sprinkle on top of casserole.
Bake uncovered for about 45 minutes.
Delicious!