2 large potatoes
3-4 broccoli stems, chopped (you could use the florets too, I only had stems leftover)
1 small onion, chopped
10 3/4 oz. can broccoli cheese soup
1/2 C. milk
3 T. butter, melted
3 C. cubed ham
1 C. shredded sharp cheddar cheese
1/2 tsp. each salt and pepper
1/2 tsp. garlic powder
Wash the potatoes (I left the skins on, you can peel them if you prefer), Slice and cut the potatoes into bite size pieces. Place the potatoes in a pot along with the chopped broccoli stems and cover with water. Bring to a boil and cook until just fork tender (like you would for potato salad). Drain and set aside. In a large bowl add the soup, milk, butter and seasoning. Combine well, add the potato mixture, onion, ham and cheese. Stir well, pour into a lightly greased casserole dish and bake at 350 degrees for 25-30 minutes. Should be bubbling around the edges. Remove and let sit for 5 minutes before serving