Broccoli and Prosciutto Bake

In Casseroles, Easy Meals
by Ann on 05/12

Years ago, when getting together in Stone Harbor, New Jersey for the weekend with my mom and aunt, my aunt brought this meal for an easy, at-the-ready dinner.  We all loved it and, as we ate, she listed the ingredients.

I never did write this recipe down — I just memorized it and proceeded to make it many times over the ensuing years.  It’s perfect with a big, green salad when you have last-minute company or as a quick weeknight meal.  Great for brunch, too.  While I have changed the recipe slightly over time, it is basically the same easy meal we enjoyed that evening in Stone Harbor.

While I don’t often use pre-made ingredients, they can be easy and helpful and better than a drive-thru!  Served alongside your favorite vegetable side and/or a tossed salad, this dish makes a rather wholesome and tasty meal.   See the notes for a few suggestions and feel free to ramp up the veggies, mix up the cheeses or add your favorite herbs!

Broccoli and Prosciutto Bake

This is a terrific quick meal on a busy night. It may be made ahead or frozen and reheats beautifully in the oven. It’s actually one of those meals I think tastes better after the second round in the oven! This is also a perfect make-ahead meal when you want to take dinner to a friend.

  • 2 eggs
  • 1/2 cup milk (I use non-fat; whole or 2% work well, too)
  • 1 (8-ounce) package Original Pillsbury Crescent Rolls
  • 1 (10-ounce) package frozen broccoli spears, thawed with moisture squeezed out (see note)
  • 1/4 pound prosciutto
  • 1/4 pound ham (see note)
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup (2 ounces) shredded mozzarella cheese

  1. Preheat the oven to 375 degrees.
  2. In a small bowl, lightly beat the eggs with the milk and set aside.
  3. Unroll the crescent rolls and line the bottom of an ungreased 9×13 baking dish with them. These will serve as the crust.
  4. Tear the prosciutto and ham into strips or pieces (or purchase it chipped) and spread over the rolls. Do the same with the broccoli. (There is no need to cook the broccoli unless you didn’t have time to thaw it fully. Either way, just make sure to remove the excess water.)
  5. Sprinkle the cheeses evenly over the top. Then drizzle the egg and milk mixture evenly over the top.
  6. Bake for 30-35 minutes or until golden brown.


My favorite trick to remove all the moisture from broccoli and spinach is to literally wring it out in a clean dish towel. Less moisture is often the trick to a better end result when baking with these vegetables.

If I have some spinach in my vegetable drawer, I sometimes wilt that (the last time I used half a 5-ounce bag), squeeze out all the excess moisture and add that along with the broccoli.

While a mixture of prosciutto and ham provides nice flavor in this recipe, using all ham is fine and is a more economical choice. I choose my favorite basic deli ham and, for extra ease, ask for it chipped–if I remember!

This recipe was shared with Recipes for My Boys’ Thursday’s Treasures, Foodie Friends Friday, and Sunflower Supper Club’s Weekend Potluck.