Ham & Corn Casserole

This ham and corn casserole is the kind of practical weeknight bake that uses up leftover holiday ham without anyone complaining. Built on a slimmed-down white sauce (reduced-calorie margarine, skim milk, and just enough flour to thicken), it’s diabetic-friendly without tasting like diet food.

The sauce is what holds the dish together. Melt the margarine, blend the flour in slowly to avoid lumps, then whisk in cold milk off the heat before returning to low heat. Stir steadily until it boils and thickens. Dry mustard and Worcestershire sauce do the seasoning lift here, adding tang and umami that diet sauces usually lack.

Layered with diced bell pepper, onion, and cubed lean ham, then topped with breadcrumbs and a low-fat shredded cheese, the casserole bakes to bubbly golden in 25 minutes. The breadcrumb topping is what gives every spoonful a crisp contrast against the creamy filling underneath.

Kitchen Tips

• Whisk the flour into the melted margarine off heat to avoid scorching the roux.
• Add the milk all at once while whisking. Slow additions cause lumps; one quick pour stays smooth.
• Drain the canned corn thoroughly. Excess liquid waters down the sauce and dilutes flavor.
• Use cold ham straight from the fridge so the cubes hold their shape during baking.

Variations

• Stir in a half cup of chopped broccoli florets for extra vegetables and color.
• Swap ham for cooked turkey or rotisserie chicken to use up other leftovers.
• Top with crushed crackers or panko instead of bread crumbs for a crispier crust.