It is best to use homemade cornbread mix for a less sweet taste for this recipe.

INGREDIENTS

2 or possibly 3 c. of leftover ham, minced
2-3 leftover cornbread for topping the casserole
1 small carton lowfat sour cream
1 can (do not dilute) cream of mushroom soup
1 package (2 c.) grated cheddar and mozzarella cheese
2 large eggs
1 1/2 sticks butter
1 package frzn broccoli in a bag with the three types of cheese

DIRECTIONS

• Place ham, soup and lowfat sour cream into an oil sprayed Pyrex dish.
• Whisk two large eggs and add this into the ham mixture. Combine thoroughly.
• Microwave broccoli while in bag for about 5 minutes. Create holes into the bag before adding into the ham mixture. Combine well. Add 2 cups of finely shredded cheese on top of dish.
• Crumble the leftover cornbread and mix it with butter into a separate bowl. Microwave until butter has melted. Add this to cornbread and combine until moist. Top this over the cheese.
• Bake at 350°F for about 60 minutes.