16ouncescooked noodleslike rotini, cavatappi, egg noodles or penne
¼cupgrated Parmesan cheese
Preheat the oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray. In a small bowl, combine the Panko, melted butter, Parmesan cheese and dried parsley and set aside.
Cook the pasta for a minute less than directed, adding the broccoli to the pot during the last 2 minutes. Drain and set aside.
Melt butter in a large, deep pan over medium heat. Whisk in flour and cook, whisking often, for several minutes or until golden. Whisk in garlic powder, onion powder, dry mustard, salt and pepper, then stir in milk. Bring to a gentle boil and simmer for 5 minutes or until the mixture is thickened. Stir in cream cheese until melted, then remove from heat.
Stir in 3 cups of cheddar cheese, a little at a time, stirring constantly until completely melted. Stir in sour cream.
Add ham and pasta to the cheese sauce and stir gently to combine. Sprinkle breadcrumb mixture over the casserole.
Bake uncovered for 25-30 minutes or until the top is golden and the sauce is bubbly.
Storage: Let the casserole cool completely before storing. Cover tightly and refrigerate for up to 3-4 days. Reheat in the microwave at 50 percent power; add a splash of milk to reconstitute the sauce.
Freezing: Assemble casserole with the breadcrumb topping. Cover tightly and freeze for up to 3 months. Be sure to use a freezer safe or disposable aluminum container. Thaw completely, add the breadcrumb topping, and bake as directed.
You can prep this casserole up to 24 hours in advance. Follow the steps up to pouring it into a baking dish. Cover tightly with foil and refrigerate for up to 24 hours. Remove from the fridge, uncover, and let sit on the counter while the oven preheats. Bake as directed.