After The Holidays Leftover Ham Casserole Food

CHEESY LEFTOVER HAM CASSEROLE

Steps:

• Cook rice according to package directions.
• Preheat oven to 350.
• Pull or dice ham into small pieces.
• Place rice in a 13x9" baking dish and top with ham and stir to combine. Use as much or as little ham as you would like. I used almost 2 cups because I had a lot leftover from Christmas dinner.
• In a large bowl, mix broccoli cheddar soup, milk and sour cream. Start with 3/4 c milk and add more if you would like it a little runnier. I prefer my soup base a little thicker.
• Stir 1/2 c french fried onions, peas and 1/2 c cheddar cheese into the soup mixture.
• When combined, pour the soup mixture over the rice/ham mixture and stir well, but gently, to combine.
• Sprinkle 1/2 c cheddar cheese over the rice/soup mixture.
• Top this with 1/4 c (or more) french fried onions.
• In a plastic bag, crush croutons. It took about 1/4 bag of croutons to get 1/4 cup of crushed croutons (and I used the cheesy garlic flavor).
• Sprinkle crushed croutons over top of all.
• Bake, uncovered, for 20-30 minutes or until the edges start to get bubbly and it is heated through.

HOLIDAY HAM LEFTOVER CASSEROLE

Steps:

• Peel potatoes & slice very thinly.
• Pat dry with paper towels & set aside.
• Melt butter in a small heavy saucepan.
• Remove from heat & whisk in flour.
• Gradually whisk in milk & seasonings, return to heat and stir constantly until thickened, about 10 minutes.
• Remove from heat and add the wine.
• Set aside.
• Assemble in layers in the bottom of a lightly greased ovenproof casserole dish- 1/2 of the ham, 1/2 of the potatoes, 1/2 the onions, 1/2 the sauce and 1/2 the cheese.
• Repeat the layers.
• Cover & bake in a preheated 350°F oven for an hour.
• Remove cover & continue baking for another 15 minutes.

AFTER-THE-HOLIDAYS LEFTOVER HAM CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil. Add cauliflower, carrots, and celery and cook until tender-crisp, about 7 minutes. Drain and set vegetables aside. Return pot to the stove.
• Melt butter in the pot over medium heat. Add onion and garlic and cook until onions are softened, about 4 minutes. Stir in flour, mustard, and black pepper. Cook and stir for 1 minute.
• Gradually stir chicken stock into the pot; bring to a boil. Reduce heat and simmer until thickened, about 2 minutes, stirring frequently. Stir in milk. Add ham, cauliflower, carrots, and celery. Spoon mixture into a shallow 10-cup casserole dish.
• Combine cracker crumbs, Edam cheese, almonds, and Parmesan cheese. Sprinkle over casserole.
• Bake, uncovered, in the preheated oven for 30 to 40 minutes.

LEFTOVER HAM CASSEROLE

Steps:

• In a sauce pan combine milk, soup and the cubed cheese.
• Stir until cheese is melted and thickens a bit.
• Then fold in the vegetables and the ham.
• Stir a minute or two for the veggies to soften up.
• Then fold in the cooked noodles.
• Next transfer to a put into a 2 quart ovenproof dish.
• Cover the mixture with stuffing mix to cover the whole dish.
• Drizzle the melted butter over the stuffing.
• Bake at 350°F for 20 to 30 minutes.

LEFTOVER HAM CASSEROLE

Steps:

• * All of these ingredients can be altered to fit your preferences.
• Cook pasta and set aside, while its cooking --.
• Cube your ham.
• Cut the mushrooms and zucchini into quarters.
• Dice onions.
• Saute the onions, zucchini and mushrooms in the olive oil and butter.
• In a large casserole dish combine the ham, pasta and vegetable.
• Add a handful of Montery jack cheese and mix thoroughly.
• Sprinkle top with breadcrumbs.
• Bake in 350°F oven for 20-30 minutes.
• Enjoy!

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

AFTER THE HOLIDAYS CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium heat. Coat the hot pan with olive oil; add chicken and cook until browned on all sides, 5 to 7 minutes. Season with paprika, salt, and pepper. Add onion and garlic; cook until softened, about 5 minutes. Add ham and cook for 2 more minutes.
• Mix condensed soups, sour cream, 1/2 cup Swiss cheese, and chicken broth together in a separate bowl. Add to the chicken mixture and stir until well combined. Transfer to a large casserole dish and top with remaining Swiss cheese.
• Cook in the preheated oven until casserole is cooked through and cheese is melted, 20 to 25 minutes.

AFTER THE HOLIDAYS HAM BONE SOUP

Steps:

• Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.