C Hudsons Ham Potato Casserole Food

HAM & POTATO CASSEROLE

Steps:

• In a large saucepan melt butter over medium heat. Stir in flour, salt and pepper until smooth.
• Cook and stir for 1-2 minutes. Remove from heat and stir in sour cream and cheeses.
• Cook and stir over low heat just until cheese is melted. (It will be thick).
• Remove from heat and stir in eggs, potatoes, ham and onion.
• Put in greased 2-quart casserole dish. Bake uncovered 350 degrees, for 30-35 minutes, until bubbly and edges are golden brown.

HAM AND POTATO CASSEROLE

Steps:

• 1. Cook the potatoes in the skins until done (do not overcook). Allow to cool. Slice into thin slices. Set aside.
• 2. Saute the onion in butter until tender. Add the grated cheese, stir until blended. Remove from heat, then add the salt, pepper and sour cream, mixing well.
• 3. Grease a 13" x 9" pan, add cubed ham and sliced potatoes. Pour sour cream mixture this, then stir with a spoon in order to thoroughly cover the ham and potatoes with the sour cream mixture. Bake, uncovered at 350 degrees for 30 - 40 minutes.

HAM AND POTATO CASSEROLE

Steps:

• 1. GREASE PAN WITH PAM OR MARGARINE.LAYER HAM AND POTATOES IN A SHALLOW 1-1/2 QUART BAKING DISH.
• 2. MELT MARGERINE IN SAUCEPAN ADD ONION COOK UNTIL GOLDEN.BLEND IN FLOUR AND MILK GRADUALLY STIRRING UNTIL THINK, SEASON WITH SALT & PEPPER.
• 3. POUR OVER HAM AND POTATOES. SPRINKLE WITH CHEESE AND BREAD CRUMBS. DOT WITH REMAINING MARGARINE BAKE AT 400* FOR 20 MIN.

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.

CHEESY HAM AND POTATO CASSEROLE

Steps:

• Place all ingredients into a large mixing bowl, mix well.
• Spread in a 9x13 baking pan.
• Bake at 375 for 40-60 minutes. Start checking at 40 minutes.
• Sprinkle with 1/2 cup shredded cheese during last 5 minutes. (optional)
• Let cool for 5 minutes before serving.

CREAMY HAM, PEA, & POTATO CASSEROLE

Steps:

• In a large skillet, over medium heat, melt 1/4 cup of butter. Using a whisk, add 1/2 cup of flour and whisk briskly to create a thick paste.
• Slowly add in 2 1/2 cups of milk, whisking continually, until thick and creamy. If sauce is too thick add in more milk until the creamy consistency of gravy.
• Add in 1/2 tsp. of salt and 1/2 tsp, coarse black pepper.
• Spray a deep, 4 quart, baking dish, with cooking spray.
• Place 1/3 of the sliced, drained potatoes in the bottom of the baking dish. Place 1/2 the ham slices or 1 1/2 cups of diced ham on top of the potatoes. Sprinkle half the can of drained peas over the ham.
• Pour 1/3 of the white cream sauce over the top of the layers.
• Repeat the layers again. 1/3 of sliced potatoes, other half of the ham, other half of the can of peas. 1/3 of the cream sauce.
• Top with last layer of potatoes and cream sauce. Ending with cream sauce.
• Sprinkle with Paprika.
• Cover and bake in a 350°F oven for one hour. Remove cover and brown for 10 minutes.
• Serve Immediately.

HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a skillet with cooking spray. Cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes.
• Spray a 9x13-inch baking dish with cooking spray.
• Combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.
• Stir cream of mushroom soup, sour cream, and cream cheese together in the same skillet used for onion and green pepper; mix until combined and smooth.
• Stir soup mixture into vegetable and ham mixture until combined. Mix in the Monterey Jack cheese.
• Bake in preheated oven until vegetables are tender and sauce is bubbling, about 35 minutes.
• Sprinkle with cracker crumbs and return to oven until topping is lightly browned, about 5 minutes.

HAM, POTATO, PEAS & CARROTS CASSEROLE

Steps:

• Boil the potatoes, carrots and peas to cook, then drain.
• Lightly brown Spam and onions in butter.
• Stir in flour.
• Stir in milk.
• Cook until thickened slightly.
• Add soup and stir well.
• Add potatoes and carrots.
• Pour into 9X13 inch pan.
• Bake 30 minutes in 350 degree oven.

C HUDSON'S HAM & POTATO CASSEROLE

Steps:

• Saute the onion and green pepper in the butter.
• Gradually add flour, milk and mustard.
• Cook until thickened, stirring constantly.
• Put the ham and potatoes in a casserole dish.
• Pour sauce over. Season with salt and pepper to taste.
• Top with cheese.
• Bake uncovered in a 350 degree Fahrenheit oven for 25 to 30 minutes.

CRUNCHY-TOP HAM & POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except cornflates and 1/4 cup butter.
• Mix Well. Place in greased 13 x 9 x 2 inch casserole dish.
• Combine cornflakes and 1/4 cup butter, sprinkle on casserole.
• Bake for 1 hour.

CHEESY HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In a bowl, mix the soup and milk. In a smaller bowl, make a slurry of the cornstarch and water. Add that to the soup mix.
• In a bowl, mix the ham, potatoes, onions and sweet peppers. Place that mixture into a greased 2 quart baking dish. Pour the soup mix over the vegetables.
• Cover and Bake for approximately 45 mins or until the potatoes are soft and cooked through. In the last 15 minutes, uncover and sprinkle the shredded cheese over the top. Remove after cooking time and let sit for approximately 10 minutes.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
• Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
• Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
• Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
• Mrs Dash seasoning.
• Pour mixture into buttered casserole dish and spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup cheese over the surface and bake uncovered on the center rack at 400˚ for 40 min. Let stand for 10 min before serving.

HUMBLE HAM CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 3-quart baking dish. In a medium saucepan, melt the butter over medium heat. Add the leeks and thyme and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Sprinkle with the flour; stir and cook 2 minutes. Whisk in the milk and half-and-half, bring to a simmer and cook until thickened, about 5 minutes. Season with the nutmeg, salt and pepper. Remove from the heat.
• Peel and thinly slice the potatoes about 1/8 inch thick. Spread about 1 cup of the cream sauce in the bottom of the buttered baking dish. Layer with half of the potatoes, half of the cheddar and all of the ham. Spread with another cup of sauce. Layer the rest of the potatoes over the top, then add the rest of the sauce. Sprinkle with the remaining cheddar, the breadcrumbs and parmesan.
• Cover the dish with foil and bake until the potatoes are just tender, 35 to 40 minutes. Uncover and bake until the top is browned and bubbly, 15 to 20 more minutes. Let sit 10 minutes before serving.

CHEESY SAUSAGE AND POTATOES CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 1-1.5 quart baking dish. A 9-inch square would probably be good too.
• Brown sausage and onion in a large skillet over medium heat. Drain sausage well. Set aside in a large bowl. Add the shredded potatoes to this bowl as well
• In a large saucepan, melt the butter over medium. Whisk in the flour until you have a smooth paste. Cook until this bubbles and cook for about 1 minute.
• Gradually add the milk and chicken stock, whisking constantly so no lumps form. Cook until sauce begins to thicken and starts to bubble around the edge of the pan.
• Add the Velveeta and reduce heat to low. Stir constantly until the Velveeta is melted.
• Pour the sauce over the sausage/potato combination in the bowl-the amount of sauce you use it up to you. I used it all because I wanted it creamy. The consistency will be the same cooked as before, so let your eye-and your taste-be your guide. Mix well and turn into prepared pan.
• Sprinkle top with Panko crumbs if using.
• Bake at 350 degrees F for 45-60 minutes.
• Recipe may be doubled to serve 4.

5-INGREDIENT HAM & POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, combine undiluted soup and sour cream; blend well.
• Stir in Frozen Ore Ida Potatoes and ham.
• Cover and bake for 40 to 50 minutes or until bubbly and potatoes are tender, stirring once after 20 minutes.
• Top with cheese, bake 10 minutes longer.