Cheesy Smashed Potatoes With Ham Food

MASHED POTATOES WITH HAM

Steps:

• In a large microwave-safe bowl, combine onion and 1 tablespoon of butter. Microwave, uncovered, on high for 2 minutes or until tender, stirring once. Add potatoes, ham, onion salt and pepper; mix well. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflakes; dot with remaining butter. Bake, uncovered, at 375° for 15 minutes or until heated through.

HAM N CHEESE MASHED POTATOES

Steps:

• In a large bowl, combine potatoes and garlic salt. Spread into a greased 1-1/2-qt. baking dish. Sprinkle with ham. Fold cheese into whipped cream; spoon over ham. , Bake, uncovered, at 450° for 15 minutes or until golden brown.

CHEESY LEFTOVER HAM AND MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell.
• Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.

CHEESY MASHED POTATOES WITH CUBED HAM

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. Transfer potatoes to a bowl; add butter, garlic powder, and parsley. Mash with a potato masher. Stir in Cheddar cheese and ham.

HAM & CHEESE STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil.

CHEESY SMASHED POTATOES WITH HAM

Steps:

• Heat oven to 350°F.
• Cook potatoes in boiling water in saucepan 15 to 20 min. or until tender; drain.
• Place potatoes in large bowl. Add sour cream and VELVEETA; mash with potato masher. Add ham; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
• Bake 30 min. or until heated through.

CHEESY POTATOES AND HAM

Steps:

• In a large saucepan, combine the soup, cheese and butter. Cook and stir over medium heat until cheese is melted. stir in the ham, onion and Worcestershire sauce. , Pour into a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

HAM AND CHEESE STUFFED POTATOES

Steps:

• Preheat oven to 375 degrees.
• Wash and pat dry potatoes.
• Rub each potato with shortening.
• Prick potatoes several times with fork.
• Bake for 1 hour at 375 degrees.
• Cut in half, and scoop out inside leaving shell, and place on a cookie sheet.
• In a large bowl, beat potatoes for 1 minute.
• Add butter,onion,eggs, and pepper.
• Continue until smooth and fluffy.
• Fold in 1 cup of cheese and 1/2 cup of ham, fill potato shells with mixture.
• Top with remaining 1/2 cup of cheese , and 1/2 cup of ham.
• Sprinkle with paprika.
• Bake at 375 degrees for 15-20 minutes or until potatoes are throughly heated, and cheese is melted.

INSTANT MASHED POTATO, HAM AND CHEESE CASSEROLE

Steps:

• Combine water, salt, butter, garlic powder and parsley flakes and heat to a boil.
• Remove from heat.
• Add cold milk.
• Stir instant potato flakes gently and stir until smooth.
• Pour instant potatoes into well greased casserole dish.
• Top potatoes with Virginia Baked Deli Ham (I like to brown my ham in butter in a skillet before adding to casserole; just makes ham crisp. I only do this if I have time. Just as good without browning the ham -- ).
• Top Ham with shredded cheese.
• Broil 4-6 inches from heat for 60 seconds or until golden brown.

CHEESY MASHED POTATO AND HAM SOUP

Steps:

• Heat butter in a large saucepan over medium heat; add in onion, garlic, thyme and chili powder; saute for about 3 minutes.
• Add in sliced mushrooms and saute until tender.
• Add in chicken broth and cooked ham; cook until heated through.
• Mix in mashed potatoes with a wooden spoon until smooth and no lumps remain; bring soup to a simmer over medium heat.
• If you find that the soup is too thick for your liking then add in more broth.
• Reduce heat to low and add in cheddar cheese until melted and smooth.
• Season with season salt and black pepper and add in more chili powder if desired.
• Mix in sour cream and table cream until heated through (DO NOT boil!).
• Ladle into bowls then sprinkle with chopped green onion and Parmesan cheese or grated cheddar cheese (if using).

CHEESY SCALLOPED POTATOES WITH HAM

Steps:

• In a bowl, add the canned soups, milk, garlic powder and pepper; stir to mix well.
• In a greased 13x9-inch baking pan, add half the sliced potatoes.
• Toss in half the onions, over the potatoes.
• Pour half the soup mixture over the potatoes.
• Sprinkle half of the cheese over the potatoes.
• Place the sliced ham pieces evenly over the potatoes.
• Add the remaining sliced potatoes, onions, soup mixture, and cheese.
• Cover, and bake in a 375 degree oven for 1 hour.
• After 1 hour, uncover the pan, and continue baking for 30 minutes more.
• Note: Sometimes I'll use ham steaks that come in a 16-oz pkg., which I cut them into 3/4 to 1-inch pieces. (I used John Morrell Ham Steaks, and I used the entire pkg.). Also, I think one could add a bit more garlic powder & white pepper (possibly an 1/8 teaspoon more of each).