Creamed Cabbage And Ham Casserole Food

LEFTOVER HAM & CABBAGE CASSEROLE

Steps:

• Sauté the onion & cabbage in the melted butter, stir fry until translucent.
• Add potatoes, garlic, wine salt & pepper, stir.
• Add parsley & ham, mix well, cover.
• Simmer 20 minutes or until the potatoes are tender.
• Serve.

CABBAGE & HAM CASSEROLE

Steps:

• Steam cabbage till tender crisp.
• Drain if necessary.
• Arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray.
• Mix together soup and milk.
• Pour over cabbage and ham.
• Top with buttered bread crumbs.
• Bake at 350° for 30 minutes.

HAM AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Spread out chopped ham on the bottom of the prepared dish.
• Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
• Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
• Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
• Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
• Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
• Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.

CABBAGE AND HAM CASSEROLE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 7 minutes. Drain and transfer noodles to a large bowl.
• At the same time, melt butter in a large pan over medium-high heat. Add onion and saute until softened, 5 minutes. Add ham; cook and stir until lightly browned, about 3 minutes. Stir in cabbage and carrots and saute until slightly softened, 3 to 5 minutes. Add mixture to the egg noodles.
• Mix condensed soup, water, and sour cream together in a bowl until well blended. Pour over egg noodles and ham mixture and stir until well combined. Pour mixture into a 9x13-inch casserole dish and cover tightly with foil.
• Bake in the preheated oven for 45 minutes. Remove foil, sprinkle Cheddar cheese over the top, and re-cover loosely. Bake until cheese is melted, about 10 more minutes.

CREAMED CABBAGE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

CREAMED CABBAGE AND HAM SOUP

Steps:

• In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. , In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.

SCALLOPED HAM AND CABBAGE

Steps:

• In a large skillet, saute ham, rice and onion in butter until rice is golden brown and onion is tender. Stir in the milk, soup, horseradish and salt. Add cabbage; cover and cook over low heat for 35-45 minutes or until the cabbage is tender, stirring occasionally.

SCALLOPED CREAMY CABBAGE CASSEROLE

Steps:

• In a large saucepan, cook cabbage in boiling salted water for 4-5 minutes or until almost tender; drain. In a smaller saucepan, saute onions and green pepper in butter until tender. Combine cabbage, onion-pepper mixture, cheese and 1-1/2 cups of croutons. , Spoon into a 13x9-in. baking dish. Pour milk or cream overall; do not stir. Sprinkle with remaining croutons. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

CREAMED CABBAGE CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Butter casserole dish.
• In large sauce pan, boil shredded cabbage until tender, covered with lid, in just enough water to cover. Drain well and squeeze tightly to release excess moisture. Cabbage should be relatively dry; set aside.
• In large sauce pan, melt butter; add onion, bell pepper and garlic. Saute until tender and onions become transparent; remove from heat.
• Add to hot vegetable mixture the cheese; stirring to melt.
• Next add the evaporated milk, reserved cabbage, salt, pepper, Worcestershire sauce, and Tabasco, stirring to encorporate all; pour into prepared pan.
• Sprinkle over top the breadcrumbs, then parmesan cheese.
• Bake in preheated oven about 25-30 minutes, until heated through and bubbly.

CREAMY CABBAGE & HAM SOUP

Steps:

• In a large pot, combine the first 9 items and cook on high heat bringing mixture to a boil Reduce heat to medium/low (just a simmer) for about 40 minutes or until vegetables are tender.
• Stir in the can of evaporated milk.
• mix flour and water until smooth and add slowly to soup mixture.
• Cook, stirring occasionally until mixture comes to a boil.
• Season with salt and pepper to taste.

GRANDMA'S CREAMY HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
• Mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9x13-inch baking dish until evenly distributed.
• Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle chips atop casserole and return to oven; bake for 5 minutes more.

SCALLOPED CABBAGE WITH HAM AND CHEESE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Steam cabbage and onion in a small amount of water until tender. Add the ham. Place into a buttered baking dish.
• In a skillet, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Add salt, cheese and stir until melted. Pour over the cabbage mixture. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes.