Creamed Ham Potatoes Food

CREAMY HAM & POTATOES

Steps:

• In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion., In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low until potatoes are tender, 5-6 hours. Stir before serving.

CREAMY HAM AND POTATOES

Steps:

• In a slow cooker, layer potatoes, onions and ham.
• In a saucepan, melt butter. Stir in flour, mustard, salt and pepper until smooth.
• Combine soup and water; gradually stir into flour mixture. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
• Pour over ham.
• Cover and cook on low for 8-9 hours or until potatoes are tender.
• If desired, sprinkle with cheese before serving.

CREAMED HAM & POTATOES

Steps:

• Place potatoes and onion in a large pot with enough water to cover by an inch. Cover and bring to a boil over high heat. Remove cover, reduce heat to med-high and cook an additional 15 minutes or until potatoes are easily pierced with a paring knife. Drain well.
• Meanwhile, melt butter in a saucepan over medium heat.
• Combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Whisk into butter until smooth.
• Gradually whisk in milk, ensuring liquid has been fully incorporated before adding more. Cook 2-3 minutes until slightly thickened, whisking frequently.
• Add mustard to sauce. *Sauce should have a strong flavor on its own as the potatoes mellow it out a lot.*.
• Combine drained potatoes, sauce, and ham in the large pot by stirring with a heavy spoon. This will break down some of the potatoes and the released starches will finish binding up the sauce.
• Add remaining salt and pepper, more to taste if needed, and heat through.

CREAMY HAM AND POTATO SOUP

Steps:

• Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer.
• Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes.

CREAMY HAM AND POTATOES

Steps:

• Boil potatoes in large saucepan about 10 minutes or until tender.
• Meanwhile, heat oil in large skillet on medium-high heat. Add ham and onion; cook 3 to 4 minutes or until onion is tender. Stir in peas; cook 2 minutes.
• Stir potatoes, sour cream and adobo seasoning into skillet; cook 1 minute. Serve immediately.

CREAMY SCALLOPED POTATOES WITH HAM AND PEAS

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, place both packages of potatoes and sauce mix (from scalloped potatoes boxes), the ham and frozen peas; pour boiling water and whipping cream over mixture, and stir. Stir in 1 tablespoon of the chives. Pour mixture into baking dish; spread evenly.
• Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender. Let stand 5 minutes (sauce will thicken as it stands). Top with remaining 1 tablespoon chives.

HEAVENLY POTATOES AND HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
• Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
• Bake 30 minutes in the preheated oven.

CREAMY MUSHROOM HAM & POTATOES

Steps:

• In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

HAM AND SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).