Creamy Mushroom Ham Potatoes Food

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.

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.

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.

SCALLOPED POTATOES W/HAM

Steps:

• Mix the soup in water in 2-quart casserole dish.
• Add potatoes and ham.
• Salt pepper to taste; mix well.
• Bake at 350°F for 60-90 minutes.
• Enjoy with biscuits and green beans.

EASY HAM & POTATO CASSEROLE

Steps:

• Peel and slice potatoes, carrots, and onion.
• Mix ham cubes with vegetables.
• spray 11x14 baking dish with Pam.
• Put vegetables in dish.
• Mix soups and milk with a wire whisk.
• When smooth add to vegetables and ham.
• Mix well then sprinkle with salt& pepper.
• You may cover the top with sliced Velveeta cheese if you prefer.
• Cover with aluminum foil and bake 1 hour at 350 or until vegetables are tender.
• Note: When ham prices are low, usually at Christmas& Easter I always buy 2 hams, cube it, then can it into pint jars.
• This way the ham is always tender and has it's own natural juices. I mix the juices with the soups.

CREAMED MUSHROOMS AND HAM ON TOAST

Steps:

• Preheat oven to 350°F.
• Arrange bread slices on a baking sheet and spread with 2 tablespoons butter. Toast in middle of oven until golden, about 10 minutes.
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms in 2 batches until liquid from mushrooms is evaporated and mushrooms are browned, 6 to 8 minutes, adding 1 1/2 tablespoons butter for second batch. Transfer as cooked to a plate with a slotted spoon.
• Melt remaining 2 tablespoons butter in skillet over moderate heat, then whisk in flour and cook roux, whisking constantly, 2 minutes. Add milk in a slow stream and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in sour cream, salt, pepper, and Maggi seasoning, then stir in mushrooms. Cook over low heat, stirring, until heated through, about 2 minutes. (Do not let boil.)
• Arrange a slice of ham on each toast and top with mushrooms and sauce.

BROWN SUGAR HAM AND POTATO SKILLET

Steps:

• Melt butter in a large skillet over medium heat; add ham and brown sugar. Cook and stir ham until browned, about 5 minutes. Remove ham with a slotted spoon to a plate, reserving drippings in the skillet.
• Stir cream of mushroom soup, evaporated milk, water, onion, salt, and pepper into the reserved drippings in the skillet; add potato slices and carrot pieces. Place a cover on the skillet, reduce heat to low, and cook mixture at a simmer until potatoes and carrot are tender, about 35 minutes. Return ham to skillet and continue cooking until ham is hot, about 10 minutes.

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.