Easy Ham And Potato Casserole Food

HAM AND POTATO CASSEROLE

Steps:

• HEAT oven to 350 degrees.
• COOK onion and green pepper in margarine until tender.
• STIR in flour and pepper.
• ADD milk and bring to a boil, stirring constantly.
• REDUCE heat and add cheese and mayo; stir until cheese melts.
• ADD potatoes and ham; put into casserole dish.
• BAKE for 30 minutes.

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.

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.

EASY HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350degrees.
• In Large mixing bowl combine the two soups (dont add water), sour cream and mix well.
• Add ham and onions and mix then add veggies and potatos and mix it all
• Put entire mixture into casserole dish and bake for 25 minutes.
• Sprinkle cheese over the top and bake 5 more minutes.
• Let cool 5 mins and enjoy!
• substutions with this recipe are easy so be creative.

POTATO HAM CASSEROLE

Steps:

• Combine the cheeses; sprinkle half into a greased 13x9-in. baking dish. In a large skillet, saute the mushrooms, onion and peppers in butter until crisp-tender. Sprinkle over the cheese. Add the potatoes and ham. Sprinkle with remaining cheese. In a large bowl, combine the flour, parsley, salt and pepper. Add the eggs and milk; mix until smooth. Pour over the top., Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray 1 1/2 quart casserole dish with non-stick spray or lightly butter.
• Arrange half of potatoes, green pepper and onion, and ham in dish.
• Sprinkle with freshly ground black pepper.
• Repeat with remaining half potatoes, peppers, onions and ham.
• Mix soup and milk in seperate container until fairly smooth.
• Pour over casserole.
• Gently move ingredients around so mixture can seep inches.
• Cover and cook for one hour.
• Heat the 1 tablespoons butter in saucepan or microwave until just melted.
• Add bread crumbs and toss to coat.
• Remove lid from casserole and sprinkle with crumbs.
• Continue to cook uncovered for 15 minutes.
• Remove from oven and allow to stand for 10 minutes.

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.

HEARTY HAM AND POTATO CASSEROLE

Steps:

• In a large bowl, combine the first four ingredients; set aside. In a saucepan, saute onion in butter for 2 minutes; stir in flour until blended. Gradually add milk and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; pour over the ham mixture and stir until combined. Transfer to a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

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).

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.

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.

HOLIDAY HAM AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
• Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
• Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
• Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
• Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
• Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

HAM & CHEESE POTATO CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham., Transfer to 2 greased 2-qt. baking dishes. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.