Ham And Biscuit Casserole Food

HAM AND CHEESE BREAKFAST CASSEROLE WITH BISCUITS

Steps:

• Preheat oven to 350ºF
• Whisk together eggs, milk, mustard, salt and pepper.
• In large bowl combine biscuits, ham, 4 ounces cheese and egg mixture. Toss gently to evenly coat. Transfer everything to a greased 9×13 casserole dish. Cover with foil.
• Bake for 30 minutes. Uncover, top with remaining cheese then bake 15 more minutes.
• Let sit 5-10 minutes. Slice and serve topped with sliced green onions and butter.Best if served drizzled with white breakfast gravy, hollandaise or butter sauce.

MOM'S HAM 'N BISCUIT CASSEROLE

Steps:

• Make your biscuits but don't bake them yet. (I use my recipe #182802).
• Preheat oven to 450 degrees, grease a 9 x 12 casserole or pyrex dish.
• Make the biscuits and set them in the pan.
• Saute onions, celery and oil.
• Stir in flour and slightly brown, being careful not to burn.
• Stir in milk a little at a time and add soup.
• Bring to a boil, turn down heat and add the ham and lemon juice, stir.
• Pour over the biscuits and bake about 30 minutes or until biscuits are done. (I put a jelly roll pan underneath in case it rises too much.).
• Let casserole set for 5 minutes or so before serving.

HAM AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350.
• Melt butter in pan and saute celery, onion and carrots until tender.
• Add cream of chicken soup and bouillon granules to the vegetables and mix together.
• Bring to a low boil.
• Mix cornstarch and water together and add to pan.
• Stir in peas and ham, and bring to a low boil once again.
• Lightly grease a 9x13 pan.
• Pour mixture into greased pan, but reserve a bit of the liquid.
• Sprinkle with shredded cheese.
• Top with canned biscuits.
• Spoon a little of the reserved liquid over each bisquit.
• Bake for 30 to 35 mins, until biscuits are nicely browned.

BUTTERMILK BISCUIT HAM POTPIE

Steps:

• Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.

BISCUIT-TOPPED CREAMED HAM

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. , Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. , Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown.