Ham Cheese Casseroles Food

HAM & CHEESE CASSEROLE

Steps:

• Cook Farfalle in boiling salted water until al dente.
• Saute celery& onion in butter until soft.
• Add flour, dry mustard, and salt and pepper to taste.
• Add broth and Half& Half or evaporated milk all at once.
• Cook and stir over medium heat until thickened.
• Combine sauce, ham, cheese, bell pepper, and noodles and place in large greased casserole dish.
• Combine topping ingredients and sprinkle over top of casserole.
• If desired you can grate parmesan or asiago cheese over the top.
• Bake in 350 degree oven until bubbly and topping is slightly browned, approximately 20-30 minutes.

HAM AND CHEESE PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Combine macaroni, Cheddar cheese, ham, and mayonnaise in a 9x13 baking dish until well mixed.
• Sprinkle bread crumbs over the macaroni casserole.
• Bake casserole in the preheated oven until bread crumbs are lightly browned, about 25 minutes.

HAM AND CHEESE BAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions.
• Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving.

CREAMY HAM & CHEESE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, combine soup, cream cheese, milk and seasonings; add ham. Drain noodles. Add to ham mixture and mix well., Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with cheese. Bake, uncovered, until heated through, 20-25 minutes.

HAM & CHEESE CASSEROLE

Steps:

• Preheat oven to 350°F. Beat eggs with milk and mustard in greased 9-inch square baking dish with wire whisk until well blended.
• Stir in remaining ingredients.
• Bake 40 minutes or until center is set.

HAM & CHEESE CASSEROLE

Steps:

• Combine all ingredients in large mixing bowl.
• Press into 13 x 9 2 inch casserole.
• Bake at 375 degrees for 1 hour or until potatoes in center of casserole are tender.

HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
• Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.
• Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
• Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.

CHEESY HAM CASSEROLE

Steps:

• Preheat oven to 400°F. Mix together topping ingredients, set aside.
• Cook shells al dente according to package directions. Drain well.
• Meanwhile, melt butter, flour and seasonings in a saucepan. Allow to cook 1 minute.
• Slowly add in cream and milk while whisking after each addition. The mixture will seem thick at first but will smooth out with each addition.
• Once all of the cream/milk is added, whisk while bringing to a boil over medium heat. Allow to boil 1 minute.
• Remove from heat and stir in 2 ½ cups cheddar, gruyere cheese, and parmesan until smooth.
• Mix cheese sauce with cooked pasta and ham and place in a 9x13 pan. Add topping and remaining ½ cup of cheese.
• Bake 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.

HAM & CHEESE CASSEROLES

Steps:

• Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large bowl, combine ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to 2 greased 13x9-in. baking dishes., Drizzle each with butter; sprinkle with cheese. Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40--45 minutes or until heated through and a thermometer inserted in center reads 165°.

HAM AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 375, and lightly butter an 8x8" oven-safe dish.
• First, cook the rotini pasta in plenty of salted boiling water until al dente--about 1-2 minutes less than the package directions. Drain and set aside.
• In a small saucepan, melt the butter over medium heat. Whisk in the flour, and cook for 1 minute until homogenous. Whisk constantly.
• Next, stream in the milk, 1/4 cup of the cream, salt, pepper, onion powder, and garlic powder. Lower the heat and cook while stirring occasionally until slightly thickened. It will take about 5-8 minutes, and the mixture will coat the back of a spoon when it's properly thicken.
• In a large bowl, combine the cooked pasta, cream sauce, sour cream, 1 cup of the grated cheddar, ham and the sliced scallions. Stir well to combine.
• Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of grated cheese. Drizzle the remaining 1/4 cup of heavy cream evenly over the mixture.
• Cover with foil, and bake for 20 minutes. Remove the foil and bake uncovered for 5 minutes to slightly crisp up the cheese on top.
• Let stand for 5 minutes before scooping and serving.

LEFTOVER HAM AND CHEESE BROCCOLI CASSEROLE

Steps:

• Boil the pasta according to package directions. Drain and set aside.
• Preheat the oven to 350 degrees and spray a 9x13 inch pan with a non-stick cooking spray. In a medium-sized saucepan over medium-high heat, melt the butter. Whisk in the flour, salt, and pepper to create a roux. Slowly whisk in the chicken broth and then the heavy cream and whisk until it starts to thicken. Add in the cheddar and continue to whisk until melted.
• In a large bowl combine the ham, broccoli, pasta, and cheese sauce. Spread into your 9x13 inch baking dish.

HAM AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 F.
• Butter a 1 1/2-quart casserole dish.
• Place the broccoli in a saucepan. Add about 1 inch of water and bring to a boil over medium-high heat. Cover the pan and reduce the heat to low. Cook until just barely tender, or about 3 to 4 minutes.
• Meanwhile, in a saucepan over medium heat, melt the 3 tablespoons of butter. Add the flour and cook, stirring, for 1 to 2 minutes. Add the dry mustard, salt, and pepper. Gradually add the milk and minced onion, if using. Continue to cook until thickened, stirring constantly.
• Add the cheese to the sauce mixture and stir until it has melted. Remove the sauce from the heat.
• Drain the broccoli and put it in the prepared casserole dish.
• Add the ham to the casserole dish and then pour the sauce over the ham and broccoli mix.
• Combine the 2 tablespoons of melted butter and panko breadcrumbs. Stir to coat the crumbs and then sprinkle over the casserole.
• Bake the casserole in the preheated oven for 20 to 25 minutes.

HAM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper.
• Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper.
• Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere. Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.)
• Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley.