Ham N Cheese Potato Bake Food

CHEESY HAM AND POTATO CASSEROLE

Steps:

• Preheat over to 375 degrees.
• Mix all of the ingredients into a large bowl.
• Add the cheesy ham and potato mixture to a 9x13 baking dish.
• Bake uncovered for 35-40 minutes until casserole is hot and bubbly.
• Top with chives if desired.

CHEESY HAM POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
• Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

HAM AND POTATO CASSEROLE

Steps:

• Arrange a rack in the top third of the oven and heat the oven to 350°F. Coat a 2-quart baking dish (such as an 8x8x2-inch) with cooking spray or butter.
• Peel and cut 2 pounds russet potatoes into 1/2-inch cubes (about 5 1/2 cups). Place in a large bowl and add 1 cup diced ham. Dice 1/2 medium yellow onion. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups).
• Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Sprinkle with 2 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute. Add 2 cups whole or 2% milk, 1 teaspoon kosher salt, and 1/8 teaspoon black pepper, and stir until the flour is dissolved. Bring to a simmer, stirring often. Simmer until thickened to the consistency of cream sauce, 2 to 3 minutes more. Add 1 1/2 cups of the cheese and stir until completely melted. Taste and season with more kosher salt as needed.
• Pour over the potato and ham and stir to combine. Transfer to the baking dish and spread into an even layer.
• Bake until the potatoes in the center of the baking dish are knife tender, 1 hour and 15 minutes to 1 1/2 hours. Sprinkle the remaining 1/2 cup cheese over the casserole. Turn the oven on to broil and broil until the cheese on top is melted and browned in spots, 2 to 3 minutes. Let cool 10 minutes for the sauce to thicken before serving.

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.

HAM N CHEESE POTATO BAKE

Steps:

• In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. , Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

HAM & CHEESE STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil.

HAM & CHEESE BAKED POTATOES

Steps:

• Half the potatoes and take pulp out leaving 4 shells.
• Mash potatoes with milk and pepper. Add all but a hand full of the cheese, ham and onions.
• Fill potato shells sprinkle remainder of cheese on top and broil until brown and bubbly. Approx 5 to 7 minutes.
• **before leaving for work in the mornings I toss a couple of large baking potatoes in the crock pot, dry. On high -- they are always perfect for this recipe when we get home at night!
• Add green salad -- and it's a week night 'quick' meal!

HAM N CHEESE MASHED POTATOES

Steps:

• In a large bowl, combine potatoes and garlic salt. Spread into a greased 1-1/2-qt. baking dish. Sprinkle with ham. Fold cheese into whipped cream; spoon over ham. , Bake, uncovered, at 450° for 15 minutes or until golden brown.

HAM AND SWISS CHEESE POTATO BAKE

Steps:

• Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in milk, ham and cheese.
• Bake uncovered 50 minutes; sprinkle with bread crumbs. Bake 10 to 14 minutes longer or until top is golden brown.

POTATO, HAM & CHEESE BAKE

Steps:

• Heat oven to 375°F.
• Melt butter in 10 inch, oven safe, skillet over medium heat and then add hash browns. Sprinkle potatoes with seasoned salt and stir to blend and continuing heating the potatoes for 5 minutes. Take off heat and press potatoes onto bottom and up sides of the pan.
• Combine half & half, eggs and pepper in medium bowl; beat until well mixed. Stir in ham, 2 tablespoons green onions and bell pepper. Sprinkle half of cheese over potatoes. Pour egg mixture over cheese.
• Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining cheese and green onions. Let stand 10 minutes before serving.

SWEDISH HAM, POTATO, DILL AND CHEESE BAKE

Steps:

• In a 2-quart baking dish (or a rectangular if using 6 ham slices), arrange a single layer of ham (you may have to cut up the slices to fit them). Sprinkle with dill weed. Top with a layer of potatoes, then another layer of ham, sprinkling each with dill weed.
• Combine milk, half-and-half, eggs, cheese, pepper, nutmeg and Worcestershire sauce and mix well. Pour over the ham and potatoes.
• Bake at 375°F for 1 hour 15 minutes or until firm. Cool at least 30 minutes, or long enough that the mixture holds together when sliced. Cut into slices and serve.

SAUCY HAM AND POTATO BAKE

Steps:

• Saute onion in butter. Blend in flour and seasonings.
• Gradually add milk, stirring constantly until thickened.
• Add 1 1/2 cups cheese. Stir until melted.
• Toss potatoes in cheese sauce.
• Pour into 2 quart casserole, reserving 1 cup potato slices.
• Arrange ham and remaining potato slices on top of casserole.
• Bake at 350F for 30 minutes.
• Top with remaining cheese and serve.

HAM 'N' CHEESE POTATO BAKE

Steps:

• In a large bowl, combine hash browns, ham, 1/2 cup of cheese, and onion.
• In a separate bowl, combine sour cream, soups, and pepper.
• Add to hash brown mixture and mix well.
• Transfer to a 3-quart baking dish.
• Sprinkle with remaining cheese.
• Bake at 350°F for 60-65 minutes.
• Let stand 10 minutes before serving.