Ham Onion Cheese And Potato Casserole Food

HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart with nonstick cooking spray.
• In a large bowl, combine the ham, potatoes, onion, bell pepper, and 1/2 cup of the cheese. Stir until mixed. Pour the mixture into the baking dish.
• Add salt and pepper.
• In a smaller bowl, combine the milk and cornstarch. Whisk until the cornstarch has dissolved. Pour over the ham mixture in the baking dish.
• Cover the dish with aluminum foil and bake for 45 minutes.
• If you want a cheesy, crunchy topping, sprinkle the crushed potato chips and additional shredded cheese over the top.
• Turn the oven up to 400 degrees F.
• Return to the oven for about 15 minutes or until the topping is golden brown.

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 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.

HAM, ONION AND POTATO CASSEROLE

Steps:

• Pan fry ham and chopped onion in olive oil until onions are lightly browned.
• While onions and ham are cooking, peel potatoes and slice paper thin.
• Butter a medium casserole dish and place sauteed ham and onion inside.
• Salt and pepper the ham and onions.
• preheat oven at 325 degrees.
• Melt butter in a sauce pan, remove from heat and blend in flour. Return to heat and add milk or rice dream rice milk. Stir over direct heat until sauce boils and thickens.
• Arrange potatoes over ham and pour milk and flour mixture over them over them.
• Sprinkle potatoes with chives and basil flakes.
• Bake at 325 degrees until potatoes are tender, about 1 hour. Cover for first 1/2 hour then remove cover.

HAM, CHEESE & POTATO PIE

Steps:

• Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice.
• Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go.
• Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish - the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a salad, if you like.

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°.

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.