Layered Ham And Potato Casserole Food

END OF THE LINE HAM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8x8 inch casserole dish, combine cream of celery soup with milk and a good grind of pepper. Layer potato slices, onion slices and ham on top and cover. Bake for 1 hour. Remove cover and sprinkle with parmesan or other grated cheese. Bake uncovered for another 20 minutes.

POTATO LASAGNA RECIPE BY TASTY

Steps:

• Slice the peeled potatoes into ¼ inch (½ cm) slices.
• Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
• Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
• Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
• Follow with another layer of potatoes, then the remaining ham and sliced cheese.
• Preheat oven to 350°F (180°C).
• Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
• Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
• In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
• Bake for about 40 minutes, until the cheese is a deep golden brown.
• Cool slightly, slice, then serve!
• Enjoy!

POTATO HAM BAKE

Steps:

• In a greased 3-qt. baking dish, layer half of the potatoes, ham, onion, cheese and soup. Repeat layers. Cover and bake at 350° for 1-1/4 hours or until potatoes are almost tender. , Sprinkle with peas. Bake, uncovered, for 10 minutes or until heated through.

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.

CHEESY POTATO CASSEROLE

Steps:

• Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
• Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
• Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
• Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.

LAYERED HAM AND POTATO CASSEROLE

Steps:

• 1. Preheat oven to 325 degrees. Grease a 2-quart casserole.
• 2. In a medium bowl, combine whipping cream, sour cream, mustard, pepper, minced onion and 1 cup of grated cheese. Set aside.
• 3. Beginning and ending with the potatoes, layer with ham in the casserole dish.
• 4. Pour the cream mixture over the layers. Bake 1 hour and 20 minutes. Remove from oven and add the remaining 1/2 cup of grated cheese. Return to oven to brown the cheese...about 8 minutes.

CREAMY HAM, PEA, & POTATO CASSEROLE

Steps:

• In a large skillet, over medium heat, melt 1/4 cup of butter. Using a whisk, add 1/2 cup of flour and whisk briskly to create a thick paste.
• Slowly add in 2 1/2 cups of milk, whisking continually, until thick and creamy. If sauce is too thick add in more milk until the creamy consistency of gravy.
• Add in 1/2 tsp. of salt and 1/2 tsp, coarse black pepper.
• Spray a deep, 4 quart, baking dish, with cooking spray.
• Place 1/3 of the sliced, drained potatoes in the bottom of the baking dish. Place 1/2 the ham slices or 1 1/2 cups of diced ham on top of the potatoes. Sprinkle half the can of drained peas over the ham.
• Pour 1/3 of the white cream sauce over the top of the layers.
• Repeat the layers again. 1/3 of sliced potatoes, other half of the ham, other half of the can of peas. 1/3 of the cream sauce.
• Top with last layer of potatoes and cream sauce. Ending with cream sauce.
• Sprinkle with Paprika.
• Cover and bake in a 350°F oven for one hour. Remove cover and brown for 10 minutes.
• Serve Immediately.

HUMBLE HAM CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 3-quart baking dish. In a medium saucepan, melt the butter over medium heat. Add the leeks and thyme and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Sprinkle with the flour; stir and cook 2 minutes. Whisk in the milk and half-and-half, bring to a simmer and cook until thickened, about 5 minutes. Season with the nutmeg, salt and pepper. Remove from the heat.
• Peel and thinly slice the potatoes about 1/8 inch thick. Spread about 1 cup of the cream sauce in the bottom of the buttered baking dish. Layer with half of the potatoes, half of the cheddar and all of the ham. Spread with another cup of sauce. Layer the rest of the potatoes over the top, then add the rest of the sauce. Sprinkle with the remaining cheddar, the breadcrumbs and parmesan.
• Cover the dish with foil and bake until the potatoes are just tender, 35 to 40 minutes. Uncover and bake until the top is browned and bubbly, 15 to 20 more minutes. Let sit 10 minutes before serving.

HAM AND POTATO CASSEROLE

Steps:

• Cook cubed potatoes about 15 minutes.
• Dice cooked ham.
• Layer potatoes in a 9x13-inch baking dish, pepper and salt to taste.
• Layer ham over potatoes.
• Blend whipping cream, cheese and horseradish then spread mixture over the ham layer.
• Bake 30 minutes at 350.

HUNGARIAN LAYERED POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Drop potatoes in their skins in water to cover, adding 1 tablespoons salt. Cook potatoes until tender. Then peel and slice.
• Peel and slice hard boiled eggs.
• Butter a glass casserole dish well. Arrange a layer of sliced potatoes neatly on the bottom (about 1/3 of the potatoes). Season with salt.
• Melt the butter and sprinkle a little on top of the potatoes.
• Cover this with a layer of ham slices and top with another layer of potatoes (about half of what's left).
• Again sprinkle with salt and drizzle with butter.
• Arrange egg slices and then sausage slices on top. Finish with a final layer of potatoes.
• Pour any remaining butter on top. Spread sour cream over all and sprinkle with paprika. Bake 30 minutes.

CHEESY HAM AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees.
• In a 9x13 baking dish, spread the hash browns evenly on the bottom of the pan.
• Next, salt and pepper the hash browns, and then pour the melted butter over them.
• Layer the cubed ham on top of the hash browns.
• For the next layer, sprinkle the shredded Colby Jack cheese evenly over the ham layer.
• Bake at 425 degrees for 25 minutes.
• While those layers are baking, whisk together in a medium bowl the eggs, evaporated milk, garlic salt, ground pepper, Italian seasoning, and onion powder.
• When the timer goes off, pull the pan out and pour the egg mixture over the hot casserole and place back in the oven. Turn the oven down to 350 degrees and bake for 40 minutes.
• Let stand for 5-10 minutes before serving.
• Enjoy!

HAM AND POTATO CASSEROLE

Steps:

• 1. Prep and assemble all ingredients.
• 2. Butter, or lightly coat with cooking oil spray, a 9"x13" casserole; set aside.
• 3. In a large bowl, using a large spoon, mix together both soups.
• 4. Gradually mix in 1 can of milk.
• 5. Add seasoned salt and pepper; mix well; set aside.
• 6. Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.
• 7. Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.
• 8. Add chopped ham and onion (if using) and mix well.
• 9. Place oven rack in middle position and preheat oven to 350º F.
• 10. Pour mixture into prepared dish and smooth down.
• 11. Evenly distribute both cheeses over top; set aside.
• 12. In a medium bowl, mix together crushed cornflakes and melted butter to coat.
• 13. Sprinkle cornflakes even over top of cheese layer.
• 14. Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.
• 15. Remove from oven and let rest for 5 minutes before serving.
• 16. Cover and refrigerate leftovers.