Round 2 Recipe Ham Skillet Casserole Food

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.

ROUND 2 RECIPE - PORK HASH

Steps:

• Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.

HAM AND NOODLE SKILLET

Steps:

• Cook noodles according to package directions; drain.
• In large skillet, melt butter and saute onion until soft.
• To skillet, add light cream, cheddar cheese, cream cheese, peas, ham and parsley.
• Reduce heat to low; cook, stirring frequently, until cheese melts and mixture is hot and thickened.
• Toss with hot cooked noodles. Season to taste with salt and pepper.

HAM AND CHEESE SKILLET CASSEROLE

Steps:

• Place an oven rack in the upper third of the oven. Preheat the oven to 450°F.
• Toss the potatoes with 1 tablespoon of the vegetable oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of pepper in a microwave-safe bowl. Cover the bowl with a paper towel and microwave on high, stirring the potatoes halfway through cooking, until the potatoes begin to soften, 5 to 7 minutes. Drain the potatoes well and set aside.
• In a separate large bowl, whisk together the eggs, milk, butter, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir in the flour and green onions until just incorporated but still a bit lumpy, and set aside.
• Heat the remaining 1 tablespoon of oil in a 10-inch oven-safe skillet set over medium-high heat until shimmering. Add the ham and potatoes; cover the skillet with foil and cook until the potatoes start to brown, about 10 minutes. Uncover the skillet, pour in the egg mixture, and sprinkle the cheese over the top. Bake for 25 to 30 minutes, or until puffed and golden. Transfer the skillet to a wire rack and let cool for 5 minutes. Use a rubber spatula to loosen the casserole from the skillet, then slide it onto a cutting board, slice into wedges, and serve.
• If you decide to invest in a cast-iron skillet, here are Crystal's tips on how to properly season and store your pan. When properly seasoned, a cast-iron skillet works better than any nonstick pan around!
• Preheat the oven to 400°F.
• New pans will contain a coating of wax. Thoroughly wash the inside of your skillet with warm soapy water to remove the coating. Never put your cast-iron pan in the dishwasher or let it soak for any length of time.
• Important: Dry your skillet thoroughly with paper towels. It is imperative that it is completely dry. Do not let it air-dry.
• Dampen a paper towel with vegetable oil such as canola oil, or shortening such as Crisco, and wipe the inside of your skillet thoroughly, creating a nice sheen or glisten on the pan.
• Cover the bottom of your pan with coarse salt to a depth of about 1/2 inch up the sides of the pan.
• Place your skillet in the oven for 30 minutes.
• Using oven mitts, remove the pan from the oven. Place pan on a safe surface for cooling. Cool for 30 minutes or more until the pan is cool to the touch.
• Dump the salt from your skillet and wash the skillet with warm soapy water. Rinse and dry skillet thoroughly, as mentioned above.
• Before putting your pan away, be sure to give it another light coating of oil or shortening to protect it from rust and corrosion.

HAM & VEGGIE SKILLET

Steps:

• Melt butter in a large skillet (electric skillet works great).
• Add potatoes & beans.
• Season with pepper & seasoning salt to your liking.
• Saute until fork tender (about 15-20 minutes).
• Add ham, cook 2 minutes.
• Sprinkle with cheese & let stand until melted.

HAM AND RICE SKILLET

Steps:

• saute peppers with butter in the skillet.
• stir in flour slowly add milk stir.
• bring to a boil.
• stir until thickened.
• reduce heat to low stir in sour cream until blended.
• stir in remaining ingredients.
• heat thoroughly.

SKINNY BRIDE'S GUIDE TO HAM AND POTATO CASSEROLE

Steps:

• Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
• Heat oven to 350°F In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
• Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.