Amish Cheesy Ham Potato Pie Recipes

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AU GRATIN HAM POTPIE



Au Gratin Ham Potpie image

We first had Aunt Dolly's potpie at a family get-together. We loved it and were so happy she shared the recipe. Now, we make it almost every time we bake a ham. -Mary Zinsmeister, Slinger, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4-6 servings.

Number Of Ingredients 10

1 package (4.9 ounces) au gratin potatoes
1-1/2 cups boiling water
2 cups frozen peas and carrots
1-1/2 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup whole milk
1/2 cup sour cream
1 jar (2 ounces) diced pimientos, drained
1 sheet refrigerated pie crust

Steps:

  • In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish., Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 1548mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

AMISH HAM AND NOODLE CASSEROLE



Amish Ham and Noodle Casserole image

From a website on how to use left over ham, I am keeping this here to make this week (with my left over Christmas ham).

Provided by cookingpompom

Categories     One Dish Meal

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 8

2 1/2 cups diced ham
8 ounces egg noodles (cooked and drained)
2 cups shredded swiss cheese
1/3 cup diced green pepper
2 tablespoons diced yellow onions
1 cup sour cream
1 teaspoon salt
1 (8 ounce) can cream of celery soup

Steps:

  • Lightly mix ingredients until they are well-blended.
  • Put in a 2 quart greased casserole dish.
  • Sprinkle bread crumbs over the top, if desired.
  • Bake at 375 degree for 30 minutes.

Nutrition Facts : Calories 567.2, Fat 29.1, SaturatedFat 15.4, Cholesterol 143.4, Sodium 1890.3, Carbohydrate 40.2, Fiber 2, Sugar 4.1, Protein 35.4

HAM, CHEESE & POTATO PIE



Ham, cheese & potato pie image

Craving comfort food? Try this easy ham, cheese and potato pie, which you can make with just five ingredients. Make a family meal of it by serving with a green salad

Provided by Cassie Best

Categories     Dinner, Supper

Time 1h5m

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

350g new potatoes
375g ready-rolled puff pastry
100g crème fraîche
50g thinly sliced ham
125g brie or camembert cheese, halved and sliced
green salad , to serve (optional)

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.

Nutrition Facts : Calories 854 calories, Fat 59 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium

AMISH TOMATO PIE



Amish Tomato Pie image

Fresh tomatoes and a rich, cheesy filling make a summertime savory pie. There is a lot of preparation for this pie, but it is well worth every minute. I love this pie on summer mountain evenings. Enjoy with cool ice tea.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Savory Pie Recipes     Pork Pie Recipes

Time 2h40m

Yield 8

Number Of Ingredients 12

1 recipe pastry for a 9-inch pie crust
2 pounds heirloom tomatoes
1 pound Roma tomatoes
1 cup diced raw bacon
½ cup sliced leek
2 cups grated white Cheddar cheese
½ cup grated Fontina cheese
½ cup mayonnaise
½ cup fresh basil, torn into small pieces
1 egg
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

  • Chill pie dough for about 1 hour.
  • Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lower oven rack.
  • Slice heirloom tomatoes into 1/2-inch rounds. Remove seeds with your fingers. Place 6 slices on paper towels or a clean cloth and cover with more paper towels or another clean cloth. Arrange the remaining slices on a wire rack. Cut Roma tomatoes into 1/2-inch slices, remove seeds, and arrange them on the rack as well.
  • Line a deep-dish, 9-inch pie plate with dough. Place 2 layers of aluminum foil over the entire surface. Fill with pie weights or dried beans.
  • Bake pie crust on the preheated baking sheet on the bottom rack. Place tomatoes on a higher rack. Reduce temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
  • Carefully remove the foil and the weights. Cover the edges of the crust with foil to prevent them from burning. Poke the bottom of the pie crust with a fork to keep it from puffing up. Return the pie crust to the bottom rack and bake until the bottom starts to color, about 8 more minutes.
  • Remove pie crust and allow to cool. Continue baking the tomatoes until they are wilted, about 40 minutes total. Remove and allow to cool. Keep the oven on.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add sliced leek. Cook until bacon is crisp and the leeks have softened and browned, about 5 more minutes. Drain bacon on paper towels and allow to cool.
  • Place bacon-leek mixture, Cheddar, Fontina, mayonnaise, basil, egg, and mustard in a bowl. Season with salt and pepper. Mix to combine.
  • Spread 1/3 mixture on the bottom of the pie crust. Arrange 1/2 of the roasted tomatoes on top, overlapping heirlooms with Roma tomatoes. Spread another 1/3 of the mixture over the tomatoes and arrange the remaining roasted tomatoes on top. Add the last 1/3 of the mixture and gently press the fresh tomato slices on top in a decorative pattern. Arrange foil around the edges of the pie crust to protect them from burning, taking care that the foil doesn't touch the tomatoes.
  • Bake until browned and bubbly on top, about 40 minutes. Cool completely before serving.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 19.3 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 3 g, Protein 17.4 g, SaturatedFat 13.6 g, Sodium 730.1 mg, Sugar 5.1 g

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