C Hudsons Ham Potato Casserole Recipes

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C HUDSON'S HAM & POTATO CASSEROLE



C Hudson's Ham & Potato Casserole image

This recipe is from the archives of Pioneer Lodge, a Senior's residence. The recipe is tried and true and was originated by Ms. Hudson's mother in law. She said warm thoughts came to her every time she made this dish.

Provided by Pioneer

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups cooked ham
3 cups potatoes, cooked & cubed
4 tablespoons butter
3 tablespoons green peppers, chopped
1 medium onion
2 1/2 tablespoons flour
2 cups milk
1/4 teaspoon mustard powder
3/4 cup cheddar cheese, grated

Steps:

  • Saute the onion and green pepper in the butter.
  • Gradually add flour, milk and mustard.
  • Cook until thickened, stirring constantly.
  • Put the ham and potatoes in a casserole dish.
  • Pour sauce over. Season with salt and pepper to taste.
  • Top with cheese.
  • Bake uncovered in a 350 degree Fahrenheit oven for 25 to 30 minutes.

LEFTOVER HAM -N- POTATO CASSEROLE



Leftover Ham -n- Potato Casserole image

An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!

Provided by SweetT

Categories     Main Dish Recipes     Pork     Ham

Time 1h15m

Yield 6

Number Of Ingredients 10

6 small potatoes, peeled and cubed
3 tablespoons butter
2 cups cubed fully cooked ham
1 small onion, finely chopped
¼ cup butter
3 tablespoons all-purpose flour
1 ½ cups milk
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese
¼ cup bread crumbs

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.

Nutrition Facts : Calories 577.7 calories, Carbohydrate 40.3 g, Cholesterol 104.9 mg, Fat 35.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 20.2 g, Sodium 973.7 mg, Sugar 5.2 g

HOLIDAY HAM AND POTATO CASSEROLE



Holiday Ham and Potato Casserole image

I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.

Provided by Chef John

Categories     Potato Casseroles

Time 2h20m

Yield 8

Number Of Ingredients 14

¼ cup unsalted butter
1 cup diced yellow onion
¼ cup all-purpose flour
2 cups heavy cream
2 cups whole milk
2 teaspoons boneless, skinless chicken breast, cut into 4 portions
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon freshly grated nutmeg
¼ teaspoon Worcestershire sauce
2 teaspoons chopped fresh thyme leaves
4 ½ pounds russet potatoes, peeled and sliced 1/4 inch thick
8 ounces grated sharp white Cheddar cheese
1 pound thinly sliced ham

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
  • Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
  • Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
  • Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
  • Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
  • Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg

HAM & POTATO CASSEROLE



Ham & Potato Casserole image

Make and share this Ham & Potato Casserole recipe from Food.com.

Provided by Beth A.

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
12 ounces sour cream
4 ounces Velveeta cheese, shredded
1 cup colby cheese, shredded
3 cups potatoes, cooked and cubed
2 cups ham, cubed
8 eggs, hard boiled & chopped
1/2 cup onion, chopped
fresh parsley, to garnish

Steps:

  • In a large saucepan melt butter over medium heat. Stir in flour, salt and pepper until smooth.
  • Cook and stir for 1-2 minutes. Remove from heat and stir in sour cream and cheeses.
  • Cook and stir over low heat just until cheese is melted. (It will be thick).
  • Remove from heat and stir in eggs, potatoes, ham and onion.
  • Put in greased 2-quart casserole dish. Bake uncovered 350 degrees, for 30-35 minutes, until bubbly and edges are golden brown.

HAM AND POTATO CASSEROLE



Ham and Potato Casserole image

I teach Sunday school to adult women. Once a year I invite them to my home for a special brunch. Of all the food I've served to them over the past 6 years, this recipe stands out as the favorite.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8-10 servings.

Number Of Ingredients 7

1 package (26 ounces) frozen shredded hash browns
3 tablespoons vegetable oil
2 cups diced fully cooked ham
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cups sour cream
2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded Parmesan cheese

Steps:

  • In a large skillet, fry hash browns in oil until browned. Remove from heat, stir in ham, soup, sour cream, 1-1/2 cups cheddar cheese and Parmesan cheese. Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 30-35 minutes.

Nutrition Facts : Calories 365 calories, Fat 23g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 841mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

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