Cheesy Ham Casserole With Dehydrated Potatoes Recipes
CHEESY HAM CASSEROLE - WITH DEHYDRATED POTATOES
Turn dehydrated potatoes plus chopped ham into an easy, cheesy, potato scallop casserole.
Provided by Renee Pottle
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8 x 8-inch baking pan and set aside.
- Place sliced potatoes in a large bowl and cover the potatoes with boiling water. Let sit while making the cheese sauce.
- To make the cheese sauce: Melt the butter in a 2-quartsaucepan over medium-low heat. Add flour and stir to combine.
- Stir in the milk and continue stirring until sauce has thickened. Add cheese and stir until melted.
- Add the ½ cup hot water to the sauce and stir until well combined. Add black pepper to taste.
- Drain the potato slices and layer one half in the baking pan. It's ok if the slices are not fully hydrated. They will continue to get soft while baking. Top with the ham if using, and one half of the cheese sauce. Layer the remaining potato slices and top with the remaining cheese sauce.
- Cover the casserole and bake for 30 minutes. Uncover, and bake for an additional 30 minutes.
- Let sit for 5 minutes before serving.
CHEESY HAM POTATO BAKE
I have been told by several people that this could possibly be the best thing they ever tasted!! A delicious and easy casserole your kids will beg you to make!! Cheese, ham, and hash browns make this a dish even your pickiest eater will like!
Provided by Heather Gray
Categories Main Dish Recipes Pork Ham
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
- Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 16.3 g, Cholesterol 63.2 mg, Fat 25 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 13.8 g, Sodium 730.4 mg, Sugar 0.7 g
LOADED TWICE-BAKED POTATO CASSEROLE
My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
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