Cheesy Ham Mushroom And Corn Breakfast Squares Recipes

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CHEESY HAM AND MUSHROOM STRATA



Cheesy Ham and Mushroom Strata image

Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 10

Unsalted butter, for the baking dish
2 tablespoons olive oil
12 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf rustic Italian bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Swiss cheese
6 ounces diced ham

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
  • Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
  • On the day of baking, preheat the oven to 325 degrees F.
  • Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

HAM AND CHEESE BREAKFAST CASSEROLE



Ham and Cheese Breakfast Casserole image

This colorful, extra-cheesy breakfast casserole can be made ahead and baked the next day - perfect for brunch with a large crowd.

Provided by Food Network Kitchen

Time 1h35m

Yield 8 servings

Number Of Ingredients 14

6 tablespoons butter, plus more for greasing dish
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
4 cups 1/2-inch bread cubes (crusts removed)
8 ounces cremini mushrooms, sliced
8 large eggs
1 1/4 cups half-and-half
1 teaspoon Dijon mustard
Pinch cayenne
4 ounces ham, diced
1 1/2 cups shredded Gruyere, Emmental or Jarlsberg (about 4 ounces)
2 small plum tomatoes, sliced very thinly
2 tablespoons grated Parmesan
2 tablespoons chopped parsley, for garnish

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.

HAM 'N' CHEESE SQUARES



Ham 'n' Cheese Squares image

So easy to prepare, this egg dish is loaded with ham, Swiss cheese and caraway flavor. It cuts nicely into squares, making it an ideal addition to a brunch buffet. -Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 9 servings.

Number Of Ingredients 7

1-1/2 cups cubed fully cooked ham
1 carton (6 ounces) plain yogurt
1/4 cup crushed saltines (about 6)
1/4 cup shredded Swiss cheese
2 tablespoons butter, melted
2 teaspoons caraway seeds
6 large eggs

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, beat eggs until thickened and lemon-colored; fold into ham mixture. Transfer to a greased 8-in. square baking dish. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 141 calories, Fat 9g fat (4g saturated fat), Cholesterol 166mg cholesterol, Sodium 404mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

HAM AND CHEESE BREAKFAST CASSEROLE



Ham and Cheese Breakfast Casserole image

This ham and cheese casserole is very filling. It should be assembled and then refrigerated overnight. I usually make this Christmas Eve and serve it Christmas morning after we open our presents.

Provided by CHAROLETTEKD

Categories     100+ Breakfast and Brunch Recipes     Breakfast Casserole Recipes

Time 9h15m

Yield 12

Number Of Ingredients 9

18 (1 ounce) slices white bread, cubed
8 ounces cooked ham, cubed
2 cups shredded Cheddar cheese
1 ½ cups diced Swiss cheese
6 eggs
3 ½ cups milk
½ teaspoon onion powder
2 cups crushed cornflakes cereal
½ cup butter, melted

Steps:

  • Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
  • Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 30.4 g, Cholesterol 164.4 mg, Fat 27.3 g, Fiber 1.1 g, Protein 21.7 g, SaturatedFat 15 g, Sodium 830.9 mg, Sugar 6.2 g

HAM AND CORN CASSEROLE



Ham and Corn Casserole image

Leftover ham? Make it star in a hearty family-style casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 8

2 cups Original Bisquick™ mix
1 cup finely chopped cooked ham
1 cup shredded Cheddar cheese (4 oz)
1/4 cup butter or margarine, melted
4 medium green onions, sliced (1/4 cup)
3 eggs, beaten
1 can (14.75 oz) cream-style corn
1 can (11 oz) whole kernel corn with red and green peppers, drained

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In large bowl, mix ingredients. Pour into baking dish.
  • Bake 45 to 55 minutes or until golden brown and set. Let stand 5 minutes before cutting. Cut into squares.

Nutrition Facts : Calories 500, Carbohydrate 49 g, Cholesterol 160 mg, Fat 4, Fiber 3 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 7 g, TransFat 2 g

MAKE-AHEAD CHEESY HAM-MUSHROOM EGG BAKE



Make-Ahead Cheesy Ham-Mushroom Egg Bake image

This is completely prepared and refrigerated overnight which makes it a great weekend brunch casserole :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 cups shredded cheddar cheese or 2 1/2 cups swiss cheese, divided
1/4 cup butter
1/2 lb fresh sliced mushrooms
1 small chopped yellow onion (or use 6 green onions, chopped)
1 small green bell peppers or 1 small red bell pepper, seeded and chopped
2 cups fully-cooked cubed ham
8 large eggs
1/4 cup all-purpose flour
1 3/4 cups half-and-half cream or 1 3/4 cups milk
1/4 teaspoon seasoning salt or 1/4 teaspoon white salt
fresh ground black pepper (to taste)

Steps:

  • Grease a 13 x 9-inch caserole dish.
  • Sprinkle 2 cups shredded cheddar cheese or Swiss cheese into the bottom of the casserole dish.
  • In a skillet melt butter over medium-high heat.
  • Add in mushrooms, onion and and bell pepper; cook stirring until softened and the mushroom loose their moisture, then stir in chopped ham.
  • Sprinkle the mixture over the cheese.
  • In a medium bowl whisk together the eggs with flour, half and half cream or milk, salt and pepper; pour over the ham mixture.
  • Cover and refrigerate overnight.
  • Remove from fridge 30 minutes before baking.
  • Set oven to 350 degrees F.
  • Bake uncovered for 35-40 minutes or until a knife inserted into the middle comes out clean.
  • Remove from oven and sprinkle about 1/2 cup shredded cheddar cheese on top and allow to melt.
  • Let stand 10 minutes before slicing.

Nutrition Facts : Calories 361.5, Fat 28.7, SaturatedFat 16.5, Cholesterol 283.4, Sodium 353.9, Carbohydrate 8.3, Fiber 0.7, Sugar 1.7, Protein 18.1

CHEESY HAM AND CORN CHOWDER



Cheesy Ham and Corn Chowder image

Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!

Provided by Geralyn Walters

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h15m

Yield 6

Number Of Ingredients 18

2 (15 ounce) cans chicken broth
½ cup sliced carrots
2 tablespoons chicken bouillon granules
3 bay leaves
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground thyme
½ teaspoon dried marjoram
¼ teaspoon garlic powder
1 cup peeled and diced potatoes
½ cup chopped onion
½ cup sliced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (15 ounce) can cream-style corn
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup diced cooked ham

Steps:

  • Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
  • Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
  • Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 29.5 g, Cholesterol 75.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 19.3 g, SaturatedFat 13.9 g, Sodium 2034.2 mg, Sugar 8.2 g

CHEESY HAM CASSEROLE



Cheesy Ham Casserole image

I've often increased this recipe for big family events. It's a hearty dish that goes over well with a couple of a crowd.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup cubed process cheese (Velveeta)
3/4 cup cubed fully cooked ham
1/3 cup condensed cream of mushroom soup, undiluted
1-1/2 teaspoons butter, melted
1 tablespoon chopped onion
1/8 teaspoon pepper
3/4 cup mashed potatoes (without added milk and butter)
1/4 cup sour cream
1 bacon strip, cooked and crumbled
3 slices process cheese, halved

Steps:

  • In a bowl, combine the cubed cheese, ham, soup, butter, onion and pepper. Transfer into a greased shallow 3-cup baking dish. , In a bowl, combine mashed potatoes and sour cream. Spread over ham mixture. Arrange cheese slices over top of potato mixture; sprinkle with bacon. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 467 calories, Fat 30g fat (17g saturated fat), Cholesterol 98mg cholesterol, Sodium 1789mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

CHEESY EGG, HAM AND MUSHROOM CASSEROLE



Cheesy Egg, Ham and Mushroom Casserole image

Plan ahead this needs to chill for a minimum of 8 hours or up to 24 hours before baking which makes this the perfect brunch casserole! The cayenne is only optional--I like to add it in.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 8h35m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1/4 cup butter
3/4 lb sliced fresh mushrooms (can use less)
7 green onions, chopped
1 red bell pepper, seeded and chopped
3 cups finely chopped cooked ham (can use less)
1/4 cup flour
8 large eggs
1 3/4 cups half-and-half cream or 1 3/4 cups milk
1/2 teaspoon seasoning salt (or use white salt to taste)
1 pinch hot sauce (optional) or 1 pinch Tabasco sauce (optional)
black pepper
1 cup mozzarella cheese or 1 cup parmesan cheese

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a bowl mix together 1-1/2 cups shredded cheddar with 3/4 cup shredded mozzarella cheese then sprinkle evenly into the bottom of the baking dish.
  • In a large skillet melt butter oven medium heat; add in sliced mushrooms and cook until they release there moisture (about 10 minutes).
  • Add in green onions and red bell pepper; saute for 3 minutes.
  • Spoon the mushroom mixture over the cheese, then sprinkle the chopped ham over the mushroom mixture.
  • In a bowl whisk together flour, eggs, 1/2 and 1/2, salt, pepper and cayenne (if using) until thoroughly blended; pour evenly over the ham.
  • Cover and refrigerate for 8-24 hours.
  • Remove from fridge 30 minutes before baking.
  • Set oven to 350°F.
  • Bake for 35-40 minutes.
  • Top with 1 cup cheddar cheese (or to taste) and return to oven for 2-3 minutes or until the cheese melts.

SLOW-COOKER CHEESY HAM AU GRATIN



Slow-Cooker Cheesy Ham au Gratin image

Enjoy this cheesy ham recipe slow cooked for dinner using Whole Kernel Corn, Red and Green Peppers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 10

Number Of Ingredients 6

3 cups milk
1 can (10 3/4 oz) condensed Cheddar cheese soup
2 boxes (5 oz each) Betty Crocker™ cheesy scalloped potatoes with skin-on potatoes
2 cups diced cooked ham
2 cans (11 oz each) whole kernel corn, red and green peppers, drained
2 cups boiling water

Steps:

  • Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. In large bowl, combine milk, soup and contents of seasoning packets from potatoes; blend well. Add potatoes, ham and corn; mix well. Pour mixture into sprayed slow cooker. Pour boiling water over potato mixture; stir to mix.
  • Cover; cook on low setting for 7 to 8 hours.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 1/4 Cups, Sodium 1350 mg, Sugar 6 g

CREAMY HAM & MUSHROOM PASTA BAKE



Creamy ham & mushroom pasta bake image

Use up the leftovers in your fridge with this hearty family supper dish

Provided by Good Food team

Categories     Dinner, Pasta

Time 30m

Number Of Ingredients 8

500g bag farfalle
50g butter, plus a little extra
200g small mushroom, halved
bunch spring onions, finely sliced
50g plain flour
500ml milk
140g thickly cut ham, chopped
140g mature cheddar, grated

Steps:

  • Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
  • Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
  • Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium

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