Easy Cheese Potato And Ham Souffl Recipes

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HAM, POTATO, AND CHEESE SOUP



Ham, Potato, and Cheese Soup image

This is especially good on a cold winter night along with hot rolls.

Provided by Donna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

12 potatoes, peeled and cubed
2 large onions, finely chopped
2 pounds processed cheese food (eg. Velveeta)
1 pound chopped ham
ground black pepper to taste
3 ½ tablespoons all-purpose flour
1 cup milk

Steps:

  • Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
  • Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
  • Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 39.6 g, Cholesterol 41.8 mg, Fat 9.4 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 1293.7 mg, Sugar 7.6 g

EASY CHEESE AND HAM SCALLOPED POTATOES



Easy Cheese and Ham Scalloped Potatoes image

This dish is easy to prepare and so delicious. These are very creamy and cheesy scalloped potatoes.

Provided by lmdinmn

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

5 Yukon Gold potatoes, peeled and thinly sliced
1 small onion, chopped
1 clove garlic, minced
1 cup shredded sharp Cheddar cheese
1 ½ cups cubed fully cooked ham
1 quart heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
  • Bake in the preheated oven until the potatoes are tender, about 1 hour.

Nutrition Facts : Calories 606.6 calories, Carbohydrate 18.2 g, Cholesterol 195.3 mg, Fat 54.5 g, Fiber 1.4 g, Protein 13.1 g, SaturatedFat 32.7 g, Sodium 482.3 mg, Sugar 0.6 g

HAM AND CHEESE SOUFFLE



Ham and Cheese Souffle image

I like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it. -Airy Murray, Williamsport, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 10

16 slices white bread (crusts removed), cubed
1 pound sliced ham, chopped
2 cups shredded cheddar cheese
2 cups shredded Swiss cheese
5 large eggs
3 cups whole milk
1 teaspoon ground mustard
1/2 teaspoon onion salt
2-1/2 cups crushed cornflakes
1/3 cup butter, melted

Steps:

  • In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 533 calories, Fat 26g fat (16g saturated fat), Cholesterol 193mg cholesterol, Sodium 1171mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 1g fiber), Protein 30g protein.

EASY CHEESE, POTATO AND HAM SOUFFLé



Easy Cheese, Potato and Ham Soufflé image

Serve this as an impressive starter or a light main meal - it has an unsusual combination of cheese, ham and potatoes. Soufflés are easy to make - honestly! The only real criteria is that they are served immediately and that the bowl used for whisking the egg whites is oil and grease free.....but even that is not that essential. I sometimes add bacon instead of the ham - just brown and crisp it up first, and then crumble it before adding.

Provided by French Tart

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups mashed potatoes
3 medium organic eggs
4 slices lean boiled ham
2 tablespoons grated cheese
2 tablespoons organic butter
salt and black pepper
2 tablespoons single cream

Steps:

  • - Pre-heat the oven to 180 degrees centigrade (see temperature conversions).
  • - Use a food processor or a sieve to make the potatoes extremely smooth.
  • - Separate the eggs.
  • - Beat the egg yolks, cream, ham, cream and cheese into the potatoes.
  • - Season to taste.
  • - Beat the egg whites until stiff and fold into the potato mixture.
  • - Spoon into a well-buttered soufflé dish or casserole and bake in the preheated oven for 30 to 35 minutes.
  • - Serve immediately.

Nutrition Facts : Calories 289.6, Fat 13.9, SaturatedFat 7.3, Cholesterol 177.3, Sodium 916, Carbohydrate 29, Fiber 2.4, Sugar 2.7, Protein 12.3

HAM AND CHEESE PAN SOUFFLE



Ham and Cheese Pan Souffle image

Provided by Food Network Kitchen

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 13

2 russet potatoes, peeled and cut into 1/2-inch cubes
Kosher salt
6 large eggs, at room temperature, separated
8 ounces manchego or aged provolone cheese, grated (2 cups)
1 tablespoon all-purpose flour
Freshly ground pepper
4 tablespoons extra-virgin olive oil, plus more if needed
1 onion, halved and thinly sliced
2 Anaheim chile peppers, halved, seeded and thinly sliced
1/4 pound boiled ham, cut into small cubes
1 teaspoon paprika
2 tablespoons chopped fresh parsley
1 clove garlic, minced

Steps:

  • Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.
  • Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.
  • Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.
  • Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.

Nutrition Facts : Calories 641, Fat 44 grams, SaturatedFat 19 grams, Cholesterol 373 milligrams, Sodium 1215 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 32 grams

HAM AND CHEESE SOUFFLE



Ham and Cheese Souffle image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray
3 tablespoons canola oil
3 tablespoons all-purpose flour
1 1/2 cups milk, warmed
3 large eggs, separated, plus reserved egg whites from Eggs Benedict recipe
1 1/2 cups grated Cheddar
1/3 pound deli ham, diced
1 tablespoon spicy brown mustard
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
  • Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.
  • In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.

HAM SOUFFLE



Ham Souffle image

This is an old-time recipe that has made numerous appearances at potlucks and family get-togethers. The tater tots are a fun and easy way to add potatoes to a tasty dish.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

1 package (1 pound) frozen Tater Tots, divided
1-1/4 cups frozen peas
1-1/2 cups diced fully cooked ham
1 cup shredded Swiss cheese, divided
1/3 cup sliced green onions
1-1/4 cups whole milk
3 large eggs
3/4 teaspoon salt
1/2 to 3/4 teaspoon dried tarragon
1/2 teaspoon pepper

Steps:

  • Place half of the potatoes in a greased 11x7-in. baking dish. Layer with peas, ham, 3/4 cup cheese, onions and remaining potatoes. , In a bowl, whisk milk, eggs and seasonings; pour over potatoes. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 1 hour.

Nutrition Facts : Calories 349 calories, Fat 19g fat (7g saturated fat), Cholesterol 148mg cholesterol, Sodium 1186mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

CHEESY HAM AND POTATO SOUP RECIPE



Cheesy Ham and Potato Soup Recipe image

This Cheesy Ham and Potato Soup is easy to throw together, and will quickly become a family favorite. It's my favorite meal on a cold chilly day, and tastes amazing.

Provided by Camille Beckstrand

Categories     Soup

Time 40m

Number Of Ingredients 11

8 red potatoes (cubed)
½ onion (diced)
3 carrots (sliced)
1 cup frozen peas
2 (8 ounce) cooked diced ham
2 (14.5 ounce) chicken broth
salt and pepper (to taste)
6 Tablespoons butter
6 Tablespoons flour
2 cups milk
2 cups shredded sharp cheddar cheese

Steps:

  • In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth
  • Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes).
  • Add salt and pepper to taste.
  • In a small saucepan, melt butter over medium-low heat.
  • Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).
  • Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).
  • Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.
  • Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.

Nutrition Facts : Calories 423 kcal, Carbohydrate 47 g, Protein 15 g, Fat 20 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 58 mg, Sodium 336 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

HAM AND CHEESE SOUFFLE



Ham and Cheese Souffle image

I first had this at a brunch about 18 years ago. It was so good, I got the recipe and have made it for either brunch or weekend breakfasts since then. It is good with either a fruit salad for breakfast, or a green salad and white wine for brunch or a light dinner. Especially great since it can be made the night before and popped in the oven when you need it! For a change, substitute cheddar cheese for the Swiss cheese.Prep time does not include chill time.

Provided by Leslie in Texas

Categories     Breakfast

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 cups cooked ham, cubed
3 cups swiss cheese, cubed
3 cups French bread, cubed
3 tablespoons flour
1 teaspoon dry mustard
1 dash Tabasco sauce (optional)
3 cups milk
4 eggs, beaten

Steps:

  • Layer ham, cheese, and bread in a buttered 3 quart casserole.
  • Sprinkle with flour and dry mustard mixed together.
  • Sprinkle with Tabasco sauce as desired.
  • Mix milk with beaten eggs and pour over all.
  • Chill at least 2 hours or overnight.
  • Bake at 350° for about 1 hour or until puffy and golden on top.
  • Serve immediately.

Nutrition Facts : Calories 531.5, Fat 27.6, SaturatedFat 13.7, Cholesterol 203.4, Sodium 480.4, Carbohydrate 33.9, Fiber 1.6, Sugar 0.9, Protein 35.3

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