HAM AND CHEESE CASSEROLE
Leftover ham and cheese casserole made with homemade condensed soup.
Provided by Christina Lane
Categories Dinner Recipes for two
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375, and lightly butter an 8x8" oven-safe dish.
- First, cook the rotini pasta in plenty of salted boiling water until al dente--about 1-2 minutes less than the package directions. Drain and set aside.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour, and cook for 1 minute until homogenous. Whisk constantly.
- Next, stream in the milk, 1/4 cup of the cream, salt, pepper, onion powder, and garlic powder. Lower the heat and cook while stirring occasionally until slightly thickened. It will take about 5-8 minutes, and the mixture will coat the back of a spoon when it's properly thicken.
- In a large bowl, combine the cooked pasta, cream sauce, sour cream, 1 cup of the grated cheddar, ham and the sliced scallions. Stir well to combine.
- Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of grated cheese. Drizzle the remaining 1/4 cup of heavy cream evenly over the mixture.
- Cover with foil, and bake for 20 minutes. Remove the foil and bake uncovered for 5 minutes to slightly crisp up the cheese on top.
- Let stand for 5 minutes before scooping and serving.
Nutrition Facts : Calories 489 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 891 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
LEFTOVER HAM -N- POTATO CASSEROLE
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
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
HAM CASSEROLE
A healthy version of a baked ham and cheese pasta casserole with sage that is just as comforting as the original. Your entire family will love this dish, and it makes great leftovers too!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to boil. Add the pasta to the water and cook until al dente, according to package directions. Drain and set aside.
- Preheat the oven to 350 degrees F, and lightly grease a 9x13 or similar baking dish.
- Melt the butter in a Dutch oven or similar large, deep pot over medium heat. Add the onion and sauté until beginning to soften, about 6 minutes.
- Sprinkle in the flour, then cook whisking often, until the flour is golden brown, about 2 minutes. Stir in the garlic and cook 30 seconds.
- Gradually pour in milk, whisking constantly, then the half and half. Continue to cook until the sauce simmers and thickens, about 7 minutes.
- Remove from heat, then stir in the salt and nutmeg, then the Greek yogurt, cheddar, and half of the sage.
- Add the drained pasta and ham, toss gently to coat.
- Transfer the mixture to the prepared baking dish.
- Combine the breadcrumbs and olive oil in a small bowl and sprinkle over the top of the pasta. Cover the dish with foil, then bake for 10 minutes covered. Uncover and bake 10 additional minutes, until the crumbs are golden and the pasta is hot and bubbly. If desired, turn your broiler to high to finish browning the crumbs, watching them carefully so that they do not burn. Remove baked pasta from the oven, sprinkle with remaining sage, and serve.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 8), Calories 479 kcal, Carbohydrate 50 g, Protein 26 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 61 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 8 g
HAM & CHEESE CASSEROLES
I got this recipe from my mother and love it because it's easy and I've usually got the ingredients on hand. It freezes well, so I can have an extra ham and cheese casserole handy for when guests show up. Everyone always likes it; there are never leftovers. -Jan Schoshke, Brookville, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large bowl, combine ham, soup, beans and milk. Drain pasta; pour over ham mixture and toss to coat. Transfer to 2 greased 13x9-in. baking dishes., Drizzle each with butter; sprinkle with cheese. Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40--45 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 470 calories, Fat 21g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 1786mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
HAM AND CHEESE CASSEROLE A.K.A. THANKSGIVING LEFTOVERS CASSEROLE
Now! Another reason to look forward to Thanksgiving... (rather, the day after Thanksgiving): This delicious no-waste incredibly tasty casserole!
Provided by Fauve
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray 2qt. casserole dish with non-stick vegetable oil spray.
- Spread a good layer (about 1/2 inch thick) of mashed potatoes along bottom of the casserole dish.
- In a medium sized mixing bowl, combine ham, mayonnaise, mushroom soup, croutons, milk and cheddar cheese.
- Layer this on top of the potatoes.
- Sprinkle top of casserole with grated cheddar cheese; then a slight layer of breadcrumbs.
- Bake in 350 degree Fahrenheit oven for 30 to 35 minutes, or until top is nicely browned.
- Serve with those leftover Thanksgiving rolls or biscuits!
Nutrition Facts : Calories 453.3, Fat 24.9, SaturatedFat 9.3, Cholesterol 70.8, Sodium 2110, Carbohydrate 30.8, Fiber 1.7, Sugar 3, Protein 26.4
LEFTOVER HAM & CHEESE CASSEROLE
A creamy & flavorful casserole that is perfect for leftovers spiral ham. Loaded with flavor, this is a kid-approved dish is sure to be enjoyed.
Provided by Amy Desrosiers
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Boil the pasta according to the package instructions. Drain pasta and return it to the pan.
- Add the ham, cream of mushroom soup, milk, half the shredded cheese, spices, and room temperature cream cheese to the cooked pasta. Stir until creamy.
- Pour the mixture into a casserole dish and top with the remaining cheese.
- Bake uncovered for 30 minutes. Top with green onion before serving.
Nutrition Facts : ServingSize 1 serving, Calories 615 kcal, Carbohydrate 29 g, Protein 33 g, Fat 41 g, SaturatedFat 21 g, Cholesterol 125 mg, Sodium 1372 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 14 g
THE BEST LEFTOVERS CASSEROLE
I created this dish to use up the last 4 cups of leftover Christmas turkey I had on hand, and I think I have a winner! Substitute cooked chicken and chicken broth for the turkey if you wish, and the dish can be made vegetarian by using vegetable stock and substituting more veggies for the turkey. You could also make this dish kosher by using vegetable stock and substituting imitation crab for the turkey. Note: While the serving size states "10", expect this to serve 5 or 6 people at just one meal if you think everyone will go for seconds.
Provided by Lennie
Categories Poultry
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- First, grate mozzarella cheese; set aside.
- Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.
- Meanwhile, preheat oven to 350F; spray a large casserole dish (I used a deep 13x9 pan) with nonstick spray like Pam and set aside.
- In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir.
- Add cooked turkey cubes to mushroom/pasta mixture; stir.
- In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined.
- Whisk in turkey stock (preferably made from Rescued Turkey Stock recipe#24576), sour cream and wine.
- Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.
- Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.
- Add all but one cup of the sauce to the pasta mixture, and stir well.
- Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture.
- Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.
- Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese.
- Bake in preheated oven for 30 minutes; casserole will be quite bubbly.
- Serve with a green salad and the wine you used in the sauce.
Nutrition Facts : Calories 446.8, Fat 28, SaturatedFat 16.7, Cholesterol 71.1, Sodium 425.8, Carbohydrate 33.2, Fiber 1.9, Sugar 2.6, Protein 14.5
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