Ham Veggie Casserole Recipes

CHEESY HAM AND VEGGIE CASSEROLE

Steps:

• Cook pasta according to package instructions.
• Drain pasta.
• Stir together diced ham, vegetables, salt and pepper .
• In a 2 qt.casserole sprayed with cooking spray : layer 1/2 pasta, ham/veggie mixture, then the other 1/2 pasta.
• Pour soup evenly over all.
• Top with bread crumbs and sprinkle on a little paprika.
• Bake at 350 degrees for 35 minutes.

HAM AND VEGETABLE CASSEROLE

Steps:

• In a saucepan, bring the potatoes, carrot, celery and water to a
• boil. Reduce heat; then cover and cook about for 15 minutes or until the vegetables are tender. Drain.and set aside
• In a large skillet, saute the ham, green pepper and onion in 3
• tablespoons butter until tender. Add to the potato mixture. Transfer
• to a greased 1-1/2-qt. baking dish.
• In a large saucepan, melt the remaining butter; stir in flour until
• smooth. Gradually add the milk, salt and pepper. Bring to a boil;
• cook and stir for 2 minutes or until thickened. Reduce heat; add
• cheese and stir until melted.
• Pour over the ham mixture. Sprinkle with bread crumbs. Bake,
• uncovered, at 375° for 25-30 minutes or until heated through.

VEGGIE NOODLE HAM CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions; drain. In a large bowl, combine soups and milk; stir in the noodles, corn, vegetables, ham, parsley, pepper, salt and 3/4 cup of cheese. , Transfer to a greased 13x9-in. baking dish. Cover and bake 45 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes or until bubbly and cheese is melted. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with remaining cheese the last 5 minutes.

HAM & VEGGIE CASSEROLE

Steps:

• Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.

ONE-POT HAM AND VEGGIE PASTA

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

HAM, HASH BROWNS & VEGGIES CASSEROLE

Steps:

• Preheat the oven to 350*F. Prepare a large casserole dish (mine is 12 X 9 X 4) by liberally spraying it with non-stick cooking spray. Set aside.
• Heat canola oil in frying pan over medium-high heat. Add ham, onion, and celery. Cook until onions and celery are soft. (Approximately 5 minutes).
• Combine the remaining in ingredients (except the paprika) in a large mixing bowl. Add the ham/onion/celery mixture to the mixing bowl. Stir well to incorporate.
• Spread the entire mixture into prepared casserole dish; sprinkle with paprika for some color.
• Bake 1 hour or until the casserole is heated all the way through and the vegetables are tender. Garnish with green onions and parsley, if desired.