HAM CASSEROLE
This is true comfort food. I'm from the Midwest so we're big on casseroles and one dish meals. Especially during winter.
Provided by Jodster
Categories Main Dish Recipes Pork Ham
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
- Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.
- Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
- Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 16.9 g, Cholesterol 59.8 mg, Fat 21.1 g, Fiber 1.7 g, Protein 12 g, SaturatedFat 11.7 g, Sodium 640.9 mg, Sugar 2.9 g
INDIVIDUAL HAM CASSEROLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Generously spray 24 muffin cups (2 standard muffin tins) with cooking spray.
- Crack the eggs into a bowl; add the salt, black pepper and chili powder. Whisk until combined. Add the ham, Cheddar, bell peppers and onions and stir.
- With a measuring cup, scoop the mixture into the muffin cups. Bake for 20 to 22 minutes, until puffy and just barely set.
- Within a minute or two, the casseroles will start to flatten just a little bit -- this is normal! Run a knife along the edges of each muffin cup and lift the casseroles out of the pan. Serve warm or at room temperature.
INDIVIDUAL BRUNCH CASSEROLES
I created this recipe one Sunday morning when I needed to use up some potatoes. Our two daughters especially look forward to sitting down to these individual casseroles. -Peggy Meador, Kell, Illinois
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, saute potatoes, onion, celery and green pepper in 2 tablespoons oil until vegetables are crisp-tender. If necessary, add additional oil to prevent sticking. Remove from heat. , In a large bowl, whisk eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes. , Bake, uncovered, 25-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 507 calories, Fat 31g fat (12g saturated fat), Cholesterol 261mg cholesterol, Sodium 995mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein.
MINI HAM AND EGG CASSEROLES
Make and share this Mini Ham and Egg Casseroles recipe from Food.com.
Provided by Meredith .F
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease 12 cup muffin pan & fill each halfway with bread cubes. Top each with a cream cheese slice.
- Heat evoo and add ham, scallion whites, & a pinch of pepper. Cook & stir until scallions are tender, about 5 minute Stir in half & half and bring to a simmer just before removing from heat.
- In a bowl, whisk eggs & thyme, then whisk in half & half mixture. Fill the muffin cups with the egg mix & bake until puffed and golden around the edges, about 15 minute Run a knife around edges & invert onto a cooling rack.
- Drizzle tomato slices w/evoo, top w/scallion greens and season w/ salt & pepper. Serve alongside mini ham casseroles & enjoy!
Nutrition Facts : Calories 524.5, Fat 38, SaturatedFat 17.8, Cholesterol 401.9, Sodium 757.1, Carbohydrate 23.9, Fiber 1.9, Sugar 2.7, Protein 22.2
INDIVIDUAL BREAKFAST CASSEROLES
Make and share this Individual Breakfast Casseroles recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 1h
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Prheat oven to 400°F.
- Drain thawed potatoes and make sure there is no excess water on them.
- Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
- Press potatoes into the bottom of the ramekin.
- Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
- Remove from oven and allow to cool for 10-12 minutes.
- Right after removing from oven, reduce oven temp to 350°F.
- In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
- In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
- Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
- Place half the cheese on top of the potatoes in the ramekin.
- Cover this cheese with the sauteed peppers and onion.
- Pour egg mixture over that.
- Top with remaining cheese.
- Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
- Allow to rest 5-10 minutes after cooking.
- Then run a knife around the edges of the ramekin, and invert onto a serving plate.
- Tap lightly, and carefully lift ramekin away from casserole.
- Serve warm.
Nutrition Facts : Calories 739.2, Fat 48.2, SaturatedFat 21.8, Cholesterol 275.9, Sodium 801.4, Carbohydrate 50.9, Fiber 5.3, Sugar 5.2, Protein 26.3
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