Mashed Potato And Ham Swiss Cheese Bake Recipes

HAM AND SWISS CHEESE POTATO BAKE

Steps:

• Heat oven to 400°F. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in milk, ham and cheese.
• Bake uncovered 50 minutes; sprinkle with bread crumbs. Bake 10 to 14 minutes longer or until top is golden brown.

HAM & CHEESE STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil.

HAM & SWISS POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook and stir 1 minute. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in Alfredo sauce and seasonings; heat through., Drain potatoes; transfer to a greased 13x9-in. baking dish. Layer with ham, cheese and sauce. In a small bowl, combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, 18-22 minutes or until topping is golden brown and cheese is melted. Let stand 5 minutes before serving. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, layering ham, cheese and sauce in baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Prepare crumb topping; sprinkle over top. Bake as directed.

LEFTOVER HAM -N- POTATO CASSEROLE

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.

HAM N CHEESE MASHED POTATOES

Steps:

• In a large bowl, combine potatoes and garlic salt. Spread into a greased 1-1/2-qt. baking dish. Sprinkle with ham. Fold cheese into whipped cream; spoon over ham. , Bake, uncovered, at 450° for 15 minutes or until golden brown.

MASHED POTATOES WITH HAM

Steps:

• In a large microwave-safe bowl, combine onion and 1 tablespoon of butter. Microwave, uncovered, on high for 2 minutes or until tender, stirring once. Add potatoes, ham, onion salt and pepper; mix well. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflakes; dot with remaining butter. Bake, uncovered, at 375° for 15 minutes or until heated through.

CHEESY LEFTOVER HAM AND MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell.
• Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.

INSTANT MASHED POTATO, HAM AND CHEESE CASSEROLE

Steps:

• Combine water, salt, butter, garlic powder and parsley flakes and heat to a boil.
• Remove from heat.
• Add cold milk.
• Stir instant potato flakes gently and stir until smooth.
• Pour instant potatoes into well greased casserole dish.
• Top potatoes with Virginia Baked Deli Ham (I like to brown my ham in butter in a skillet before adding to casserole; just makes ham crisp. I only do this if I have time. Just as good without browning the ham -- ).
• Top Ham with shredded cheese.
• Broil 4-6 inches from heat for 60 seconds or until golden brown.

BAKED HAM AND CHEESE IN A MASHED POTATO CRUST

Steps:

• Preheat oven to 350.
• Mix mashed potatoes and mustard (personally, I prefer to leave the mustard out, but that's just me.) Spread evenly in bottom of non-stick 8x8 baking pan.
• Add ham cubes in layer on top of potatoes.
• In electric blender, blend cottage cheese and cheddar cheese until fairly smooth. Spread over ham.
• Bake for 30 minutes.

MASHED POTATO AND HAM SWISS CHEESE BAKE

Steps:

• Set oven to 375 degrees.
• Butter a 2-quart casserole dish.
• Cook the potatoes in boiling water until fork-tender; drain and place in a bowl.
• Mash potatoes then add in butter, salt, pepper, pinch nutmeg and whipping cream; mix until well combined.
• Spoon about two-thirds of the potato mixture on the bottom and up the sides of the prepared baking dish; set aside (this can be done up to a day in advance, covered and refrigerated).
• In a bowl combine the shredded swiss cheese, cubed ham and green onions; spoon the mixture into the potato-lined dish.
• In a bowl beat eggs with milk; pour over the ham/cheese mixture.
• Spoon (or pipe) the remaining potato mixture over the top.
• Sprinkle with Parmesan cheese (if using) then paprika.
• Bake for 35-40 minutes or until golden brown.
• Let stand about 10 minutes before serving.