Ham And Cheese Casserole Aka Thanksgiving Leftovers Casserole Recipes

HAM AND CHEESE CASSEROLE

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.

HAM & CHEESE CASSEROLE

Steps:

• Combine all ingredients in large mixing bowl.
• Press into 13 x 9 2 inch casserole.
• Bake at 375 degrees for 1 hour or until potatoes in center of casserole are tender.

THANKSGIVING LEFTOVERS CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, preheat oven to 350°. Spread stuffing into a greased 8-in. square baking dish. In a large bowl, combine turkey, soup, garlic powder and 2 tablespoons sour cream; spoon over stuffing. , Drain potatoes; mash in a small bowl. Beat in cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese. , Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake according to directions.

HAM AND CHEESE CASSEROLE A.K.A. THANKSGIVING LEFTOVERS CASSEROLE

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!

LEFTOVER HAM & CHEESE CASSEROLE

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.

LEFTOVER HAM AND CHEESE BROCCOLI CASSEROLE

Steps:

• Boil the pasta according to package directions. Drain and set aside.
• Preheat the oven to 350 degrees and spray a 9x13 inch pan with a non-stick cooking spray. In a medium-sized saucepan over medium-high heat, melt the butter. Whisk in the flour, salt, and pepper to create a roux. Slowly whisk in the chicken broth and then the heavy cream and whisk until it starts to thicken. Add in the cheddar and continue to whisk until melted.
• In a large bowl combine the ham, broccoli, pasta, and cheese sauce. Spread into your 9x13 inch baking dish.