Ham And Potato Casserole Recipes

SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 350 degrees. Butter a baking dish.
• In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
• In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
• Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

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 & CHEESE POTATO CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham., Transfer to 2 greased 2-qt. baking dishes. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SKINNY HAM AND POTATO CASSEROLE

Steps:

• Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
• Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
• Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

HAM AND SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

HAM AND POTATO CASSEROLE

Steps:

• HEAT oven to 350 degrees.
• COOK onion and green pepper in margarine until tender.
• STIR in flour and pepper.
• ADD milk and bring to a boil, stirring constantly.
• REDUCE heat and add cheese and mayo; stir until cheese melts.
• ADD potatoes and ham; put into casserole dish.
• BAKE for 30 minutes.

HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a skillet with cooking spray. Cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes.
• Spray a 9x13-inch baking dish with cooking spray.
• Combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.
• Stir cream of mushroom soup, sour cream, and cream cheese together in the same skillet used for onion and green pepper; mix until combined and smooth.
• Stir soup mixture into vegetable and ham mixture until combined. Mix in the Monterey Jack cheese.
• Bake in preheated oven until vegetables are tender and sauce is bubbling, about 35 minutes.
• Sprinkle with cracker crumbs and return to oven until topping is lightly browned, about 5 minutes.

SCALLOPED POTATOES AND HAM

Steps:

• Preheat the oven to 350˚. Butter a large casserole dish.
• Heat butter in a large skillet. Add the onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add the ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
• Combine the half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in the flour and black pepper until totally combined. Set aside. (You may add salt, but the cheese and ham are salty, so add sparingly.)
• Combine the two grated cheeses. Set aside.
• Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin). Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
• Repeat this twice more, ending with a sprinkling of cheese and the rest of the cream mixture. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
• Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

EASY HAM AND POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray an 8-inch square casserole dish with non-stick spray.
• Mix all ingredients together in a large bowl, coating the ham and potatoes evenly.
• Spread the ham and potatoes into your baking dish.
• Bake for 45-50 minutes or until hot and melty.
• Let stand 5 minutes before serving.

INSTANT POT SCALLOPED POTATOES AND HAM

Steps:

• Start by washing, peeling, and slicing your potatoes to 1/4 inch thick. I recommend using a mandoline.
• Once potatoes are thinly sliced toss them into the Instant Pot. Add in your diced ham, parsley, garlic, onion, salt, chicken stock, and place lid on the Instant Pot.
• Make sure the valve is set to sealing and do high pressure/manual for 1 minute. Once the timer goes off do a quick release.
• Remove all your potatoes and ham and place them in your baking dish. Make sure to leave all the liquid in the Instant Pot. This will be the base of your creamy cheesy sauce.
• Now you will turn your Instant Pot to saute and add in your heavy cream and shredded Monterey jack cheese. You need to stir constantly so it doesn't burn.
• Once the cheese is fully mixed and melted, go ahead and mix up your cornstarch and tablespoon of cold water. Then pour that in and again continuously stir. This will thicken the sauce.
• When the sauce is thick, pour over the potatoes and ham. Then gently stir the mixture to cover the potatoes and ham.
• Top with 1/2 cup Monterey jack cheese and then place your mixture in a preheated oven and broil on high. Cook anywhere 3-5 minutes until it becomes golden brown on the top.
• Remove from the oven, top with fresh parsley, and serve.

HAM AND POTATO CASSEROLE

Steps:

• In a large skillet, fry hash browns in oil until browned. Remove from heat, stir in ham, soup, sour cream, 1-1/2 cups cheddar cheese and Parmesan cheese. Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 30-35 minutes.

HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart with nonstick cooking spray.
• In a large bowl, combine the ham, potatoes, onion, bell pepper, and 1/2 cup of the cheese. Stir until mixed. Pour the mixture into the baking dish.
• Add salt and pepper.
• In a smaller bowl, combine the milk and cornstarch. Whisk until the cornstarch has dissolved. Pour over the ham mixture in the baking dish.
• Cover the dish with aluminum foil and bake for 45 minutes.
• If you want a cheesy, crunchy topping, sprinkle the crushed potato chips and additional shredded cheese over the top.
• Turn the oven up to 400 degrees F.
• Return to the oven for about 15 minutes or until the topping is golden brown.

HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray 1 1/2 quart casserole dish with non-stick spray or lightly butter.
• Arrange half of potatoes, green pepper and onion, and ham in dish.
• Sprinkle with freshly ground black pepper.
• Repeat with remaining half potatoes, peppers, onions and ham.
• Mix soup and milk in seperate container until fairly smooth.
• Pour over casserole.
• Gently move ingredients around so mixture can seep inches.
• Cover and cook for one hour.
• Heat the 1 tablespoons butter in saucepan or microwave until just melted.
• Add bread crumbs and toss to coat.
• Remove lid from casserole and sprinkle with crumbs.
• Continue to cook uncovered for 15 minutes.
• Remove from oven and allow to stand for 10 minutes.

CHEESY HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 400°F.
• Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
• Pour in pour in chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese.
• Place ½ of the potatoes in a 9×13 pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
• Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.

HAM AND POTATO CASSEROLE

Steps:

• 1. Prep and assemble all ingredients.
• 2. Butter, or lightly coat with cooking oil spray, a 9"x13" casserole; set aside.
• 3. In a large bowl, using a large spoon, mix together both soups.
• 4. Gradually mix in 1 can of milk.
• 5. Add seasoned salt and pepper; mix well; set aside.
• 6. Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.
• 7. Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.
• 8. Add chopped ham and onion (if using) and mix well.
• 9. Place oven rack in middle position and preheat oven to 350º F.
• 10. Pour mixture into prepared dish and smooth down.
• 11. Evenly distribute both cheeses over top; set aside.
• 12. In a medium bowl, mix together crushed cornflakes and melted butter to coat.
• 13. Sprinkle cornflakes even over top of cheese layer.
• 14. Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.
• 15. Remove from oven and let rest for 5 minutes before serving.
• 16. Cover and refrigerate leftovers.