Round 2 Recipe Ham Skillet Casserole

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EASY HAM BAKE (COOKING FOR 2)



Easy Ham Bake (Cooking for 2) image

Bisquick Heart Smart® recipe! The classic combo of ham, broccoli and cheese is baked with a tender, melt-in-your-mouth biscuit topping.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 3

Number Of Ingredients 7

1 1/2 cups frozen broccoli cuts
1/4 cup canned condensed 98% fat-free cream of mushroom soup
1/4 cup canned condensed Cheddar cheese soup
1/4 cup fat-free (skim) milk
3/4 cup cut-up cooked ham, chicken, turkey or beef
1/2 cup Bisquick Heart Smart® mix
1/3 cup fat-free (skim) milk

Steps:

  • Heat oven to 425°F. Spray 1-quart casserole with cooking spray. In casserole, mix broccoli, soups, 1/4 cup milk and the ham. Microwave on High 3 minutes; stir.
  • In small bowl, stir Bisquick® mix and 1/3 cup milk until blended. Pour evenly over soup mixture.
  • Bake uncovered 20 to 23 minutes or until crust is light golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 310, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1680 mg, Sugar 8 g, TransFat 1/2 g

HAM AND CHEESE SKILLET CASSEROLE



Ham and Cheese Skillet Casserole image

One of the very few items Crystal has of her Mamaw Maggie's is her cast-iron skillet. Until recently she used the skillet only for making cornbread, but she has now discovered the pan's varied talents. If you are not familiar with cast-iron pans, they can seem intimidating. All that talk of properly seasoning them, how to wash them (or not wash), seems like too much work. But trust us, the benefits of the cast-iron pan far outweigh any care concerns. They heat evenly and beautifully, and when properly cared for, they will last a lifetime. Crystal's pan has lasted several lifetimes! This breakfast recipe will work with any oven-safe skillet, but when using a cast-iron skillet, your bottom layer of potatoes will get a nice crispness to it.

Yield makes 6 to 8 servings

Number Of Ingredients 11

1 large russet potato, peeled and cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 cup whole milk
1 tablespoon unsalted butter, melted
1 cup all-purpose flour
2 green onions, thinly sliced, green parts only
12 ounces thick-sliced deli ham, cut into 1/2-inch pieces
2 ounces sharp Cheddar cheese, shredded (1/2 cup)

Steps:

  • Place an oven rack in the upper third of the oven. Preheat the oven to 450°F.
  • Toss the potatoes with 1 tablespoon of the vegetable oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of pepper in a microwave-safe bowl. Cover the bowl with a paper towel and microwave on high, stirring the potatoes halfway through cooking, until the potatoes begin to soften, 5 to 7 minutes. Drain the potatoes well and set aside.
  • In a separate large bowl, whisk together the eggs, milk, butter, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir in the flour and green onions until just incorporated but still a bit lumpy, and set aside.
  • Heat the remaining 1 tablespoon of oil in a 10-inch oven-safe skillet set over medium-high heat until shimmering. Add the ham and potatoes; cover the skillet with foil and cook until the potatoes start to brown, about 10 minutes. Uncover the skillet, pour in the egg mixture, and sprinkle the cheese over the top. Bake for 25 to 30 minutes, or until puffed and golden. Transfer the skillet to a wire rack and let cool for 5 minutes. Use a rubber spatula to loosen the casserole from the skillet, then slide it onto a cutting board, slice into wedges, and serve.
  • If you decide to invest in a cast-iron skillet, here are Crystal's tips on how to properly season and store your pan. When properly seasoned, a cast-iron skillet works better than any nonstick pan around!
  • Preheat the oven to 400°F.
  • New pans will contain a coating of wax. Thoroughly wash the inside of your skillet with warm soapy water to remove the coating. Never put your cast-iron pan in the dishwasher or let it soak for any length of time.
  • Important: Dry your skillet thoroughly with paper towels. It is imperative that it is completely dry. Do not let it air-dry.
  • Dampen a paper towel with vegetable oil such as canola oil, or shortening such as Crisco, and wipe the inside of your skillet thoroughly, creating a nice sheen or glisten on the pan.
  • Cover the bottom of your pan with coarse salt to a depth of about 1/2 inch up the sides of the pan.
  • Place your skillet in the oven for 30 minutes.
  • Using oven mitts, remove the pan from the oven. Place pan on a safe surface for cooling. Cool for 30 minutes or more until the pan is cool to the touch.
  • Dump the salt from your skillet and wash the skillet with warm soapy water. Rinse and dry skillet thoroughly, as mentioned above.
  • Before putting your pan away, be sure to give it another light coating of oil or shortening to protect it from rust and corrosion.

ONLINE ROUND 2 RECIPE - HAM AND CHEESE BREAKFAST BURRITO



Online Round 2 Recipe - Ham and Cheese Breakfast Burrito image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 11

1 tablespoon canola oil
Reserved ham, from Ham and Egg Tea Sandwiches
Reserved ham, from Ham and Egg Tea Sandwiches
Half reserved red onion, from Crispy Wonton Cups with Tuna Salad, diced
1/4 cup diced green bell pepper
4 large eggs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Nonstick cooking spray
1/4 cup shredded Cheddar
2 flour tortillas

Steps:

  • Heat a skillet over medium heat and add the canola oil. When the oil is hot, cook the ham, red onion, and bell peppers until softened, 4 to 5 minutes. Remove from the pan and set aside.
  • In a small bowl, whisk together the eggs and salt and pepper.
  • Coat the skillet with cooking spray and put it over medium-low heat. Add the beaten eggs and gently stir with a spatula or wooden spoon. Cook the eggs until they set, 4 to 5 minutes. Put the cooked ham and vegetables back into the pan and stir to combine.
  • Wrap the tortillas in a damp towel and microwave for 30 seconds to warm them. Put a tortilla on a plate, add half the egg mixture, and top with half the cheese. Wrap the ends of the tortilla up and then fold in the sides. Repeat for second burrito and serve warm.

ROUND 2 RECIPE - HAM AND CHEESE CROQUETTES



Round 2 Recipe - Ham and Cheese Croquettes image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 12 croquettes

Number Of Ingredients 10

1 cup baking mix
1/4 cup milk
1 large egg, beaten
Reserved deli ham from Ham and Cheese Spirals recipe, chopped
Reserved Cheddar from Ham and Cheese Spirals recipe, chopped
1/2 medium onion, chopped
2 teaspoons fresh chopped thyme leaves
Kosher salt and freshly ground black pepper
2 cups canola oil, for frying
1 cup panko bread crumbs

Steps:

  • In a large bowl add the baking mix, the milk and the egg and whisk to combine. Stir in the ham, cheese, onion, and thyme, and season with salt and pepper, to taste.
  • In a high sided skillet over medium-high heat, add the oil and heat it to 365 degrees F.
  • In a shallow baking dish or pie plate spread out the bread crumbs and season with salt and pepper, to taste. Using a small cookie scoop or tablespoon measure, scoop out rounds of dough and drop them into the bread crumbs. Roll the dough around to coat them completely. Drop the croquettes, 5 or 6 at a time, into the hot oil and fry until deep golden brown, about 3 minutes. Remove from the oil and drain on brown paper or paper towels. Arrange them on a serving platter and serve warm.

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