Skinny Brides Guide To Ham And Potato Casserole Recipes

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 POTATO CASSEROLE

Steps:

• Cook cubed potatoes about 15 minutes.
• Dice cooked ham.
• Layer potatoes in a 9x13-inch baking dish, pepper and salt to taste.
• Layer ham over potatoes.
• Blend whipping cream, cheese and horseradish then spread mixture over the ham layer.
• Bake 30 minutes at 350.

CHEESY HAM AND POTATO CASSEROLE

Steps:

• Saute ham and onion together until ham is slightly browned and the water has cooked off.
• Combine butter and can of soup over low heat. Cook until butter has melted and soup and butter have combined.
• Over low heat, add cheese and sour cream to soup/butter mixture, stirring constantly until melted.
• Put potatoes and ham/onions in a 13"x9" baking pan, pour cheesy mixture over the top. Do not stir. Cook at 350 degrees F for about 45 minutes to an hour.

HEAVENLY HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease a 9x13 inch baking dish.
• Place potatoes in a large pot of water, and bring to a boil.
• Boil until slightly tender, about 12 minutes.
• Drain, and transfer to a large bowl.
• Mix sour cream, milk, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes.
• Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
• Bake 45 minutes in the preheated oven.

PEPPER JACK, HAM, AND POTATO CASSEROLE

Steps:

• Mix potatoes, ham, cheese, soup, pepper (I used a mixture of ground white, green, red, and black peppercorns), and onion in crockpot.
• I cooked mine on high for 3 1/2- 4 hours.
• Cook on low setting for 6-8 hours.
• Recipe is done when the potatoes are completely cooked (soft texture, fork inserts easily).
• I used my leftover sprial ham in this and my family almost finished it off the first night, YUM!
• Normally a recipe this size we would get 1-2 more meals out of.

SKINNY BRIDE'S GUIDE TO 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.