Showing posts with label ham casserole. Show all posts
Showing posts with label ham casserole. Show all posts

Wednesday, April 27, 2011

Got Leftover Ham? Ham Casserole!

RileyAdamsFoodBlogPostpic_thumb_thumb[3]Cleo’s delicious ideas for ham leftovers yesterday (Easter egg and bacon salad, ham salad, and Italian Easter Pie Palmiers) really got me thinking (and made me hungry!)

I have a lot of leftover ham. Actually, I’m not sure what possessed me to buy so much ham for Easter since it was just the four of us this year.

So I not only have enough for all of Cleo’s wonderful recipes, but I also have enough for the 2 cups of chopped ham needed for my ham casserole recipe! And the recipes are all different enough that I don’t even think anyone in my house will be saying, “Ham again?”

This recipe is super easy to throw together but you do need to set aside an hour and 20 minutes to cook it since the pasta isn’t cooked when you prepare the dish. So it takes maybe 5 or 6 minutes to throw together, but it’ll take a lot longer to let it cook.


Ham Casserole

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1 cup milk
1 cup sour cream (I use light)
1 cup water
1 can cream of mushroom soup (I use light)
1 t salt
1 t pepper
10 oz. package frozen peas
2 cups uncooked elbow macaroni pasta
2 cups cooked, chopped ham
3 oz. can sliced mushrooms (drained)
1 cup (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Combine sour cream, milk, water, salt and pepper with the mushroom soup. Add frozen peas, uncooked pasta, ham, and mushrooms. Spray a 13-x-9 inch baking dish with cooking spray and spoon mixture into dish. Sprinkle shredded cheese on the top.

Cover the casserole and bake for 80 minutes. Uncover and cook for 10 more minutes.


Hope everyone had a Happy Easter!

Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Wednesday, December 1, 2010

Ham and Hash Brown Casserole


If there’s one thing my crew is tired of right now, it’s turkey.

So tired that we even sent my parents home to South Carolina with zipper bags of turkey. So tired that the turkey sandwiches in the kids’ lunchboxes are not being gobbled up.

So we’re on to ham now. :) And because the weather has taken a turn for the cooler, I think I’m likely going to be focusing on soup and casseroles for the near future.

Today, I’ve got a ham casserole that fits the comfort food bill perfectly. This could be considered a breakfast casserole because of the hash browns…but we’re big fans of breakfast for supper, so it’s an anytime meal for us.

Unfortunately for me, the curse of the unappetizing pictures inexplicably continues! I’m being further punished by following Cleo, whose scrumptious pictures usually make me want to eat my computer screen at 5 a.m. :) But I promise, promise it tastes better than it looks! Trust me.


Ham and Hash Brown Casserole

32 oz. package of frozen shredded hash browns
8 oz diced, cooked ham
2 cans cream of potato soup (low-sodium, if you can find it)
16 oz. sour cream
2 cups sharp cheddar cheese
1 1/2 cups grated Parmesan
1/2 cup bacon bits
1/4 cup green onion

Preheat oven to 375 degrees. Spray 9x13 Pyrex dish.
Mix all ingredients except Parmesan cheese. Spread into dish and top with Parmesan cheese.

Bake one hour or until golden-brown.

Stay warm! :)

Delicious and Suspicious (July 6, 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig