Time 50m Yield 12 serving(s) Number Of Ingredients 10 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.
Time 1h15m Yield 8 Number Of Ingredients 13 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.
Time 1h15m Yield 6 Number Of Ingredients 10 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.
Time 2h20m Yield 8 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg. Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed. Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham. Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham. Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese. Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.
Time 1h25m Yield 2-4 serving(s) Number Of Ingredients 8 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.
Time 1h25m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a small bowl, mix creamer and water until smooth. In a small saucepan, heat butter over medium heat. Stir in flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a greased 13x9-in. baking dish, layer potatoes and ham; pour sauce over top. Bake, covered, 15 minutes. Uncover; bake until potatoes are tender, 40-50 minutes longer. Sprinkle with cheese; bake until edges are bubbly and cheese is melted, 5-10 minutes.
Time 1h20m Yield 4 Number Of Ingredients 6 Steps:
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix all ingredients; spoon into baking dish. Bake about 1 hour or until bubbly and hot. Let stand 5 minutes before serving.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 6 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.
Time 1h30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside. Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham. Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.
Time 50m Yield 8-10 servings. Number Of Ingredients 7 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.
Time 45m Yield 5 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese. Bake uncovered in preheated oven for 40 minutes.
Time 1h5m Yield 2 casseroles (5 servings each). Number Of Ingredients 7 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°.
Time 1h15m Yield 8 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish. Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes. Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs. Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.
Time 1h10m Yield 10 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through.
Time 45m Yield 4-6 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first four ingredients; set aside. In a saucepan, saute onion in butter for 2 minutes; stir in flour until blended. Gradually add milk and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; pour over the ham mixture and stir until combined. Transfer to a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Time 1h Yield 8 serving(s) Number Of Ingredients 6 Steps:
In a med bowl, mix milk and soup until smooth. Set aside. Peel and slice potatoes into 1/4 inches slices. Arrange half the potato slices in a layer in a greased, shallow baking dish. Top potatoes with salt, pepper, half the soup mixture, half the ham, and then half the cheese. Repeat for second layer. Cover and bake at 400 degrees for 45 minutes or until potatoes are tender. Let rest for 10 minutes before serving. Yum!
Time 2h5m Yield 6 Number Of Ingredients 8 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).
Time 1h5m Yield 6 Number Of Ingredients 10 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.
