Leftover Ham N Potato Casserole Recipes

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LEFTOVER HAM AND POTATO CASSEROLE RECIPE - (4.7/5)



leftover ham and potato casserole Recipe - (4.7/5) image

Provided by cw_2009

Number Of Ingredients 10

6 small potatoes, peeled and cubed
3 tablespoons butter
2 cups cubed fully cooked ham
1 small onion, finely chopped
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups milk
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese
1/4 cup bread crumbs

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.

CHEESY LEFTOVER HAM AND MASHED POTATO CASSEROLE



Cheesy Leftover Ham and Mashed Potato Casserole image

This is something I did one night when I had a bunch of leftovers that turned into one of my favorite comfort foods. You could switch out just about anything for anything of a similar type, chicken for the ham, different soups, etc. Make it as is or use your imagination.

Provided by bd.weld

Categories     Main Dish Recipes     Pork     Ham

Time 1h10m

Yield 6

Number Of Ingredients 10

3 cups leftover mashed potatoes
1 cup shredded Cheddar cheese, divided
1 (2.8 ounce) package French fried onions, divided
1 ½ cups diced leftover cooked ham
1 (10 ounce) package frozen peas and carrots, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
¾ teaspoon dry mustard
½ teaspoon granulated garlic
¼ teaspoon fresh ground black pepper
aluminum foil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell.
  • Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
  • Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 33.3 g, Cholesterol 40.8 mg, Fat 23 g, Fiber 3.3 g, Protein 15.5 g, SaturatedFat 9.1 g, Sodium 1344.8 mg, Sugar 2.4 g

HOLIDAY HAM AND POTATO CASSEROLE



Holiday Ham and Potato Casserole image

I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.

Provided by Chef John

Categories     Potato Casseroles

Time 2h20m

Yield 8

Number Of Ingredients 14

¼ cup unsalted butter
1 cup diced yellow onion
¼ cup all-purpose flour
2 cups heavy cream
2 cups whole milk
2 teaspoons boneless, skinless chicken breast, cut into 4 portions
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon freshly grated nutmeg
¼ teaspoon Worcestershire sauce
2 teaspoons chopped fresh thyme leaves
4 ½ pounds russet potatoes, peeled and sliced 1/4 inch thick
8 ounces grated sharp white Cheddar cheese
1 pound thinly sliced ham

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.

Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg

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