Moms Ham N Biscuit Casserole Recipes

MOTHER'S HAM CASSEROLE

Steps:

• Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain. , In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add the potato mixture. Transfer to a greased 1-1/2-qt. baking dish. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted. , Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.

MOM'S HAM 'N BISCUIT CASSEROLE

Steps:

• Make your biscuits but don't bake them yet. (I use my recipe #182802).
• Preheat oven to 450 degrees, grease a 9 x 12 casserole or pyrex dish.
• Make the biscuits and set them in the pan.
• Saute onions, celery and oil.
• Stir in flour and slightly brown, being careful not to burn.
• Stir in milk a little at a time and add soup.
• Bring to a boil, turn down heat and add the ham and lemon juice, stir.
• Pour over the biscuits and bake about 30 minutes or until biscuits are done. (I put a jelly roll pan underneath in case it rises too much.).
• Let casserole set for 5 minutes or so before serving.

HAM AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350.
• Melt butter in pan and saute celery, onion and carrots until tender.
• Add cream of chicken soup and bouillon granules to the vegetables and mix together.
• Bring to a low boil.
• Mix cornstarch and water together and add to pan.
• Stir in peas and ham, and bring to a low boil once again.
• Lightly grease a 9x13 pan.
• Pour mixture into greased pan, but reserve a bit of the liquid.
• Sprinkle with shredded cheese.
• Top with canned biscuits.
• Spoon a little of the reserved liquid over each bisquit.
• Bake for 30 to 35 mins, until biscuits are nicely browned.