Cheddar Potatoes With Ham And Beans Recipes

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, ham and green beans in sprayed baking dish.
• In small bowl, combine soup, milk and 1/2 cup of the cheese; mix well. Pour over mixture in baking dish; stir gently to mix. Sprinkle with remaining 1/2 cup cheese.
• In small bowl, combine butter and bread crumbs; mix well. Sprinkle over top.
• Bake at 350°F. for 1 hour 10 minutes to 1 hour 15 minutes or until mixture is bubbly.

Steps:

• Preheat oven to 350 degrees. Butter a baking dish.
• In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
• In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
• Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

Steps:

• Place first four ingredients in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 10-15 minutes. Drain., Meanwhile, in a Dutch oven, heat butter over medium heat; saute onion and celery until tender. Stir in flour and pepper until blended; gradually stir in milk. Bring to a boil, stirring occasionally; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Stir in ham and potato mixture; heat through over low heat.

Steps:

• Spray the inside of slow cooker with cooking spray.
• Combine potatoes, Cheddar and Monterey Jack cheese, cream of celery soup, and sour cream in the slow cooker.
• Place ham on top of potato mixture.
• Cook potato mixture on Low for 5 to 6 hours. Stir well before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer half the potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers.
• Heat milk, peas, flour, butter, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes.
• Stir Cheddar cheese into sauce until cheese is melted.
• Pour sauce over potato and ham mixture; sprinkle with paprika.
• Cover baking dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 1 hour.
• Remove foil and continue baking until lightly browned, about 15 minutes more.

Steps:

• In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper., Cover and cook on low for 8-10 hours or until potatoes are tender.

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute, stirring occasionally, until softened. Remove from heat. Stir in potatoes, ham, cheese, flour and pepper.
• Pour half-and-half over potato mixture. Heat to boiling over medium-high heat; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
• In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
• Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
• Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

Steps:

• Cube the potatoes, peeling first if desired.
• String the beans and break into 2 inch pieces.
• Coarsely chop the onion.
• Place ham, potatoes, beans, black pepper, and onions into a wide, shallow pot or dutch oven.
• Add enough water to come within a couple inches of the top of the food.
• Bring the pot to a boil then simmer gently for 15 minutes or until potatoes are tender.
• This can be drippy so I suggest serving it in bowls or soup plates.
• Cornbread makes a good accompaniment if you want to sop up the juices.

Steps:

• In a bowl, add the canned soups, milk, garlic powder and pepper; stir to mix well.
• In a greased 13x9-inch baking pan, add half the sliced potatoes.
• Toss in half the onions, over the potatoes.
• Pour half the soup mixture over the potatoes.
• Sprinkle half of the cheese over the potatoes.
• Place the sliced ham pieces evenly over the potatoes.
• Add the remaining sliced potatoes, onions, soup mixture, and cheese.
• Cover, and bake in a 375 degree oven for 1 hour.
• After 1 hour, uncover the pan, and continue baking for 30 minutes more.
• Note: Sometimes I'll use ham steaks that come in a 16-oz pkg., which I cut them into 3/4 to 1-inch pieces. (I used John Morrell Ham Steaks, and I used the entire pkg.). Also, I think one could add a bit more garlic powder & white pepper (possibly an 1/8 teaspoon more of each).