Cheesy Leftover Ham Casserole Recipes

Steps:

• Oven at 400 F.
• Set aside 1/2 cup shredded cheese.
• Steam the broccoli until tender-crisp.
• In a lightly sprayed casserole dish, combine noodles, broccoli, onion, cream of mushroom soup, ham, 1 cup of cheese and pepper.
• Stir to combine.
• Top with extra 1/2 cup of cheese.
• Bake for 30 - 35 minutes, until hot and bubbly.

Steps:

• Cook rice according to package directions.
• Preheat oven to 350.
• Pull or dice ham into small pieces.
• Place rice in a 13x9" baking dish and top with ham and stir to combine. Use as much or as little ham as you would like. I used almost 2 cups because I had a lot leftover from Christmas dinner.
• In a large bowl, mix broccoli cheddar soup, milk and sour cream. Start with 3/4 c milk and add more if you would like it a little runnier. I prefer my soup base a little thicker.
• Stir 1/2 c french fried onions, peas and 1/2 c cheddar cheese into the soup mixture.
• When combined, pour the soup mixture over the rice/ham mixture and stir well, but gently, to combine.
• Sprinkle 1/2 c cheddar cheese over the rice/soup mixture.
• Top this with 1/4 c (or more) french fried onions.
• In a plastic bag, crush croutons. It took about 1/4 bag of croutons to get 1/4 cup of crushed croutons (and I used the cheesy garlic flavor).
• Sprinkle crushed croutons over top of all.
• Bake, uncovered, for 20-30 minutes or until the edges start to get bubbly and it is heated through.

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.

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.

Steps:

• * All of these ingredients can be altered to fit your preferences.
• Cook pasta and set aside, while its cooking --.
• Cube your ham.
• Cut the mushrooms and zucchini into quarters.
• Dice onions.
• Saute the onions, zucchini and mushrooms in the olive oil and butter.
• In a large casserole dish combine the ham, pasta and vegetable.
• Add a handful of Montery jack cheese and mix thoroughly.
• Sprinkle top with breadcrumbs.
• Bake in 350°F oven for 20-30 minutes.
• Enjoy!

Steps:

• Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
• Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
• Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
• Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up.
• This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.