Grandmas Ham Casserole Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• Pour ginger ale into the roasting pan. Rub brown sugar over the ham. Attach pineapple slices to outside of ham with toothpicks. Secure a cherry into the middle of each pineapple slice again using toothpicks. Pour reserved pineapple juice into pan with ginger ale. Tent aluminum foil over the ham.
• Bake ham in preheated oven for 4 hours. Remove aluminum foil and continue baking another 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
• Mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9x13-inch baking dish until evenly distributed.
• Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle chips atop casserole and return to oven; bake for 5 minutes more.

Steps:

• Cut cauliflower into florets (about 3 cups). Cook in boiling salted water to cover 10 to 12 minutes, or until tender; drain and set aside.
• Melt 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until mixture begins to thicken. Lower heat to medium. Add cheese and sour cream, stirring until cheese melts. (Do not boil.).
• Stir cauliflower, ham and mushrooms into cheese sauce; pour into a 2-quart baking dish. Sprinkle breadcrumbs evenly over casserole. Cut 1 tablespoon butter into pieces and sprinkle evenly over breadcrumbs.
• Bake casserole, uncovered, at 350 degrees for 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

Steps:

• Preheat oven to 350°F.
• Brown the beef in a frying pan. While the beef is cooking, follow the directions on the instant potato box and prepare those in a separate pot. If you are using frozen vegetables, cook those now as well in a separate pot. If you use canned veggies, there is no need to cook them.
• When the beef is browned, drain any grease from the pan. Add the can of creamed soup directly to the frying pan and mix the meat and soup together. (heat should be off now.).
• On the bottom of a 13x9 baking pan smooth the beef mixture to cover the bottom. Add the vegetables on top of the beef. MAKE SURE TO DRAIN ALL LIQUIDS BEFORE ADDING TO THE DISH! On top of the vegetables smooth over the already prepared mashed potatoes. Sprinkle the cheese on the top and season with black pepper.
• Stick 'er in the oven for 20-30 minutes or until the cheese is nicely tanned.
• Enjoy!

Steps:

• Beat eggs, slowely add scalded milk while beating.
• Fold in buttered bread that has been cubed.
• Add cheese and ham.
• Add salt, pepper, dry mustard.
• Put in greased 9x12 pan and let stand overnight in refridgerator with Saran wrap over it.
• Bake at 325 for 1hour.
• cool to set.

Steps:

• Preheat oven to 350 degrees F. Combine all ingredients except corn flakes and butter.
• Place casserole mixture in greased 9x13 pan, sprinkle with corn flakes, and drizzle with melted butter.
• Bake for 30-35 minutes.

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.

Steps:

• Prepare 9" quiche dish or pie plate by spraying with non-stick cooking spray.
• Layer the onions, ham, and tomatoes into pie pan.
• Mix together the eggs, milk, oregano, and Bisquick.
• Pour on top of layered mixture.
• Top with cheese.
• May be refrigerated overnight at this point.
• Bake at 350F degrees for 45 minutes.
• Preheat oven to 350°.

Steps:

• Drain artichoke hearts.
• Combine soup,onion,sherry and garlic salt.
• Mix well.
• In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture.
• cover and bake for 25-30 minutes in a preheated 375 degree oven.
• One variation of this recipe that i leave out is to add 8 quatered hard boiled eggs to the pan before the soup mixture is poured on.
• I am not a big hard boiled egg fan so I omit it.
• She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven.
• When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.