Ham Bean Scallop Oamc Recipes

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 potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until partially cooked. Drain and cool potatoes. Peel and cut into 1/4-in. slices. Spread in greased 3-qt. baking dish. , Preheat oven to 350°. In large saucepan, melt butter. Stir in flour until smooth; add broth. Bring to a boil. Cook and stir 1-2 minutes or until thickened and bubbly. Remove from heat. Stir in remaining ingredients. Pour over potatoes and toss gently to coat. , Bake, uncovered, 50-60 minutes or until potatoes are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
• Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
• Bake in the preheated oven until the top is lightly browned, about 1 hour.

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Steps:

• Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
• Allow enough extra wrap to fold over top.
• Use one pan for each six servings or one-fourth of the recipe.
• Do not line pans for food to be served without freezing.
• Add beans to boiling water; return to boiling.
• Boil beans 2 minutes;then soak beans 1 hour (or overnight, if preferred).
• Add salt to beans.
• Cook beans slowly until tender, about 1 1/2 hours.
• Drain; save cooking liquid.
• Cook onion and green pepper in fat about 5 minutes, stirring occasionally.
• Stir in flour and mustard.
• Add enough milk to the reserved bean liquid to make 1 1/2 quarts.
• Add the bean liquid and milk slowly to the vegetable mixture.
• Cook until thickened, stirring constantly.
• Stir in beans, cheese, and ham.
• Pour one-fourth of mixture into each baking pan.
• Pack food tightly to avoid air pockets.
• TO SERVE WITHOUT FREEZING: Preheat oven to 375F.
• (moderate).
• Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan which will not be frozen.
• Sprinkle topping over bean mixture in baking pan.
• Bake 30 minutes or until crumbs are lightly browned.
• TO FREEZE: Cool for 30 minutes at room temperature.
• Complete wrapping by pulling paper up over top of food.
• Put edges of wrap together and fold several times so paper lies directly on top of food.
• Fold ends of freezer wrap over the top and seal with freezer tape.
• Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).
• Freeze immediately for 10 to 12 hours before removing packages from the pans.
• TO HEAT FROZEN FOOD: Preheat oven to 375F.
• Remove freezer wrap.
• Place food in baking pan.
• Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan.
• Sprinkle topping over bean mixture in baking pan.
• Bake 1 1/2 hours or until edges are bubbly, crumbs are lightly browned, and center is hot.