Hamspinach And Potato Casserole Recipes

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 oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

Steps:

• In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-qt. casserole. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer.

Steps:

• In a large skillet coated with cooking spray, cook ham over medium heat until lightly browned. Stir in the carrots, soup, spinach, water, pepper and salt; heat through. Pour into a greased 8-in. square baking dish., Unroll crescent dough; separate into 2 rectangles. Seal perforations. Cut each rectangle lengthwise into 4 strips; make a lattice crust. Bake at 375° until filling is bubbly and crust is golden brown, 18-22 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a skillet with cooking spray. Cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes.
• Spray a 9x13-inch baking dish with cooking spray.
• Combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.
• Stir cream of mushroom soup, sour cream, and cream cheese together in the same skillet used for onion and green pepper; mix until combined and smooth.
• Stir soup mixture into vegetable and ham mixture until combined. Mix in the Monterey Jack cheese.
• Bake in preheated oven until vegetables are tender and sauce is bubbling, about 35 minutes.
• Sprinkle with cracker crumbs and return to oven until topping is lightly browned, about 5 minutes.

Steps:

• Preheat oven to 350 degrees.
• For the cheese sauce; in a saucepan melt butter or margarine; stir in flour.
• Add milk all at once.
• Cook and stir until bubbly; cook 1 minute more.
• Remove from heat.
• Stir in cheddar cheese and mustard; set aside.
• Place half of the ham strips in an ungreased 2-quart casserole dish.
• Top with half of the hash browns and half of the cheese sauce.
• Spoon the spinach on top of the cheese sauce.
• Repeat layers of the remaining ham, potatoes and sauce.
• Bake uncovered 30-40 minutes or until heated through.

Steps:

• Heat oven to 350 degrees. Butter 13x9 inch baking dish. If using instant potatoes, make, following directions above, otherwise, heat leftover mashed potatoes, so they are spreadable.Set aside. In medium bowl, combine onion,pepper,spinach,sour cream,cream cheese and eggs; mix well.Spread this mixture into bottom of buttered dish.Sprinkle ham over spinach mixture, top with hot mashed potatoes. Cover with foil, and bake at 350 for 35 to 40,minutes, or until mixture begins to bubble at the edges. Remove foil, sprinkle with cheese evenly over the top. Bake uncovered for an additional 3-5 minutes or until cheese is melted. Let stand 10 minutes before cutting into.

Steps:

• Pre-Heat oven to 350 degrees.
• Butter 9x13" baking dish.
• Prepare instant potatoes according to package directions to yield the required amount.
• In medium bowl combine onion, pepper, salt, if using, spinach, sour cream, cream cheese, and slightly beaten eggs; mix well.
• Spread mixture into bottom of buttered dish.
• Sprinkle cubed ham evenly over spinach mixture.
• Top with evenly spread mashed potatoes.
• Cover with foil.
• Bake at 350 for 35 to 40 minutes or until mixture begins to bubble.
• Remove foil, sprinkle with cheddar cheese evenly over the top.
• Bake another 3 to 5 minutes or until cheese is melted.
• Let rest 10 minutes before slicing.
• Note: I make my potatoes slightly thinner to facilitate easier spreading. I also use a little more onion, and the salt is optional. This is a matter of taste The 4 oz of cheddar cheese should yield 1 cup of shredded cheese.

Steps:

• Using a skillet, melt your butter. Add the flour and the milk.
• Cook until sauce thickens; remove from heat.
• Add eggs, cheese, mustard, salt and pepper.
• In another skillet, sauté the onion in some butter (I use about 1 tsp).
• When onion is cooked, add the frozen creamed spinach (I microwave the spinach first for a couple of minutes to speed up the process).
• In a casserole dish, layer half the ham, then half of the shredded potatoes and half of the cheese mixture.
• Repeat until all is used.
• Cover and bake at 350°F for about 46 minutes.
• Sprinkle some parmesan cheese on top before serving.