POTATO HAM BAKE
I like to make this casserole with the leftovers from a baked ham. It's a great meal all by itself.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a greased 3-qt. baking dish, layer half of the potatoes, ham, onion, cheese and soup. Repeat layers. Cover and bake at 350° for 1-1/4 hours or until potatoes are almost tender. , Sprinkle with peas. Bake, uncovered, for 10 minutes or until heated through.
Nutrition Facts : Calories 282 calories, Fat 13g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1307mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
CHEESY HAM POTATO BAKE
I have been told by several people that this could possibly be the best thing they ever tasted!! A delicious and easy casserole your kids will beg you to make!! Cheese, ham, and hash browns make this a dish even your pickiest eater will like!
Provided by Heather Gray
Categories Main Dish Recipes Pork Ham
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
- Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 16.3 g, Cholesterol 63.2 mg, Fat 25 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 13.8 g, Sodium 730.4 mg, Sugar 0.7 g
SAVORY PUMPKIN SOUP WITH HAM
This delicious pumpkin soup will awaken every taste bud on your tongue! Great with oyster crackers.
Provided by Cathy
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. Add pumpkin, chicken broth, water, salt, pepper, and celery seed. Bring to a boil, stirring occasionally. Remove from heat; add milk and yogurt. Puree using an immersion blender until smooth. Add ham and let stand until heated through.
Nutrition Facts : Calories 215 calories, Carbohydrate 24.4 g, Cholesterol 29.4 mg, Fat 8.8 g, Fiber 5.8 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 1833.5 mg, Sugar 13.1 g
PUMPKIN & POTATO GRATIN
An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead
Provided by Good Food team
Categories Lunch, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
- Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
- Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
- Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).
Nutrition Facts : Calories 639 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.35 milligram of sodium
POTATO PUMPKIN MASH
No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. - Michelle Medley, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place pumpkin in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until tender., Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10-15 minutes or until tender., Drain potatoes; return to pan. Mash potatoes, adding 1/4 cup milk, 4 tablespoons butter and 1/2 teaspoon salt. Add additional milk if needed to reach desired consistency. Transfer to a serving bowl; keep warm., Drain pumpkin; return to pan. Mash pumpkin, gradually adding the remaining butter and salt and enough remaining milk to reach desired consistency; spoon evenly over potatoes. Cut through mashed vegetables with a spoon or knife to swirl. Drizzle with olive oil; sprinkle with pepper. Serve immediately.
Nutrition Facts : Fat 13 g fat (8 g saturated fat), Cholesterol 31 mg cholesterol, Sodium 384 mg sodium, Carbohydrate 23 g carbohydrate, Fiber 2 g fiber, Protein 3 g protein.
ELBOWS AND HAM BAKE
Make and share this Elbows And Ham Bake recipe from Food.com.
Provided by MizzNezz
Categories Kid Friendly
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toss cooked and drained elbows with ham and 1 cup cheese.
- In med saucepan, melt margarine; blend in flour, salt and mustard.
- Add milk; cook until thickened, stirring constantly.
- Mix with elbows and ham.
- Put into a 2 qt casserole dish.
- Toss the 1/2 cup cheese with crushed potato chips; sprinkle onto casserole.
- Sprinkle with paprika.
- Bake at 350* for 30 minutes.
Nutrition Facts : Calories 840.1, Fat 37.5, SaturatedFat 14.8, Cholesterol 93.7, Sodium 1862.6, Carbohydrate 82.5, Fiber 3.9, Sugar 2.5, Protein 42
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PUMPKIN AND POTATO BAKE (VEGAN RECIPE WITH COCONUT MILK)
From whereismyspoon.co
4.7/5 (9)Total Time 1 hr 5 minsCategory Vegan RecipesCalories 547 per serving
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Grease the baking dish with a little bit of vegan (or regular) butter.
- Peel the potatoes and cut them into cubes. Cut the pumpkin into similar sized cubes (if using Hokkaido pumpkin there will be no need to peel it). Place the vegetables into the prepared dish, add salt and pepper to taste and mix with your hands.
- Top and tail the lemon grass sticks and remove their outer leaves. Chop them very very finely. Peel and grate the ginger. Remove the seeds of the chili (or leave them there if you like things hot) and chop the chili very finely. Place all these ingredients in a bowl and stir in the coconut milk.
- Pour this mixture over the potatoes and pumpkin, dot with the remaining butter or vegan alternative and bake for 40 or 50 minutes until the potatoes and the pumpkin are very tender. Sprinkle with parsley.
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