Cook milk in microwave 2 minutes and set aside.
Cook butter 1 minute; add flour and cook 1 minute.
Briskly stir hot milk mixture, mustard, salt and pepper into butter mixture.
Set aside. Place potatoes into 1 1/2-quart glass casserole.
Add ham and onion.
Pour sauce over ham and potato mixture.
Cover with wax paper and cook 22 to 24 minutes.
Stir twice.
Sprinkle with cheese and let stand 10 minutes.
Spray a large skillet with pam.
In the skillet cook ham, celery, and onion till vegetables are tender.
Stir in potatoes, fresh green beans if using them, water, thyme and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed.
If using frozen green beans, add to ham and potato mixture the last 7 minutes of cooking.
To serve, sprinkle with parmesan cheese.
Spray a large skillet with Pam.
In the skillet cook ham, celery and onion until vegetables are tender.
Stir in potatoes, fresh green beans (if using them), water, thyme and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes or until potatoes are tender and most of the liquid is absorbed.
If using frozen green beans, add to ham and potato mixture the last 7 minutes or cooking.
ooked through. Meanwhile, blanch the cabbage in a separate pan of
semary stem with a pestle and mortar, adding the garlic,
mbine the potatoes, celery, onion, ham and water in a stockpot. Bring
lowly add half 'n half and continue to stir over medium
ed a cooked boneless ham joint throughout this recipe. If you use
ombine the potatoes, celery, onion, ham and water in a stockpot. Bring
ater, ham bone, chicken bouillon cubes and all dry seasonings and bring to
ace on microwave safe plate and microwave 5-10 minutes,
Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.
Preheat oven to 350degrees.
In Large mixing bowl combine the two soups (dont add water), sour cream and mix well.
Add ham and onions and mix then add veggies and potatos and mix it all
Put entire mixture into casserole dish and bake for 25 minutes.
Sprinkle cheese over the top and bake 5 more minutes.
Let cool 5 mins and enjoy!
substutions with this recipe are easy so be creative.
Empty frozen potatoes and 3 cans chicken broth into large pot.
Bring to a boil, then lower to medium heat.
In a small bowl, mix 1/2 cup of water and package of gravy.
Stir well-mixed gravy into potatoes and broth.
Add ham and peas.
Allow all ingredients to heat through, stirring often.
Salt& pepper to taste.
Dip into bowls and serve!
n carrot, celery, onion, ham, and garlic; cook and stir for 5-6
edium heat; add ham and brown sugar. Cook and stir ham until browned, about
b>and-half, and noodles to skillet and bring to a boil. Add diced ham
Mix cooked potatoes and ham and put in casserole dish.
Saute onions in margarine.
Add flour, salt and pepper and make roux for sauce.
Add milk, stir until thickened.
Add cheese until melted. Pour over potato mixture and mix.
Bake in 350\u00b0 oven for about 20 minutes.
Saute onion in butter.
Blend in flour and seasonings. Gradually add milk; cook, stirring constantly until thick.
Add 1 1/2 cups cheese. Stir until melted.
Toss potatoes in cheese sauce.
Pour in casserole dish, reserving 1 cup potato slices. Arrange ham and remaining potato slices on top of casserole.
Bake at 350\u00b0 for 30 minutes.
Top with cheese.
Combine potatoes, ham and onion in a greased 1-quart casserole.
Set aside.
In a saucepan, melt the butter and stir in flour until thick and smooth.
Gradually, add milk, stirring constantly, until thick and bubbly.
Add cheese, salt and pepper and stir until cheese melts.
Pour over potato mixture and gently stir to mix.
Garnish with parsley.
Bake at 350\u00b0 for 35 to 40 minutes.