In a large casserole dish, layer potatoes with some overlapping.
Next, sprinkle on ham, green pepper, onion and cheese.
Mix sour cream and soup together and spread over top.
Preheat oven to 325\u00b0.
Grease a 1 1/2-quart baking dish.
Cook noodles
and drain.
Combine soup and milk in saucepan until smooth.
Add onion, mustard and sour cream; stir.
Add hot noodles and ham.
Toss with a fork.
Put in the baking dish and top with mixed butter and bread crumbs.
Sprinkle the top with Parmesan cheese.
Bake for 25 to 35 minutes.
Yields 6 servings.
f the slow cooker. Place ham in the slow cooker. Place
ightly greased ovenproof casserole dish- 1/2 of the ham, 1/2
In a sauce pan combine milk, soup and the cubed cheese.
Stir until cheese is melted and thickens a bit.
Then fold in the vegetables and the ham.
Stir a minute or two for the veggies to soften up.
Then fold in the cooked noodles.
Next transfer to a put into a 2 quart ovenproof dish.
Cover the mixture with stuffing mix to cover the whole dish.
Drizzle the melted butter over the stuffing.
Bake at 350\u00b0F for 20 to 30 minutes.
50.
Pull or dice ham into small pieces.
Place
aking sheet.
Place the ham with the large side down
Cook onion, pepper, margarine, flour, milk and soup together until it thickens.
Put diced ham in casserole dish and sprinkle with the lemon juice.
Pour cooked mixture over ham.
Split biscuits in half and stretch as much as possible without tearing up.
Sprinkle with cheese.
Bake at 350\u00b0 for 25 to 30 minutes. (I wait until it is about ready to take out of oven, then I sprinkle with cheese and let melt.)
A good way to use up leftover ham.
Combine first 5 ingredients and bring to a boil.
Add remaining ingredients to a greased 2-quart casserole.
Pour soup mixture over potatoes, ham and green pepper.
Cook covered for 45 minutes, then uncovered for 45 minutes in a 350\u00b0 oven.
* All of these ingredients can be altered to fit your preferences.
Cook pasta and set aside, while its cooking --.
Cube your ham.
Cut the mushrooms and zucchini into quarters.
Dice onions.
Saute the onions, zucchini and mushrooms in the olive oil and butter.
In a large casserole dish combine the ham, pasta and vegetable.
Add a handful of Montery jack cheese and mix thoroughly.
Sprinkle top with breadcrumbs.
Bake in 350\u00b0F oven for 20-30 minutes.
Enjoy!
Layer potatoes on bottom of 9 x 13 casserole dish.
Layer ham chunks on top of potatoes.
Sprinkle flour over layer.
Repeat layers finishing with potatoes on top.
Sprinkle with flour and put butter tabs on.
Pour milk over casserole.
Pepper to taste.
Bake at 325\u00b0F for 1 hour or until potatoes are soft.
Sprinkle crushed chips or bread crumbs on top.
Serve and smile.
Oven at 400 F.
Set aside 1/2 cup shredded cheese.
Steam the broccoli until tender-crisp.
In a lightly sprayed casserole dish, combine noodles, broccoli, onion, cream of mushroom soup, ham, 1 cup of cheese and pepper.
Stir to combine.
Top with extra 1/2 cup of cheese.
Bake for 30 - 35 minutes, until hot and bubbly.
Spray a 9 x 13 dish with vegetable spray.
Layer ham slices on bottom, then add potato slices.
Mix cream of mushroom soup with milk and pour over potatoes.
Top with cheese.
Bake at 350\u00b0 for 1 hour.
Can add Vidalia onion if desired.
Mix all ingredients, except 1/2 cup cheese and croutons. Spoon into 1 1/2-quart casserole dish; sprinkle with remaining cheese and croutons.
Bake at 350\u00b0 for 30 minutes or until brown. Great for leftover ham!
hem with some of your leftover ham.
Cook on medium heat
Soak the beans overnight; drain and cook in the ham broth with the bone until tender.
Add the other vegetables and cook them until they are soft.
Remove the bone; add parsley and pieces of leftover ham.
Simmer for a few minutes, then serve.
It will be thick and delicious.
Combine all ingredients in a buttered 2-quart casserole dish. Bake at 350\u00b0 for 20 minutes.
Cook rice. Mix remaining ingredients (except corn flakes and margarine) into rice.
Mix corn flakes and margarine.
Place rice mixture in casserole and top with corn flake mixture.
Bake at 375\u00b0 for 30 minutes.
Preheat oven to 375 degrees.
Mix the cream soup, sour cream and milk together.
Add mixture, cheese and ham to rice.
Put in a 9 by 13 inch pain and place in oven.
In a skillet melt butter and add bread crumbs.
Cook until toasted and add to rice dish.
Bake until heated through.
Combine cream of mushroom soup and broth together.
Add spices of your choice at this point, rosemary/saje/marjoram/garlic.
Toss frozen perogies and ham with soup mixture.
Bake at 350, covered, for 1- 1 1/2hrs.
Toss gently every 1/2 hour.
Add a variety of vegetables, or switch protein for a change.
I added mozza cheese at the end of one bake.