Preheat the oven to 400\u00b0F. Place potatoes and onion in a baking dish. Toss with oil and paprika to coat.
Bake 20 mins. Add ham and tomatoes; bake a further 8-10 mins, until potato is golden and tender.
Fry eggs in lightly greased skillet on medium heat 2-3 mins, until cooked to desired doneness.
Serve potato and ham mixture topped with a fried egg. Sprinkle with parsley.
Melt 6 tablespoons butter and remove from heat.
Stir in flour, salt and pepper.
Gradually stir in milk and water and cook over medium heat until thick.
Add cheese and stir until melted.
Combine potatoes and ham and add cheese sauce, stir gently, then place in greased casserole dish and set aside.
Melt butter in a skillet; add and brown bread crumbs.
Sprinkle crumbs on top of potato casserole and bake at 350\u00b0 for 30 to 45 minutes.
Peel and slice potatoes and onions.
Chop ham.
Arrange potatoes, onion and ham in layers, dotting each layer with margarine, salt and pepper.
Heat milk and mushroom soup, stirring to mix.
Pour mixture over layered ham and potatoes.
Grease casserole.
Layer potatoes (sliced), salt and pepper, onions and ham.
Pour 1/2 cup milk mixed with cream of mushroom soup over layers.
Bake at 375\u00b0 for 1 hour, covered.
Remove lid and bake 15 minutes longer.
Heat oven to 350\u00b0.
Combine spinach or broccoli, soup, cheese (except for the 1/2 cup for top) and sour cream.
Heat well on stove top.
Fold potatoes and ham into mixture.
Place in 9 x 13-inch greased baking pan.
Sprinkle with remaining cheese.
Bake at 350\u00b0 for 45 to 50 minutes; 50 to 55 minutes if using fresh potatoes.
Potato and Cauliflower Layer -- In a large
Grease or butter a baking dish. Layer sliced raw potato and chopped ham (as much as you want). Potatoes, ham, then more potatoes. Sprinkle with chopped onion and chopped green pepper if you want. Sprinkle with salt and pepper.
White Sauce= Melt 1 Tbsp butter in a pan, stir in 1 Tbsp. flour and then slowly add 3/4 cup milk. Cook (med heat) until thickened and bubbly. Add shredded cheddar cheese and cook and stir until melted (turn-down to Low heat). Pour over ham and potatoes. Place in oven and bake about 30 -35 minutes.
Heat butter and oil in an 8-inch skillet on medium heat. Cook potato for 8-10 mins, until golden and tender. Remove potato with a slotted spoon; drain on paper towels.
Season eggs to taste. Pour into pan. Cook on medium heat for 4-5 mins, until omelet begins to set. Sprinkle with potato and remaining ingredients.
Cover and cook for 5 mins on low heat, until cheese has melted and omelet is set. Serve hot or cold in wedges, with toast for breakfast, or with salad for lunch or dinner.
Preheat oven to 350\u00b0F.
Lightly brown smoked sausage and ham in large skillet over medium heat.
Stir in milk and flour; bring to a boil, stirring constantly.
Stir in pasta and cheeses. pour sausage mixture into small casserole dish; pour pasta sauce over top.
Bake covered, 25 minutes.
Uncover and sprinkle with bread crumbs; place under broiler to brown topping.
Mix all together.
Bake at 350\u00b0 for about 45 minutes in large baking dish.
(I usually baked covered, then uncover last 10 to 15 minutes.)
Double and you have lots of \"filling food\" for hungry teenagers!
Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick.
Preheat oven to 350\u00b0F Combine sour cream, potato soup, salt and pepper.
Layer bottom of a 2 quart casserole with 1/3 of potato slices, cubed ham, then 1/3 cream mixture.
Repeat layering 2 more times. Sprinkle bread crumb and shredded cheese mixture over top.
Bake uncovered about 30 minutes, or until heated through and browned on top.
Peel and slice both potatoes and carrots.
Cook in a separate saucepan until done.
Mix ham, onions and garlic together; brown until done.
Place in a casserole dish a layer each of potatoes, carrots and ham.
Mix cream of mushroom soup with 1 cup of juice from cooked carrots.
Pour this over casserole.
Slice cheese and place over top of casserole.
Bake in a 350\u00b0 oven for 15 minutes or until cheese is melted.
Yield:
4 servings.
b>and celery until crisp-tender.
Drain and set aside.
Cook ham
Heat oven to 350\u00b0.
Saute onion and pepper in butter in skillet until tender.
Stir in flour; gradually add milk, salt, pepper and mustard.
Cook, stirring constantly until smooth.
Add cheese and cook over medium heat until cheese melts.
Combine ham and potatoes with cheese mixture.
Pour into greased 2-quart casserole dish.
Combine melted butter and bread crumbs.
Sprinkle over casserole.
Bake for 25 to 30 minutes.
Serves 6 to 8.
Preheat oven to 400\u00b0.
Mix potatoes as directed on the package.
In a 2-quart ovenproof dish, mix together ham, peas, onion, green pepper and celery.
Stir in potato mixture. Sprinkle cheese on top.
Bake 30 minutes.
Serve hot.
Makes 6 to 8 servings.
Preheat oven to 350\u00b0.
Place potatoes, celery, onions and green pepper in water (use deep casserole dish).
Cook until tender but not all the way done.
Drain off water; add ham, cream of mushroom soup and margarine.
Put back in the oven and cook 35 to 40 minutes until done.
Just before you serve, sprinkle cheese on top.
Place back in oven until the cheese is melted.
Preheat oven to 400\u00b0.
Mix potatoes as directed on package in a 2-quart ovenproof dish.
Mix together ham, peas, onions, green pepper and celery and add to casserole.
Sprinkle with cheese on top.
Bake 30 minutes and serve hot.
This is a great dish for working women.
Saute ham and onion.
Mix together all of the ingredients in a casserole.
Bake covered at 350\u00b0 for 1 hour.
Remove cover a little while before it is done.
Preheat oven to 400\u00b0.
Mix potatoes as directed on package in a 2-quart ovenproof dish.
Mix together ham, peas, onion, pepper and celery; add to casserole.
Sprinkle cheese on top.
Bake until potatoes are tender.
Cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. Add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more.
Pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. Reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes.
Ladle soup into bowls and top with Cheddar cheese and green onions.