Ham and Cheese Hash Brown Casserole

Ham and Cheese Hash Brown Casserole

Julia   

Another delicious and easy ham and potato casserole. This is very similar to one I just created, but different enough for me to try it and I have to say it was worth making.

The casserole is super creamy and the parmesan cheese on top adds a nice flavor to the casserole. Plus the parmesan cheese gets nice and golden brown on top.

Ham and Cheese Hash Brown Casserole

Ingredients:

• 32 ounces frozen shredded hash browns
• 1 pound cooked cubed ham
• 2 cans condensed cream of potato soup
• 16 ounces sour cream
• 2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded parmesan cheese

Directions:

1. Preheat the oven to 375º F. Spray a 9x13 baking dish with cooking spray.
2. In a large bowl combine the hash browns, ham, soup, sour cream and cheddar cheese, mixing well.
3. Transfer into the prepared baking dish and spread into an even layer.
4. Sprinkle the top of the casserole with the parmesan cheese.
5. Bake, uncovered, for 1 hour or until casserole is bubbly and cheese is lightly browned.

Enjoy!!!

Nutrition Facts
Servings: 10
Amount Per Serving
Calories423
Total Fat		22.9g
Saturated Fat		15.1g
Polyunsaturated Fat		0g
Monounsaturated Fat		2.7g
Trans Fat		0g
Cholesterol		97.8g
Sodium		1419.2mg
Potassium		465mg
Total Carbohydrates		30.6g
Dietary Fiber		2.5g
Sugars		2.6g
Protein		24.2g
Vitamin A 11.2% Vitamin C 8%
Calcium 37.01% Iron 3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Plain Chicken.

Tortellini Primavera

Tortellini Primavera

Julia   

This delicious and creamy casserole is perfect for a weeknight dinner. 

Tortellini Primavera – Adapted from Pioneer Woman

Ingredients

• 2 T minced onion
• 1/2 tsp. minced garlic
• 1 C diced/sliced carrots
• 2 C cauliflower florets
• 1/2 C chicken broth or stock
• 1 1/2 C frozen peas
• 1/2 C diced, cooked ham
• 2 C frozen tortellini
• 1 tsp. dried basil
• salt and pepper, to taste
• 1/4 C whipping cream
• 1/4 C Parmesan cheese

Directions

Start the tortellini cooking in a large stockpot following the package directions.  Drain and rise when al dente.  Set aside. 

Meanwhile, sauté the carrots, onion, cauliflower and broccoli over medium heat for 3-4 minutes.  If needed, add a spray or two of olive oil.  Then, add in the chicken stock and simmer for 4-5 minutes until crisp-tender. 

Add in the diced ham and peas.  Simmer for 2-3 additional minutes.  Then, add in the tortellini. 

Season with basil, salt and pepper.  Top with the 1/4 C heavy cream and stir until combined and warm throughout. 

Mmmmm…  Serve warm and enjoy! 

Zucchini, Ham and Rice Casserole

Zucchini, Ham and Rice Casserole

Julia   

We have a few abnormally large zucchini fruits from our garden.  Oops!  It’s been hard to keep out the garden with our 7.5 month old Little Chef this summer, but we’ve sure tried. 

When we do get out there to harvest, we often find overgrown zucchini.  This recipe was perfect for using them up! 

Zucchini, Ham and Rice Casserole – Adapted from Roxana’s Home Baking

Ingredients

• 3 eggs
• 1/2 C ham, diced
• 1 medium red bell pepper, diced
• 1 large zucchini, shredded
• 1/2 tsp. minced garlic
• 2 C cottage cheese
• 3/4 C minute brown rice, uncooked
• 6 slices cheddar cheese
• salt and pepper, to taste

Directions

Begin by combining the shredded zucchini, diced bell pepper, minced garlic, eggs, salt and pepper in a large bowl.  Stir well. 

Add in the diced ham, 2 C cottage cheese and 3/4 C minute rice.  Stir to combine.

 

Pour the mixture into a lightly greased 9x13 glass baking dish.  Top with 6 slices of cheddar cheese. 

Bake at 350 for 40-45 minutes, until cooked through.  Serve warm.  Enjoy!

Recipes for Leftover Ham

Recipes for Leftover Ham

Julia   

Cheesy Ham and Pasta Bake – Get the recipe here. 

Cheesy Lentil and Ham Bake  - Get the recipe here.

Ham and Garden Veggie Shells – Get the recipe here. 

Ham Primavera – Get the recipe here. 

Ham and Broccoli Pockets – Get the recipe here. 

Ham and Potato Casserole – Get the recipe here. 

Ham and Zucchini Tortilla Bake – Get the recipe here. 

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Julia   

Now that the weather is colder, it’s the perfect season for casseroles.  Or, hotdish.  Take your pick. 

This creamy chicken cordon bleu casserole is a filling meal, and the savory flavors blend together for something different in a baked pasta dish. 

Creamy. Filling. Healthier (of course!). Win, win, win!

Chicken Cordon Bleu Casserole – Inspired by Made from Pinterest

Ingredients

• 1 1/2 C diced chicken, cooked
• 1 1/2 C diced ham, cooked
• 12 oz. mini lasagna noodle pasta (or other small shape)
• 3 C milk
• 3 T Dijon mustard
• 3 T honey
• 4 T flour
• salt & pepper, to taste
• 6 oz. Swiss cheese, sliced
• 1/2 C Panko bread crumbs
• Parsley, garnish (optional)

Directions

Begin by bringing a pot of water to a boil, and adding the pasta.  Cook according to package directions.  Drain, rinse and set aside. 

While the pasta cooks, dice up the chicken and ham.  Arrange in a single layer on the bottom of a lightly greased 9x13 glass baking dish. 

Then, prepare the sauce.  In a medium sauce pan, combine 3 C milk with 4 T flour and whisk well.  Stir in 3 T honey and 3 T mustard.  Stir continuously and heat until the mixture comes to a slow, low boil.  Then, reduce the heat to medium-low and stir until the mixture thickens, about 5-6 minutes.  Remove from the heat. 

Stir in 1/4 C shredded Swiss cheese, and allow the heat from the sauce to melt the cheese.  Season with salt and pepper, to taste.  When the pasta is drained and rinsed, arrange it on top of the ham and chicken layer in the 9x13 pan. 

Pour the milk-cheese sauce over the top. 

Slice the remaining Swiss cheese into thin slices.  Lay the slices across the top of the dish. 

Sprinkle 1/2 C Panko bread crumbs over the top.  Use slightly more or less depending on your taste. 

Place the dish in the oven, and cook at 350 for 20-25 minutes.  Then, switch your oven to broil and place the dish on your top oven rack.  Broil for 1-2 minutes until the bread crumbs are nicely browned.  Watch carefully so the dish doesn’t burn. 

Garnish with dried parsley, and serve warm.  Enjoy!