Hearty Ham Casserole

SUBMITTED BY: LINDYSUE PHOTO BY: Sally S.

"A great way to use leftover ham. Baked cheesy potatoes with ham and corn."

PREP TIME	45 Min
COOK TIME	35 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 5 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups potatoes, cubed
2 cups cooked ham, cubed
1 (15.25 ounce) can whole kernel corn, drained
1/4 cup finely minced fresh parsley
1/4 cup butter
1 tablespoon chopped onions
1/3 cup all-purpose flour
1 3/4 cups milk
1/8 teaspoon ground black pepper
4 ounces processed cheese food, shredded

READ REVIEWS (214)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
Combine potatoes, ham, corn and parsley; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
Pour into greased 11x7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 16, 2003 by Angela

Much better if you use 1/4 cup chopped onion, 1/4 tsp minced garlic, and 1 Tsp Spicy Season All and saute with the parsley and 1/2 Tsp marjoram in the butter before adding the flour and milk. Also add 1/2 cup melted Velveetta cheese after you add the above said mixture to the ham, potatoes, and corn. I tossed everything in the casserole dish 1/2 way through cooking then added 1 cup of shredded cheese to the top of the casserole. Turned out just wonderful!! I used quite a bit more pepper than the recipe called for, but WOW what a dish! WHole family loved it! Don't be fooled with the spicy season all. It won't make the dish too spicy or salty. Just great!

11 users found this review helpful

Reviewed on Jun. 13, 2003 by flowersandcandy4me

This was very good, but would have been better if I had cubed the potatoes and then sauteed them instead of boiling them, and left the skin on. Be sure to use red or yellow potatoes for this, because baking potatoes don't have the right texture, which is important to this dish. Also, try using a can of mexicorn for more color and flavor, and using pepperjack cheese instead of processed cheese. Overall, a good recipe even as is. Hubby asked for seconds (rare even with my good cooking skills).

10 users found this review helpful

Reviewed on Apr. 25, 2003 by LSWANKE

Good recipe! I added garlic to the gravy and blended in some cheddar cheese before baking as well. Used cheddar on top rather than processed cheese. Will certainly make again.

9 users found this review helpful

MORE MEMBER REVIEWS