Hearty Ham Casserole

By Addie

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

Ingredients

• 2 cups potatoes,cubed
• 2 cups cooked ham,cubed
• 1 can corn,drained
• 1/4 cup finely minced parsley
• 1/4 cup butter
• 1 TBS. chopped onions
• 1/3 cup flour
• 1 3/4 cups milk
• 1/8 tsp.black pepper
• 4 ozs. processed cheese shredded

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Preheat oven to 350 degrees

2. Bring a large pot of salted water to a boil.Add potatoes
and cook until tender but still firm.Drain and cool.

3. Combine potatoes,ham, corn and parsley. Set aside.In a
sauce pan saute onion in butter for 2 minutes, then 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.

4.Pour into 11 x 7 greased baking dish. Cover and bake for 25 minutes.
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REVIEWS: (360)

I really wanted to like this recipe because I LOVE casseroles of all kinds but this one just didn't make the grade. I would recommend mixing the cheese in with the sauce and be careful not to over cook the potatoes because they turn to mush when you try to mix in the other ingredients. Also, I used Russet potatoes and the texture was totally wrong. Maybe the creamier red potatoes would have been a better choice.

This was a good recipe similar to one that I've made using canned cream of chicken soup. I like this one MUCH better. The only thing I did differently was add 1 teaspoon granulated chicken boullion and 1/2 teaspoon garlic salt to the sauce and instead of putting the cheese on top I just mixed it right in with the ham and potatoes. Loved it!!

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).

With some modifications, my husband raved about it. I increased the onion to one small onion and sauteed it in the butter along with two cloves of minced garlic. I melted some pepperjack cheese into the "gravy" and added a bit of red pepper for some kick. I added a can of mexicorn and some chopped frozen broccoli to the potatoes and ham. For the last 10 minutes of cooktime, I sprinkled cheddar cheese and french fried onions on top. (I did not use any processed cheese food). My husband said "you can DEFINITELY put this recipe on the make-again list!"

Really good recipe and the best kind quick & easy. I tweaked it a little--did not have a can of whole kernal corn so I used a frozen mixture of corn, red bell peppers and broccoli. My husband and toddler went back for seconds, a rarity for my picky daughter. This one is a keeper.

I increased onion to about 1/2 cup, 2 cloves of garlic and instead of canned corn, used frozen extra sweet (about 2 cups) Hubby and I LOVED this! It was sooooo good. I will make this again and again!

Yummy. Tasted good. family enjoyed this one. will make it again.

My hubby and I enjoyed this! It tasted like Christmas dinner in one dish. I followed the recipe as is, but next time I might use this for a pot-pie filling!

This was a pretty good recipe. After reading the previous reviews, I added minced garlic, paprika, and a dash of cayenne pepper to the sauce to give it a bit more flavor. I also use Cheddar cheese instead of the processed cheese, and a bit more than 4 oz. I also added a diced red pepper, and increased the chopped onion to 1/2 onion. Turned out well, and it was a great way to use leftover ham.

Very good, think augratin potatos w/ham.