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Hearty Ham and Potato Casserole Recipe

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"I like to fix this saucy dish when we have leftover ham," informs Debbie Leininger of Carpenter, Wyoming. "I often make it during wheat harvest. All our helpers really seem to enjoy it."
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 4-6 servings

Ingredients

  • 2 cups cubed fully cooked ham
  • 2 cups diced cooked potatoes
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1/4 cup minced fresh parsley
  • 1 tablespoon chopped onion
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1-3/4 cups milk
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese or process American cheese

Nutritional Facts

377 calories: 1 each, 20g fat (11g saturated fat), 75mg cholesterol, 1021mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 18g protein .

Directions

  1. In a large bowl, combine the first four ingredients; set aside. In a saucepan, saute onion in butter for 2 minutes; stir in flour until blended. Gradually add milk and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; pour over the ham mixture and stir until combined. Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4-6 servings.
Originally published as Hearty Ham Casserole in Quick Cooking July/August 1999, p19


Reviews for Hearty Ham and Potato Casserole

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
gunslinger
Reviewed Sep. 9, 2014

"Very easy, inexpensive delicious casserole! A great way to use leftover ham!"

MY REVIEW
ranchmomma
Reviewed Apr. 11, 2012

"My whole family enjoyed this recipe and it was a good way to use leftover ham."

MY REVIEW
Kelly Fusinski
Reviewed Dec. 27, 2009

"This is a great recipes to make especially with ham left over from holidays. You can easily make it when at night when everyone has gone home and then freeze it for a later dinner the following week so you don't get burned out on leftovers."

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