Ham and Vegetable Casserole

Printable Recipe: Casserole with Vegetables and Left over Ham

Looking for a great tasting casserole to use up some left over ham?  I recently made a delicious honey ham, but only used a small amount of it.  I can use some for breakfast and sandwiches but that would get old quickly.

Casserole with vegetables and left over ham.This recipe for a ham and vegetable casserole is delicious, easy to make and takes the left over ham to a brand new dimension. My family loved it!

Start by preheating the oven to 375º F.  Cut your vegetables into similar sized pieces.

cubed vegetables

In a saucepan, bring the potatoes, carrot, celery and water to a
boil.  Reduce heat; cover and cook about 15 minutes or until tender.  Drain and keep warm.

casserole ingredientsIn a large skillet, saute the ham, green pepper and onion in 2
tablespoons of the butter until they are tender.Casserole made with vegetables and left over ham in a creamy cheese sauce.

Add in the reserved vegetables and stir to combine well.   Transfer these ingredients to a greased 1 1/2 quart oven proof baking dish.

rouxIn a large saucepan, melt the remaining 2 tbsp of butter; stir in flour until you get a
smooth roux.

add the milkGradually add the milk,Kosher salt and cracked black pepper. Bring the mixture to a boil and cook  for 2 minutes or until thickened.  Reduce the heat; stir in the cheese, mix well and cook until melted.

saice for casserolePour the sauce over the ham mixture. Sprinkle with the Italian bread crumbs. Bake,
uncovered, in the preheated 375° oven for 25-30 minutes or until heated through.

casserole with sauceThe dish is so tasty and the bread crumbs add a bit of extra texture to the smooth and silky cheese sauce.  Your family with love it!

Ham and Vegetable Casserole

Ham and Vegetable Casserole
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 2 cups cubed peeled potatoes
  • 1 large carrot, sliced
  • 2 celery ribs, chopped
  • 3 cups water
  • 2 cups cubed fully cooked ham
  • 2 tablespoons chopped green pepper
  • 2 teaspoons finely chopped onion
  • 4 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • ¾ tsp Kosher salt
  • ⅛ tsp cracked black pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • ½ cup Italian bread crumbs
Instructions
  1. In a saucepan, bring the potatoes, carrot, celery and water to a
  2. boil. Reduce heat; then cover and cook about for 15 minutes or until the vegetables are tender. Drain.and set aside
  3. In a large skillet, saute the ham, green pepper and onion in 3
  4. tablespoons butter until tender. Add to the potato mixture. Transfer
  5. to a greased 1-1/2-qt. baking dish.
  6. In a large saucepan, melt the remaining butter; stir in flour until
  7. smooth. Gradually add the milk, salt and pepper. Bring to a boil;
  8. cook and stir for 2 minutes or until thickened. Reduce heat; add
  9. cheese and stir until melted.
  10. Pour over the ham mixture. Sprinkle with bread crumbs. Bake,
  11. uncovered, at 375° for 25-30 minutes or until heated through.
 

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