Saturday, January 28, 2012
Ham Casserole recipe, another favorite quote
Here's a new recipe I've customized from a recipe I found in a magazine. I was looking for a way to serve leftover ham in a new way. I found a recipe for the potato gratin and then added my own touches, including the diced leftover ham (along with a little humor)
2 Potato Ham & Cheese Casserole:
1/2 cup diced onions
4 tsp. seasoning blend herbs (your favorite mixture - mine is a store brand mixture which has garlic, basil, black pepper, thyme, celery seed, etc. McCormick makes several blends - choose one which satisfies your tastes in herbs).
2 cups diced cooked ham
1 1/2 lbs. sweet potatoes, peeled and sliced thin
1 1/2 lbs. Yukon gold potatoes, peeled and sliced thin
1/2 cup shredded swiss cheese
1/2 cup shredded parmesan cheese
1/2 cup whipping cream
2 cans cream of celery soup (undiluted)
1/2 cup milk
1/2 cup wine (can be omitted - add more milk if you'd rather - then drink the wine :)
Preheat the oven to 350 degrees, spray a large baking pan with spray shortening (Pam)
Layer 1/2 the potatoes, 1/2 the cheese, onions, ham; repeat layers.
Mix the cream soups, whipped cream, milk and wine - add spice mixture. Pour over the layers of ham, onions and potatoes.
Cover with foil and bake 1 hour or until potatoes are tender. Remove foil and bake another 15 minutes or until top is slightly browned. Let stand 15 minutes before serving.