Easy Ham and Noodles

Ingredients:

2 cups cooked noodles

1 cup cubed, cooked ham

1/2 cup cubed cheddar

1 can cream of mushroom soup

1/2 soup can of milk

Directions:

Place everything in a 9x9 casserole dish and bake at 375 degrees for 25 – 30 minutes.

Ham and Potato Soup - No corn*

3 1/2 cups peeled and diced potatoes
1/2 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/2 cups chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions:


1. Combine the potatoes, celery, onion, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

*I like the other ham chowder recipe on here but sometimes I can't stomach the creamed corn. I think it stems from the time when Drew and I were too lazy to make something for lunch and ended up eating cans of creamed corn with pepper to taste. It was pretty tasty at the time but it takes a lot of creamed corn to be full and by the end, I didn't want to ever see creamed corn again. 

Ham & Potato Hash

Ingredients

• 3 tablespoons butter
• 1 small onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 2 medium potatoes, peeled
• 1 cup finely diced cooked ham
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dried crumbled thyme 

Directions

1 Cut the potatoes in half, cook in a saucepan of simmering water until not quite done and still firm, about 10 minutes. Rinse in cold water to stop cooking. Drain. Dice to 1/2-inch thick pieces. Set aside.

2 Melt butter in a large cast-iron* skillet over medium low to medium heat. Add onion, cook until softened, about 4 minutes. Add the chopped bell pepper, cook another 2 minutes.

3 Add remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally.
Serves 6.

*Best not to use a stick-free pan or the hash won't brown very well.

Verenike Casserole for the Slow Cooker

1 (24 ounce) carton cottage cheese
3 eggs, beaten
1 cup sour cream
2 cups evaporated milk
2 cups cubed cooked ham
1 teaspoon salt
1/2 teaspoon ground black pepper
7 uncooked lasagna noodles, or as needed

Directions
Mix together the cottage cheese, eggs, sour cream, evaporated milk, ham, salt, and pepper in a bowl until thoroughly combined. Pour about half of the mixture into the bottom of a slow cooker. Layer the noodles over the cottage cheese mixture, breaking as needed to fit; top with the remaining cottage cheese mixture.

Cook on Low until the noodles are cooked through, 5 to 6 hours.

Ham Casserole

10 ounces uncooked spiral pasta
2 cups cubed fully cooked ham
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup shredded mozzarella cheese
2 tablespoons prepared yellow mustard
1 tablespoon chopped fresh parsley
 salt and pepper to taste
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley
 
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until well combined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. Sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley.

Bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 to 10 minutes before serving.

Ham and Corn Chowder

3 tablespoons butter
2 stalks celery, diced
1/4 cup onion, chopped fine (about 1/2 an onion)
1 jalapeno pepper, seeded and finely chopped
2 tablespoons flour
1 cup heavy cream
2 cups milk
2 cups cubed ham
1/4 cup cooked,crumbled bacon (plus more for topping)
3 large potatoes, peeled and diced
1- 15.25 oz can corn, undrained
1- 15.25 oz can creamed corn
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
fresh ground black pepper, to taste

Cook cubed potatoes in boiling water till done. Drain and set aside.Melt butter in a pot. Add celery, onion, and jalapeno and saute until tender. Stir in flour until well blended. Gradually add cream and milk. Bring to a boil; cook stirring for 2 minutes or until thickened. Stir in remaining ingredients and bring to a boil. If mixture is too thick add a little more milk. Bring to a boil, reduce heat, then cover and simmer over low heat for 10 minutes. Serve with a little crumbled bacon on top of individual servings if desired.