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This easy Ham and Potato Casserole is a new twist on the classic Ham and Scalloped Potatoes. A great way to use up leftovers, it comes together really quickly and can even be made ahead of time, covered and stored in the refrigerator or even frozen for an easy dinner when time is short.
3Ham and Potato Casserole from Pocket Change Gourmet
3.1Ingredients
3.2Instructions
3.3Notes
3.4Did you make this recipe?
Ham and Potato Casserole
Happy Monday She Saved fans! Liz and Doug here from Pocket Change Gourmet! We are excited to be sharing Budget Friendly Recipes with you, here on She Saved and we think this EASY Ham and Potato Casserole is a recipe that you are going to love!
Did you all enjoy your Easter? Do you have lots of leftovers like we do?If you are anything like me, we sometimes get stuck in a leftover rut.
The holidays are some of my favorite times of the year.
Not only because of getting together with friends and family, but also the food that comes along with it. It’s also a great opportunity to stock up on seasonally priced meat.
Ham and turkey are always a good choice and can generally be found at greatly reduced prices before and after the holidays.
Casserole’s are terrific budget and time savers, offering the best of both makes them a staple in many recipe boxes.
We have enjoyed this casserole for breakfast, a large brunch, dinner and even as a hearty lunch.
Ingredients for making Ham and Potato Casserole
2 cups diced ham
1 medium onion, chopped
6 eggs, lightly beaten
4 cups bag frozen hash browns, shredded and thawed – we bought a 30 oz bag and used about 2/3 of the bag
3 1/2 cups shredded cheese blend
1 1/2 cups {12 oz} Cottage Cheese
Directions for making Ham and Potato Casserole
Preheat oven to 350 degrees
Saute onion in a little butter on the stovetop
In a large bowl, combine all the ingredients
Transfer to a 13×9 baking dish
Bake uncovered for 40-60 minutes or until a knife inserted near the center comes out clean {this is a wide range of time, every oven cooks differently, keep an eye on it}
This recipe is a great way to use up some leftover Easter Ham, but you can certainly use sausage or bacon.
This recipe will serve about 6 people, depending on how large the servings are and the other dishes you serve along side.
Print out this Ham and Potato Casserole Recipe
Ham and Potato Casserole from Pocket Change Gourmet
This Ham and Potato Casserole recipe is a new twist on the classic Ham and Scalloped Potatoes and a great way to use up leftovers after holiday meals!
Ingredients
2 cups diced ham
1 medium onion, chopped
6 eggs, lightly beaten
4 cups bag frozen hash browns, shredded and thawed - we bought a 30 oz bag and used about 2/3 of the bag
3 1/2 cups shredded cheese blend
1 1/2 cups {12 oz} Cottage Cheese
Instructions
Preheat oven to 350 degrees Saute onion in a little butter on the stovetop In a large bowl, combine all the ingredients Transfer to a 13x9 baking dish Bake uncovered for 40-60 minutes or until a knife inserted near the center comes out clean {this is a wide range of time, every oven cooks differently, keep an eye on it}
Notes
This recipe is a great way to use up some leftover Easter Ham, but you can certainly use sausage or bacon.
I am so excited to have Liz and Doug here with a guest post (you might remember Liz from Hoosier Homemade, as she has done some fun cupcake posts for me in the past!)
If you are looking for other easy ham recipes, please check out my recipe for these Ham and Cheese bites, there are definitely a favorite around here, my kids go nuts for them.
The key to a good casserole is the sauce or broth that binds those ingredients together as they bubble in the oven, allowing the flavors to meld together into a harmonious, comforting meal. This can be something as simple as the McCormick Brown Gravy Mix used in this tasty Hamburger Casserole dish.
Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.
The main ingredients for a casserole are protein, sauce, vegetable, starch, and topping. After that, you can just choose from each category whatever food is to your family's liking or what you have on hand.
Thickening sauces and stock. The starch in potatoes, which is released when cooked, makes their water a powerful natural thickener, perfect for sauces and stock, therefore giving them a thicker texture. ...
Won't the potatoes become mushy? A: Once cooked (whole or cut) potatoes can be stored in water (with or without vinegar) without becoming discolored or mushy.
Stir in the liquid ingredients, such as stock, wine and canned tomatoes, and herbs or spices, if desired. Cover tightly and bake in the oven according to your recipe.
Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!
Fresh herbs or citrus zest can also punch up flavors with a bit of welcome brightness for a long-cooked dish, as can adding some heat in the form of a dash of hot sauce, a generous pinch of minced or sliced fresh chili pepper, or a shake of red pepper flakes.
Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.
Soft vegetables like broccoli can be quickly par-cooked (aka blanched). If you are using hard vegetables like potatoes or carrots or other hardy root vegetables, you'll want to par-cook for longer. Often a quick 2-5 minutes in the microwave will just give them that great head-start.
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...
Since it came on the scene in 1915, Pyrex was designed to be oven-safe. These glass vessels, which range from casserole dishes to pie plates to loaf pans are all safe for baking. This being said, you do need to follow one major rule when using Pyrex: Avoid extreme temperature changes.
It protects your food from drying out or burning and helps keep in the heat and moisture, ensuring a perfectly cooked meal. Loosely covering your dish with foil can prevent uneven browning while baking.
Prepared cooked potatoes tend to lose flavor rapidly when frozen and should be stored for only a few weeks. Mashed potatoes are prepared as usual; adding butter, cream, sour cream, or cream cheese provides fat that helps the frozen mashed potatoes to maintain their texture.
After you've cooked potatoes, you can store them in the fridge for up to three days. You can also freeze cooked potatoes. Boil them for at least five minutes before freezing. They will last for up to a year.
Remember that the potatoes will keep cooking a bit from the residual heat even after the water is poured off of them. Gently pour the potatoes into a colander immediately.Do not rinse.Allow them to rest, cool off, and dry off until room temperature.
Some cooks prefer to cook potatoes before frying them. (We do. The texture is amazing!) This is also a great way to use leftover potatoes you baked or boiled last night.
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