I perused several food blogs, looking for a recipe to use the extra ham I had in the fridge. I came across this one and decided to give it a try. I wasn’t sure about the corn it called for, but it was delicious! We all put it on the “have it again!” list.
Hearty Ham Casserole
The changes I made are shown in bold.
2. c. cooked cubed potatoes
2 c. cooked cubed ham
1 fifteen ounce can of whole kernel golden corn, drained
1/4 c. fresh parsley (optional)
1/4 c. butter [I left this out of this part.]
1 T. chopped onion or green onion or leeks [I used 1 T. dry onion flakes.]
Sauce [I used my own recipe for the sauce portion.]
3 T. butter
3 T. flour
1 1/2 c. milk
salt and freshly ground pepper to taste
4 oz. shredded cheddar cheese
Mix the casserole ingredients together in a large bowl.
Melt the butter in a pan over medium heat. Add the flour and whisk until combined. Cook for a few minutes before whisking in the milk. Whisk until thickened. Remove from heat.
Season with salt and freshly ground pepper to taste. Add the cheese and stir to melt.
Stir the cheese sauce into the ham mixture. Pour into a greased casserole dish and bake at 350* for 30 minutes.
I tried this recipe as a soup a week later, by adding milk to the recipe. It was good, too, but we liked the casserole better and we’ll be having it again.