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Directions. Step 1 Preheat the oven to 350°F. Butter a large casserole dish. Step 2 Heat the butter in a large skillet. Add the onion and cook until it starts to turn translucent, 1 to 2 minutes. Add the ham and cook until thoroughly heated, 3 to 4 minutes. Remove from the heat and set aside.
Preheat the oven to 375 degrees F. Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk ...
Stirring often, cook until slightly thickened and warmed through. Lay the potatoes evenly in the bottom of the prepared baking dish and top with the diced ham. Pour the milk mixture over the potatoes and ham. Place a cover over the baking dish and bake for 40-45 minutes. Remove from the oven and top with shredded cheese.
Step 2 In a medium saucepan, bring the broth, rice, soy sauce, and thyme to a boil over medium-high heat. Cover and reduce the heat to low; simmer until the rice is tender and the broth is absorbed, about 20 minutes. Remove the thyme sprigs. Step 3 In a small bowl, stir together ½ cup of cheese, crackers, and 2 tablespoons of melted butter.
Step 2 In a large mixing bowl, combine the sour cream, soup, cheese, potatoes, and the onion mixture. Transfer to a greased 3-quart casserole dish. Cover the casserole with foil and bake for 45 minutes. Step 3 Meanwhile, place the remaining 6 tablespoons of butter in a small bowl. Cover and microwave for 45 to 60 seconds until melted.
directions. Preheat oven to 350 degrees. Butter a large casserole dish. Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
Speaking of hams: they're scrumptious, aren’t they? Whoever invented ham should be sainted. I mean canonized. And I don't really mean that; it's just a figur...
Remove the skillet from the heat. Transfer the ham and onions to a bowl, and set aside. Pour the half-and-half and heavy cream into a microwave safe container. Microwave for 1 to 1 1/2 minutes (just enough to remove the chill). Whisk in the flour and black pepper until it’s smooth and fully combined.
Whisk in the thyme, salt, black pepper, paprika, and ground cayenne. Take the cream sauce off the heat. Spread several tablespoons cream sauce in the bottom of the prepared casserole dish. Layer 1/3 of the potatoes, followed by 1/3 of the ham, and 1/3 of the cream sauce. Now repeat two more times for a total of 3 layers.
Prepare the potatoes: Make sure the potatoes are thawed, drained, and dry so you don't accidentally make the final dish watery. Mix the potatoes with the ham. Make the sauce: First, cook onions in melted butter. Add garlic, then the spices. Stir in the flour, and cook to coat all the pieces.
Chop 1 small onion. Chop or slice your ham into bite-size pieces. 4. Over medium-high heat, in a medium saucepan, melt 4 tablespoons of butter and add the onion. Cook until clearing—about 3-4 minutes. 5. Sprinkle in 4 tablespoons flour and mix well. Continue to cook and whisk for about 2 minutes until browning some. 6.
In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir 2 minutes. In a large bowl, combine potatoes, ham and onion; place half the mixture in a greased 2-1/2-qt. baking dish.
How to reheat Pioneer Woman Ham and Potato Casserole in the oven. Preheat the oven to 350 degrees F and place the casserole in an oven-safe dish. Cover the casserole with aluminum foil. Y ou can pierce the foil a few times to let the excess moisture dissipate. Start cooking it and check every 10 minutes.
Step 1 Preheat the oven to 375˚. Butter a 4-quart baking dish. Combine the milk, heavy cream, potatoes, thyme, garlic, nutmeg, salt and pepper in a large pot. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer, stirring occasionally, until the potatoes are slightly tender, about 3 minutes. Remove from the heat.
1cupshredded Cheddar Cheese. 1cupshredded Monterey Jack Cheese. Instructions. Preheat oven to 350 degrees F. Grease a 9x13 casserole dish with butter. Heat butter in a large rimmed skillet. Add diced onions and cook for 1 to 2 minutes. Add diced ham and cook for 3 to 4 minutes. Remove from heat and set aside.
Preheat the oven to 400 degrees. Peel the potatoes and slice them thinly, about 1/8 inch thick. (A mandoline slice r makes this much easier.) Lay 1/3 of the potatoes in a single layer, overlapping each other, on the bottom of a lightly greased 9 x 13 casserole dish. Season lightly with salt and pepper if desired.
Preheat the oven to 350 degrees F (175 degrees C). ALLRECIPES / VICTORIA JEMPTY. Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. ALLRECIPES / VICTORIA JEMPTY. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes.
In a large mixing bowl, toss together the potatoes, ham, onions, and peppers with the flour. Add in the cheese, chicken soup, and sour cream. Mix everything together. Spoon the mixture into the prepared baking dish. Bake for 45-60 minutes until bubbly and potatoes are tender.
Spray a skillet with cooking spray. Cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes. Spray a 9x13-inch baking dish with cooking spray. Combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.
Bits of salty diced ham, along with crunchy bell peppers, peas, cheddar cheese, and a creamy dressing make this simple pasta salad an all-time crowd-pleaser. Bring it to your next potluck and watch it disappear. Get the Bow Tie Pasta Salad with Ham recipe. 4.