Ham & Cheese Lasagna

Source: https://www.thekitchenismyplayground.com/2013/04/ham-cheese-lasagna.html

Prep time: 35 min
Cook time: 40 min
Total time: 75 min

Ingredients:
• 9 to 12 lasagna noodles
• 1/2 c. chopped onion
• 2 T. butter
• 3 T. all-purpose flour
• 2 c. milk
• 1 c. cottage cheese
• 2 c. shredded Monterey Jack cheese, divided
• 2 c. finely chopped fully cooked ham
• 1 (8 oz.) package fresh mushrooms {or substitute 8 oz. canned mushrooms}
• 1 T. dried parsley

Instructions: 

1. Cook lasagna noodles according to package directions; drain and set aside.
2. Melt butter in a medium saucepan over medium heat; add chopped onion and mushrooms (if using raw); cook until tender, about 4 to 5 minutes.
3. Blend in flour until onions are well coated. Add milk all at once; cook and stir over medium heat until thickened and just beginning to bubble, about 5 to 7 minutes.
4. Add cottage cheese and 1 cup of the shredded Monterey Jack cheese; stir until melted. Stir in the ham, mushrooms (if using canned), and parsley. Remove from heat.
5. In a 9x13" baking dish coated with non-stick cooking spray, arrange three lasagna noodles and top with 1/3 of the ham mixture. Repeat to create two more layers of noodles and sauce. Sprinkle the remaining cup of shredded Monterey Jack cheese on top.
6. Bake at 350 degrees for 40 minutes. Remove lasagna from the oven and let stand for 15 minutes before serving.

***I covered it with foil, even though it didn't say to, and the noodles came out a little tough. So try it without the foil next time!

Ham and Cheese Sliders

Time: 30 minutes
Servings: 24 sliders

Ingredients
24 Hawaiian rolls
24 slices smoked or baked deli ham
6 slices sliced cheese, quartered
1 cup Mayonnaise (about 2 teaspoons per slider)
½ cup butter melted

Instructions
Preheat oven to 350 F.
Cut each roll in half and spread mayonnaise on each side of the roll. Fold a slice of ham in half, then in half again and place on the roll. Top with small slice of Havarti cheese. Place top of roll back on to form sandwich.
Place rolls close together in a 13×9 baking pan until pan in completely full. More than one batch will be needed to make all 24.
Brush the melted butter generously over the tops of all the rolls. Let the rolls set until the butter has set up a bit.
For a toasted bun, bake uncovered. For softer rolls, cover pan with aluminum foil. Bake for 12-15 minutes.
Rolls can be made a day ahead and stored in fridge until ready to bake.

Hash Brown Egg Casserole

Source: https://bellyfull.net/hash-brown-egg-casserole/

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients
8 precooked frozen hash brown patties (thawing is not necessary)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 & 1/2 cups diced leftover ham (about 3/4 pound)
2 scallions , diced
9 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard , optional but recommended
1/4 teaspoon garlic powder

Instructions
Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
Arrange frozen hash brown patties in the dish, in a single layer.
Sprinkle the cheeses, ham, and scallions evenly over the top of the hash browns.
In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder.
Pour the custard evenly over the ham mixture.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
Allow to cool for 5-10 minutes, then cut into portions and serve.

Cheesy Ham and Potato Casserole

Source: The Novice Chef

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour

Ingredients:
24 oz Frozen Shredded Hash Brown Potatoes (See note for how to use fresh potatoes instead)
2 tablespoons Frozen Minced Onions
2 cups Sour Cream (low fat)
1 can Cream of Chicken Soup
1/2 cup Butter (melted)
1 teaspoon Salt
2 1/2 cups Shredded Cheddar Cheese (divided)
3 cups Ham (cooked and diced)

Instructions
Preheat your oven to 350 degrees F.
In a large mixing bowl place frozen hash browns and minced onions and mix.
Add sour cream, cream of chicken soup, melted butter, salt, ham, and 2 cups shredded cheese. Mix well.
Place your mixed ingredients into a 9X13 casserole dish and top with 1/2 cup remaining shredded cheese.
Bake for 40-45 minutes.

Notes:
I had potatoes to use up, so I shredded them, rinsed them well, and squeezed as much water out of them as I could. Then I spread them in my prepared 9x13 pan and broiled them for a few minutes to get more moisture out so they weren't way soggier than frozen hash browns would be.

Creamy Pasta Salad with Ham

Source:
https://kitchenfunwithmy3sons.com/bow-tie-pasta-salad/

Prep: 20 mins
Cook: 10 mins
Chill Time: 1 hr
Total: 1 hr 30 mins

Ingredients
Dressing
1 cup mayonnaise
3 tablespoons relish (sweet or dill)
2 tablespoons granulated sugar
1 teaspoon yellow mustard
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Salad
1 pound bow tie pasta
8 ounces cheddar cheese diced
1 cup fully-cooked ham diced
1/2 small white or sweet onion peeled and finely diced
1/2 cup frozen peas thawed
1/2 cup red bell pepper seeded and finely diced

Instructions
In a small bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
Boil the pasta according to the package directions, just until al dente. Drain and rinse with cold water.
In a large mixing bowl, toss together all of the ingredients with the dressing. Cover and refrigerate for 1 hour before serving.

Slow Cooker Ham And Potato Soup

Slow Cooker Ham And Potato Soup

INGREDIENTS:

8 cups russet potatoes,  diced 

1 yellow onion, diced

2 large carrots peeled and chopped

½ cup chopped celery

16 ounce cubed ham 2 packages of packages smithfield anytime

1 teaspoon kosher salt

¼  teaspoon fresh cracked black pepper

¼ cup flour

4 cups chicken broth

1 ½ heavy cream (you can also use milk-i used whole milk)

½ cup sour cream

Add the potatoes, onion, carrot, celery, ham, kosher salt, pepper, and chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
Using a potato masher, mash about ⅓  of the potatoes.

add the flour, heavy cream/milk and sour cream and stir everything together 

Cover and cook on high for an additional 15 minutes.

Ham Pineapple Pasta Salad

Ham Pineapple Pasta Salad

Source:https://www.spendwithpennies.com/wprm_print/122117

Prep Time15minutes minutes 

Cook Time 10minutes minutes 

Chill Time 2 hours

Total Time 2 hours, 30 minutes

Ingredients

8 ounces rotini or bow tie pasta 

1 can pineapple tidbits (14 ounces) with juice reserved for dressing 

1 red pepper diced 

2 cups diced ham 

1 green onion thinly sliced 

Dressing 

½ cup mayonnaise

⅓ cup pineapple juice 

¼ cup sour cream 

1 tablespoon dijon mustard (I skipped this)

1 teaspoon cider vinegar 

1 teaspoon honey 

¼ teaspoon garlic powder 

salt & black pepper to taste 

Instructions 

In a large pot, cook the pasta according to the package directions. Drain the pasta and run it under cold water to cool. 

In a bowl, whisk together all dressing ingredients until smooth. 

In a large bowl, combine the cooled pasta, ham, pineapple, bell pepper, green onion, and dressing. Gently toss to combine. 

Refrigerate the pasta salad for at least 2 hours before serving.

Ham Pasta Salad

Ham Pasta Salad 

Source: adapted from https://www.heathershomemadekitchen.com/ham-pasta-salad/

Prep Time: 30 minutes 

Chill Time: 1 hour 

Servings: 8 

Ingredients 

8 oz box small pasta, (rings, shells or macaroni) 

1 cup diced ham 

1 cup frozen peas, thawed

4 oz mild cheddar cheese, cubed 

1½ cups mayo or miracle whip 

1 tablespoon sugar 

1 teaspoon lemon juice 

¼ teaspoon salt

½ teaspoon pepper 

Directions

Cook pasta according to package directions, drain, rinse with cold water and set aside. In a large bowl, whisk together the mayo/miracle whip, sugar, lemon juice, salt and pepper. Add the pasta, ham, peas and cheese. Gently fold together until it is mixed thoroughly. Cover and chill until ready to serve.

Ham Pineapple Rice Casserole

Ham Pineapple Rice Casserole

Source: Margaret Barrus

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients
1 can (20 ounces) pineapple tidbits
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon pepper
3 cups cooked rice
2 cups cubed fully cooked ham
1 cup chopped green pepper
2/3 cup shredded Swiss cheese
1/3 cup chopped onion

Directions
Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bowl, combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well.
Fold in the rice, ham, green pepper, 2/3 cup of Swiss cheese, onion and pineapple.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Bake, uncovered, for 10 minutes or until heated through and the cheese is melted. Yield: 6 servings.