Ham and Potato casserole

Recently, I made one of my family's favorite casseroles with ham and potatoes plus a few other vegetables. It's creamy, cheesy and just plain yummy.  I found the recipe years ago in a magazine and have put my own spin on it, adding more vegetables, such as zucchini and yellow squash along with the potatoes. I like using new potatoes because they don't have to be peeled, but any kind of potato works including sweet potatoes or a combination of white and sweet.  I've also made it with summer sausage instead of ham which is delicious as well. I like using a ham steak which I usually have in my freezer and just cut it up into bite size pieces.  I either boil the potatoes until fork tender or microwave them along with the other cut up vegetables for 5 to 10 minutes until tender. In a sauce pan over medium heat, make a white sauce, adding mayonnaise, seasonings and cheese then put everything together in a casserole dish, topped with shredded cheese and baked in the oven for 30 minutes or can microwave for 10 to 15 minutes.  Leftovers heat up really well in the microwave.

potatoes and vegetables ready for microwave

Here's the recipe:

1 lb. fully cooked ham, cubed

1/4 c. green onions, chopped

1/4 c. sweet peppers, chopped

1 zucchini, chopped

1 yellow squash, chopped

3 c. chopped potatoes, if use new potatoes, don't have to peel, can also use sweet potatoes

2 T. butter

1/4 c. mayonnaise

1 T. flour

1 t. each seasoned salt and pepper, parsley

2 T. sofrito, (pureed onions, peppers and garlic)

3/4 c. milk

2 c. shredded cheese

cubed ham







Boil potatoes and vegetables until tender or put in microwave safe container and cook on high for 5 to 10 minutes until fork tender. In saucepan, melt butter, add flour to make a roux.  Add mayonnaise and seasonings, cook until smooth then gradually add milk, stir and cook 1 minute until thickened, then add 1 cup cheese, stir until melted. In a 11x7x2 in baking dish, combine cubed ham, cooked vegetables







and potatoes and add cheese sauce.  Top with remaining shredded cheese and bake in oven at 350 for 30 minutes until bubbly.  If casserole dish is microwave safe, can also heat in microwave for 10 to 15 minutes until bubbly.

Enjoy,

Bamah

combined casserole prior to baking

topped with shredded cheese prior to baking



white/cheese sauce



bowl of yummy goodness

original recipe from magazine



Homemade Pimento cheese spread

I love, love, love cheese, pretty much any kind cheese and on or in just about everything.  My husband calls me a rat when it comes to cheese.  I also love pimento cheese sandwiches and homemade pimento cheese spread is so much better than the containers you get at the store.  I like to use a combination of different kinds of cheese instead of just cheddar.  My favorite combination is 1 block Gouda, 1 block white cheddar cheese and 1 block extra sharp cheddar cheese plus cream cheese to make it creamy. I use my food processor to shred the cheeses and mix them up with the cream cheese then transfer everything to a bowl to add the mayonnaise and seasonings.  The spread will keep in the refrigerator for 2 weeks. Unfortunately, it won't keep it's integrity when frozen but this last batch I had so much left over that I froze about 2 cups in a freezer bag to use as a cheese sauce the next time I make macaroni and cheese or some other pasta.

Here's the recipe:

1 8 oz. block sharp cheddar cheese, shredded

1 block Gouda cheese, shredded

1 block white cheddar cheese, shredded

1 8 oz. cream cheese, softened

1/2 c mayonnaise

4 kinds of cheese

1 8 oz. jar pimientos, drained

2 T sofrito (pureed onions, garlic and peppers, recipe on previous blog post)

1 t Worcestershire sauce

1 t yellow mustard

seasoned salt and pepper to taste

Shred cheeses in food processor and mix with cream cheese, add mayonnaise and seasonings until well blended.  Keep in airtight container in refrigerator for up to 2 weeks.

Also makes great grilled cheese sandwiches.

Enjoy,

Bamah

pimento cheese sandwich