Leftover Ham Casserole

We bought a ham and, after two dinners, several days of sandwiches, omelets and soup, there was still some ham so….here we go (my mom would be so proud as we worked this as she could with a small roast of beef).

  • 2 cups potatoes, peeled and cubed
  • 1 small yam, peeled and cubed
  • 2 cups plus cooked ham, cubed (use up whatever you have left)
  • 1 can whole kernal corn, drained
  • 1/4 cup butter
  • 1/3 cup flour
  • 1 3/4 cup milk
  • pinch black pepper
  • 4-6 oz. cheese, shredded
  • 3-4 asparagus spears, chopped small

Preheat oven to 375 degrees.

Cook the potatoes until tender, but still firm in a pot of boiling water. Drain and cool a bit.

Combine the ham, corn, asparagus and potatoes and set aside. Melt the butter and whisk in the flour to make a paste and gradudally add the milk and pepper and bring to a boil. Remove from the heat and pour over the ham mixture. Stir to mix well.

Grease a baking dish (11 x 7) and pour in the mixture. Lightly sprinkle with paprika and bake covered in the oven for 20 minutes.

Lower the temperature to 350. Remove the cover, add all the cheese and bake a further 20 minutes. Place under the broiler for about 5 minutes to get a light brown crust.

Finish with crispy onion topping and fresh herbs.

This, my friends, is bloomin’ awesome.

image_printPrint

Leave a Reply

Your email address will not be published.