Our best leftover ham casserole recipes - 3 recipes
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VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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End of line Ham casserole - crock pot
By toothpick
Lay sliced ham at the bottom of your crock pot, slice to potatoes add to on top of the ham
- 12 slices of ham
- 1 onion
- 5 potatoes
- 12 slices cheese
- 1 can mushroom soup
- 1 cup milk
- salt & pepper to taste
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Ham and Potato Casserole
By weezy6363
Peel potatoes and dice into one-inch size pieces
- 2 pounds potatoes
- 1 medium yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 2 Tablespoon butter, divided (unsalted is best)
- 1 Tablespoon flour
- 1 cup skim milk
- 16 oz. processed cheese spread (such as Light Velveeta)
- Ground black pepper to taste
- 1-2 pounds ham, diced
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Zucchini, ham and parmesan casserole
By Mimm du blog Les Délices de Mimm
Cut zucchini washed but not peeled, slice and cooked in a skillet over medium heat in olive oil for about ten...
- 5-6 zucchinis
- 4-5 oz ham
- 5 tbsp olive oil
- 1 3/4 cup grated Parmesan cheese
- 1 stick of butter
- 6 tbsp flour
- 2 tbsp pesto
- 3 tbsp breadcrumbs
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