SCALLOPED HAM AND POTATO CASSEROLE RECIPE - FOOD.COM
This was originally a scalloped potato recipe that I adapted so much that it became an entity all it's own! We love, love, love this at our house and my DH requests it often. Leftovers (what little there are! LOL) are perfect for breakfast.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a med bowl, mix milk and soup until smooth. Set aside.
- Peel and slice potatoes into 1/4 inches slices.
- Arrange half the potato slices in a layer in a greased, shallow baking dish.
- Top potatoes with salt, pepper, half the soup mixture, half the ham, and then half the cheese.
- Repeat for second layer.
- Cover and bake at 400 degrees for 45 minutes or until potatoes are tender.
- Let rest for 10 minutes before serving.
- Yum!
Nutrition Facts : Calories 349.8, FatContent 17, SaturatedFatContent 9.1, CholesterolContent 66.5, SodiumContent 521.2, CarbohydrateContent 29.1, FiberContent 3.2, SugarContent 1.9, ProteinContent 20.2
KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE
Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture --- instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce --- feel free to throw in some cooked chopped green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate, all ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish--- NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly,
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
- Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
- For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
- In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
- Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
- Bake covered with foil for about 1 hour at 350 degrees F.
- Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
- Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.
Nutrition Facts : Calories 521.9, FatContent 30.4, SaturatedFatContent 14.5, CholesterolContent 103.8, SodiumContent 835.1, CarbohydrateContent 32.6, FiberContent 3.4, SugarContent 3.1, ProteinContent 29.3
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When preparing my first Thanksgiving dinner years ago, I wanted to add something special to the table and came up with this recipe. It's been a part of our traditional dinner ever since. —Kellie Erwin, Westerville, Ohio
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Reviews 5
Total Time 55 minutes
Category Side Dishes
Calories 271 calories per serving
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Reviews 5
Total Time 55 minutes
Category Side Dishes
Calories 271 calories per serving
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- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
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SCALLOPED HAM AND POTATO CASSEROLE RECIPE - FOOD.COM
This was originally a scalloped potato recipe that I adapted so much that it became an entity all it's own! We love, love, love this at our house and my DH requests it often. Leftovers (what little there are! LOL) are perfect for breakfast.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 349.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 349.8 per serving
- Yum!
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KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE ...
Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture --- instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce --- feel free to throw in some cooked chopped green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate, all ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish--- NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly,
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Reviews 5.0
Total Time 1 hours 50 minutes
Calories 521.9 per serving
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Reviews 5.0
Total Time 1 hours 50 minutes
Calories 521.9 per serving
- Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.
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SCALLOPED APPLES CASSEROLE RECIPE: HOW TO MAKE IT
When preparing my first Thanksgiving dinner years ago, I wanted to add something special to the table and came up with this recipe. It's been a part of our traditional dinner ever since. —Kellie Erwin, Westerville, Ohio
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Side Dishes
Calories 271 calories per serving
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Reviews 5
Total Time 55 minutes
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Calories 271 calories per serving
- In a large bowl, combine the apples, sugar, cinnamon and cloves. Transfer to a greased 13x9-in. baking dish. Dot with 2 tablespoons butter. Bake, uncovered, at 325° for 25 minutes or until apples are crisp-tender. , Meanwhile, in a small skillet, melt remaining butter. Add bread crumbs; cook and stir for 3-5 minutes or until crispy and golden brown. Sprinkle over apple mixture. , Bake 10-15 minutes longer or until apples are tender. Serve warm.
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Reviews 4.6
Total Time 1 hours 5 minutes
Category side-dish
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Reviews 4.6
Total Time 1 hours 5 minutes
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- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
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