Make Something Monday ... Ham and Corn Casserole

I will be the first to admit when I've been wrong in the past, well since it rarely happens it's easy to say I was wrong ... LOL. So yes it's good to use left over ham for other meals, and heck I got 3 meals out of the half of ham I made. Of for those who know me, know I cringe at the thought of cream corn! When I found this recipe on Betty Crocker's website I was thinking ok, maybe I'll just have something different that night. But to my amazement the Bisquick (aka Wal-Mart Version) soaked up the juice and made it a very yummy recipe, actually one that I hide the left overs of and had for lunch the next two days! So take that! LOL, enjoy yet another super easy dish!

What you need!

Yes I had to go to the grocery store for the corns and green onions.

Add Bisquick wannabe to the bowl
Add the cooked ham (cubed)
Add the cheese
Helper came in just the butter

Add in green onions

Add in the eggs

Add the cream corn

(Yes I was gagging as I was dumping this)

Add in the Mexicorn

(I knew I should have bought this on sale the week before, but what would I need it for. Hello)

Put into casserole dish

Here it comes out all fluffy and yummy!

Ok not the prettiest presentation, but still yummy.

(Yes, take it from this cream corn hater)

Ham and Corn Casserole

2 cups Original Bisquick® mix
1 cup finely chopped cooked ham
1 cup shredded Cheddar cheese (4 oz)
1/4 cup butter or margarine, melted
4 medium green onions, sliced (1/4 cup)
3 eggs, beaten
1 can (14.75 oz) Green Giant® cream-style corn
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2. In large bowl, mix all ingredients. Pour into baking dish.
3. Bake 45 to 55 minutes or until golden brown and set. Let stand 5 minutes before cutting. Cut into squares.

High Altitude (3500-6500 ft): Use 13x9-inch (3-quart) glass baking dish.

Sorry Amy I know how you hate pork, but it was so yummy :)

MSM & CPW ~ 2 Left Over Ham Recipes & Taco Quiche

Here we go ham is going going gone let's use it! Sorry my non pork fan, but guess what you will love the Taco Quiche below :).

My first thing I did was find a new recipe to use my ham bone and the green beans I forgot to use for Easter! This was simple and yummy!!!

Ham And Green Beans Recipe

Ingredients

1 ham bone, with lots of ham on it
1 pound fresh green beans, stem end snapped off, or 1 pound of frozen
4 stalks celery, WITH leaves or more to taste
3 onions, cut in 1/2" strips
3 pounds potatoes, cut into chunks - skins on!
Herbes de Provence, to taste, maybe 4 tablespoons
3 tablespoons seasoned salt, Janes Crazy Mixed Up Salt, of course,or more to taste
freshly ground black pepper, to taste
1/4 cup garlic, dried, slivered - get in Oriental market or in Costco

Directions

Put ham and bone in large soup pot, add celery, garlic, onion and cover all with water. Simmer, covered for 1 1/2 hours. Add rest of ingredients except potatoes, adding more water, if necessary. Cook another hour or so and take ham and bone out of pot. Remove all ham and return to pot, discarding bone. Add potatoes and cook until potatoes are tender. Adjust seasonings and serve.
NOTE: The dried slivered garlic I use is a fantastic time saver. I use it in soups and stew and things that have a lot of liquid.

ALEXIS NOTES: Ok so I of course didn't have the celery so that went out of the recipe, it called for 3 onions I used half of a large one (boys not big onions fan), I didn't have herb de Provence so I used a package of Italian dressing seasoning I had :), seasoning salt had to go with my fall back love of Johnny's Seasoning Salt! I also add about 2 cups of chicken stock so it didn't stick to the crockpot and gave it another dimension of taste (yes I've been watching too much Food Network!)

Thank you http://www.grouprecipes.com/61786/ham-and-green-beans.html for this recipe.

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My second dish I went to an old fav Quiches! I LOVE LOVE my asparagus and had to use it up so I did a search of ham an asparagus and found a GREAT blog Lynda's Recipe Box that had this amazing recipe! Check it out you'll love her recipes!!

Ham and Asparagus Quiche

1 baked 10", deep dish pie shell, cooled

1 1/2 cups cheese, Cheddar, Swiss, parm, or cheese of your choice

1 cup diced, cooked ham

1/4 cup diced, cooked onion, if desired

1 cup cooked asparagus, cut into 1 inch pieces

5 large eggs, beaten

2 cups half and half, or you may use half milk and half heavy cream

1 T. chopped flat leaf parsley

1 T. chopped chives

salt and pepper to taste

Using a fork, prick the bottom of a 10 inch, deep dish, pie shell and then bake at 425 degrees for about 10 minutes and remove to a rack to cool. REDUCE heat to 350 degrees. After crust has cooled, add the cheese, then the ham and onion if using, and then the asparagus. Next, mix the eggs and half and half together. Stir in the herbs and salt and pepper and pour over the asparagus. Add some asparagus spears on top, if desired. Transfer the pie to a baking sheet and place in the oven. Bake at 350 degrees for about 50-55 minutes until done. Quiche will puff up when done and when given a shake the filling will not jiggle. You can test it, if desired, by inserting a knife in the middle and it will come out clean when it's done. Cool at least 20 minutes before slicing.

ALEXIS NOTE: I used my Fat Free Half & Half I use for my coffee, I skipped the chives and parsley and didn't put in all the onions. I used a good amount of ham and cheese, so didn't use all the egg mixture, so you'll see why I had to do quiche #2 that night!

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My second quiche was to use up the egg mixture along with the left over Taco meat the night before. This was easy, throw down cheese and meat top with egg mixture. This one I didn't cook the pie crust first like the previous recipe and it turned out just fine! Enjoy

Make Something Monday ... Ham & Cheese Fold Overs

I found this super quick and easy meal on the Betty Crocker website! I cooked a half of a ham the night before and had plenty of ham left over. Ok I'll admit I'm horrible I haven't used the ham before. I know I was a waster, now with times touch I try to stress all meals. I actually had enough ham left over for another recipe, check out next Monday for that one! So check it out, super easy and the kids loved it. Actually daycare lady and her hubby loved them so much I don't think they shared with the kids ... LOL. I'm think this could be good with pizza insides, I'll have to try that soon and show you how it goes! Well anyways enjoy, they are almost like hot pockets.

What you need to start!

Start with the Bisquick

(this case I used the Wal-Mart version)

Add in the water

(I was pre occupied and accidentally did 2 cups ... so let's just say I had plenty to take to daycare when I had to add more Bisquick to compensate ... LOL)

Roll into a square

My best attempt

Add the Mustard

Add the ham, I cubed up the left overs.

Add the Cheese

Fold over and score with a fork

Brush with Egg

Check out the melted Cheese

Yummy Finished Product

Ham and Cheese Foldover Sandwiches

2 cups Original Bisquick® mix
1/2 cup boiling water
2 teaspoons Dijon mustard
8 oz deli shaved cooked ham
1 cup shredded Swiss cheese (4 oz)
1 egg
1 tablespoon water

1. Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix and boiling water with spoon until dough forms. Divide dough into fourths. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Press each piece into 6-inch square, 1/4 inch thick.
2. Spread 1/2 teaspoon of the mustard on each dough square to within 1/2 inch of edges. Top with ham and cheese to within 1/2 inch of edges. Fold each square diagonally in half. Press edges with fork to seal. Place on cookie sheet.
3. In small bowl, beat egg and water. Brush over sandwiches. Bake 20 to 25 minutes or until crust is golden brown.

To Freeze and Bake: Place unbaked sandwiches without egg wash on ungreased cookie sheet. Freeze uncovered 2 to 3 hours or until solid. Arrange in single layer in container to prevent breaking; seal well. Freeze up to 2 months. To bake, place on greased cookie sheet and brush with egg-water mixture. Bake at 350°F 25 to 30 minutes or until crust is golden brown.

High Altitude (3500-6500 ft): No change.

Tempt My Tummy Tuesday ... Ham and Rice Casserole

A quick and easy one, yes more left over ham ... what it's cheap and the kids like it. Here is a SUPER easy one I found on www.Cooks.com. Just had to share yet another yummy one, enjoy!

All you need :)

Put ham in the casserole dish

Add the can of Cream of Mushroom

I only did one can and it worked great

Add the milk

Add the onions

Add the Cheese

Add the rice

Put the cornflakes on top

Then in the oven

Out of the oven!

Sorry someone took a bite before I could take a pic.


1 c. cooked rice
3 slices ham chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. grated Velveeta cheese


Mix all ingredients in glass casserole dish. Bake 45 minutes at 350 degrees.