Leftover Ham Casserole
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Serves/Makes: 6
Ready in: 1-2 hrs
- 3/4 pound cooked ham, cubed
- 1 tablespoon oil
- 2 1/4 teaspoons flour
- 1 can (10.75 ounce size) cream of mushroom soup
- 1 cup milk
- 3 cups thinly sliced potatoes
- 1 cup peeled and sliced carrots
- 1/4 cup diced onion
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat the oven to 350 degrees F. Place the ham and oil in a skillet over medium-high heat. Cook until lightly browned, stirring frequently. Remove the ham from the skillet with a slotted spoon and set aside. Stir the flour into the oil in the skillet. Cook, stirring constantly, for 2 minutes or until the oil and flour are combined. While stirring, slowly add the soup. Stir until fully mixed. While stirring, slowly add the milk. Cook, stirring constantly, until the mixture thickens and is bubbly. Alternate layers of ham, potatoes, carrots, and onions in a 2-quart baking dish. Sprinkle evenly with the salt and pepper. Pour the soup mixture over the top. Cover the baking dish and bake for one hour at 350 degrees F. Remove the cover and bake for another 15 minutes or until bubbly and the vegetables are tender.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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