Saturday, March 23, 2013

A Few Tasty and Easy Recipes of Mine to Use Leftover Ham!


Easter usually means serving ham.  In anticipation of leftover ham here are two of my favorite casserole dishes you should try for a delicious change.

The first recipe that I want to share with you is a zesty tomato based casserole with lima beans and onion.  What really pumps up the flavor factor is just enough dry mustard for a bit of spice along with brown sugar.  

You have the option to either dice or slice your onion because both ways are just as wonderful.  Onion lovers may want to slice the onion if they like bigger chunks mixed through the casserole.  If you prefer smaller pieces, I suggest dicing, which I do most often.

This second simple casserole is perfect when you have any leftover chicken in the refrigerator that you also need to do something with.  This recipe has a creamy blend of rice, celery, onions and hard-cooked eggs to equal amounts of leftover ham and chicken along with a crunchy topping of slivered almonds and crushed corn flakes.  The taste of those ingredients once cooked in combination will make your mouth water.

Later when you are staring at that leftover ham in the refrigerator, I do hope you will be tempted to try one or both of mine.

My Zesty Ham and Lima Bean Casserole

1/2 cup diced onion
1 clove of finely chopped garlic
2 packages of frozen lima beans
2 tablespoons of olive oil
2-1/2 cups of cubed leftover ham
2 cups of canned, diced tomatoes
2 teaspoons of dry mustard
1/4 cup of brown sugar (light or dark)

Fry your oil and garlic in the olive oil until golden brown.

Once you take the frozen lima beans out of your freezer, you need allow them to defrost enough so they can break apart.

Take out your 2-quart casserole and add the beans, ham, cooked onion and garlic.

Mix the tomatoes and mustard and pour over the above ingredients.

Top with brown sugar and cover your casserole.

Bake in a 350-degree oven for about one hour.


My Crunchy Ham-Chicken Casserole

1 cup of cubed leftover ham
1 cup of cubed leftover chicken
1 can of condensed cream of mushroom soup
1 cup of diced celery
1 cup of cooked rice
3/4 cup of mayonnaise
2 teaspoons of grated onion
1 tablespoon of lemon juice
3 hard-cooked eggs
1/2 teaspoon of salt
1/4 teaspoon black pepper
1/2 teaspoon of dried basil (optional)

Topping:

1/2 cup of slivered almonds
1 tablespoon of butter or margarine (not spread)
1 cup of crushed corn flakes

Mix all the ingredients except for the topping and add to your 2-quart casserole.

Top with crushed corn flakes.

Bake in a 375-degree oven for 25 minutes.

Now remove the casserole from your oven and sprinkle with the almonds mixed with the butter.
 
Return to the oven for about another minute until it melts and then serve.

ENJOY!

1 comment:

Katherine - Real Food Runner said...

yummy! i bet you're a good cook :)

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