Wednesday, August 14, 2013

Potato & ham casserole

Review by Rachael:

2 cups potatoes, cubed
2 cups ham, cubed
1 (15.25 oz) can whole kernel corn, drained
¼ cup finely chopped minced fresh parsley
¼ cup butter
1 tablespoon chopped onions
1/3 cup all-purpose flour
1 ¾ cups milk
1/8 teaspoon ground black pepper
4 ounces processed cheese, shredded

1    Preheat oven to 350 degrees F.  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.  Combine potatoes, ham, corn & parsley; set aside. In a saucepan sauté onion in butter for 2 minutes, stir in four until blended well. Gradually add milk & pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat & pour over the ham mixture. Stir to mix well.  Pour into greased 7x11 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5-10 minutes longer until cheese melts.

I had some ham to use up and found this recipe. I had everything on hand except for a can of corn. I used dried parsley that I had in the cupboard. The prep takes a little bit of time but it’s not a hard recipe. 1 tablespoon of onion just didn’t seem like enough so I ended up adding more: I didn’t measure it, I just added.  I took mine out after it had been in another 10 minutes with the cheese on it, the cheese wasn’t exactly like I was hoping but I didn’t want to overcook the dish. I also had some homemade bread crumbs that I want to use up so I sprinkled a light layer of those on before I put on the cheese.

Next time I would not put so much parsley, it was good but a little too much for my liking. I also added a lot of pepper & salt after it baked to give it some more flavor. All & all it was a good, flavorful dish. 

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