Cheesy Ham Potato Bake

Cheesy Ham Potato Bake

Rated: Submitted By: mamabear Prep Time: 10 Minutes Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes Servings: 12

"Hash browns, ham, and Cheddar cheese are baked with a savory sauce of sour cream and cream of chicken soup for a casserole that's perfect for brunch or dinner."

Ingredients:

1 (30 ounce) package frozen hash brown potatoes, thawed 1 (12 ounce) package pre-cooked ham steak, diced 2 cups shredded sharp Cheddar cheese, or more to taste

1 onion, chopped 1 (10.75 ounce) can condensed cream of chicken soup 1 (8 ounce) container sour cream 1/2 cup butter, melted salt and ground black pepper to taste

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2.	Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
3.	Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 11/29/2012

Creamy White Chili

Creamy White Chili

I got this wonderful recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. Plus, it's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana

7 ServingsPrep: 10 min. Cook: 40 min.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in
• oil until chicken is no longer pink. Add the beans, broth, chilies
• and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for
• 30 minutes.
• 
  
• Remove from the heat; stir in sour cream and cream. Yield: 7
• servings.
• 
  

© Taste of Home 2012

Crock Pot Azorean Spiced Beef Stew

Day 309.

I got this stew recipe from my buddy Sean, and it couldn't possibly be any better. I love how I used many of the same staples in this as I do when I make traditional beef stew, but it tastes completely different due to the spices.

Sean used 2 pounds of beef, but I only used one, and stretched it with some potatoes, carrots, and tomatoes.

The Ingredients.

--1 lb beef chuck stew meat
--5-6 cloves of garlic, smashed and chopped
--2 potatoes, chopped in 1 inch chunks
--3 green onions, chopped
--3 cups beef stock
--1 cup baby tomatoes, cut in quarters, or 2 large chopped tomatoes
--1 cup baby carrots
--2 T kosher salt (1 used 1 T, but then added some more to taste near the end of cooking time)
--1/2 T red pepper flakes
--1 tsp all spice
--1 bay leaf
--1 tsp cumin
--2 cinnamon sticks

The Directions.

I used a 6 quart crockpot. Anything over 4 quarts will work just fine.

Put the meat into your crockpot. If you are using frozen meat, it's fine, just know it will take longer to cook and get tender.

Add the broth. Chop up the tomatoes, potatoes (ha, that rhymed!), green onion, and garlic. Throw it in.

Stir in the salt, red pepper, all spice and cumin. Float the bay leaf on top and add 2 cinnamon sticks.

Cover and cook on low for 8-10 hours, or on high for about 6. Stew tastes better the longer and slower you cook it.

Jan's adaptation:
1 pound beef cubes
3 potatoes cubed
2 red peppers in large chunks
1 large onion in chunks
1 can fire roasted tomatoes
1 can beef broth
2 cups water
3 beef boullion packets
1/2 tsp cinnamon
2 bay leaves
1/2 tsp cumin
1/2 tsp red pepper flakes
Place all ingredients in crock pot.  Cook on low for at least 10 hours.
 

Pork Chops with Apples and Potatoes

Pork Chops with Apples and Potatoes


An Oktoberfest meal of pork is not complete without apples and potatoes, which represent heaven and earth in the German tradition. Enjoy this flavorful casserole served with a side of steamed broccoli.

Makes 4, 12 ounce servings • Prep time: 20 minutes • Cook time: 60 minutes
1 teaspoon GIANT butter 1 lb raw potatoes, sliced 1/8 inch thick 1/4 teaspoon GIANT salt 1/2 cup water 1 lb boneless pork loin chops 1/2 teaspoon GIANT ground black pepper	1 teaspoon GIANT canola oil 1 cup sliced onion 2 red apples, cored & cut into narrow wedges (1 ½ cups) 1/4 teaspoon ground nutmeg 1 cup GIANT apple cider or apple juice 1 Tablespoon GIANT cornstarch

Preheat oven to 350 degrees. Butter a 2 quart casserole, arrange potatoes in an even layer and sprinkle with salt. Add water, cover casserole, and bake for 20 minutes. Meanwhile, sprinkle pork chops with pepper. Heat oil in a skillet over medium-high heat and brown chops on both sides. Reduce heat to medium, add onion to pan drippings and sauté until lightly browned. Remove casserole from oven and arrange chops over potato layer. Arrange apples over chops, sprinkle with nutmeg, and top with sautéed onions. Cover casserole, bake for 30-40 minutes, until potatoes are tender. Combine apple cider and cornstarch and pour into skillet. Cook over medium heat until sauce is thickened, stirring to mix in browned bits. Serve sauce over chops.
Nutrition information per serving: 380 calories, 14g fat, 5g saturated fat, 70mg cholesterol, 210mg sodium, 38g carbohydrate, 4g fiber, 14g sugars, 26g protein

Tuna Noodle Casserole

This recipe is from the Better Homes and Gardens Casserole Cook Book, 1961. As usual, I would use real cheddar instead of the processed cheese.

Tuna-Noodle Casserole

6 ounces (about 3 cups) medium noodles
1 6 to 9 oz can tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup diced green pepper
1/4 cup chopped pimiento
1/2 teaspoon salt
…
1 can cream of celery soup
1/2 cup milk
1 cup (1/4 pound) shredded sharp process cheese
…
1/2 cup slivered blanched almonds, toasted (optional)
Cook noodles in boiling salted water till tender; drain. Combine noodles, tuna, mayonnaise, vegetables, and salt.
Blend together soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture.
Turn into ungreased 2-qt casserole. Sprinkle with toasted almonds. Bake uncovered in hot oven (425) about 20 minutes or till bubbly. Makes 6 servings.

Three-Cheese Potatoes

With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. "My husband and I love these potatoes," writes Cheryl Hille From Ashkum, Illinois.

4-6 ServingsPrep: 15 min. Grill: 35 min.

Ingredients

• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon minced chives
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions

• In a large bowl, combine the first six ingredients. Transfer to a
• double thickness of greased heavy-duty foil (about 18 in. square).
• Dot with butter.
• 
  
• Fold foil around potato mixture and seal tightly. Grill, covered,
• over medium heat for 15-18 minutes on each side or until potatoes
• are tender.
• 
  
• Carefully open foil. Sprinkle the bacon cheeses over potato mixture.
• Grill 3-5 minutes longer or until cheese is melted. Open foil
• carefully to allow steam to escape. Yield: 4-6 servings.
• 
  

Nutrition Facts: 1 serving (1/2 cup) equals 293 calories, 11 g fat (7 g saturated fat), 36 mg cholesterol, 614 mg sodium,

© Taste of Home 2012

Homemade Taco Seasoning

1 tablespoon chili powder
1 tsp corn starch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (or cayenne pepper)
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
Mix all together and store in a tightly sealed container. One pound of hamburger (browned) will need 4-5 tsps of mix plus about 1/2 cup of water; simmer a few minutes to make a sauce.