Ham And Cheese Skillet Casserole Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

Steps:

• Place an oven rack in the upper third of the oven. Preheat the oven to 450°F.
• Toss the potatoes with 1 tablespoon of the vegetable oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of pepper in a microwave-safe bowl. Cover the bowl with a paper towel and microwave on high, stirring the potatoes halfway through cooking, until the potatoes begin to soften, 5 to 7 minutes. Drain the potatoes well and set aside.
• In a separate large bowl, whisk together the eggs, milk, butter, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir in the flour and green onions until just incorporated but still a bit lumpy, and set aside.
• Heat the remaining 1 tablespoon of oil in a 10-inch oven-safe skillet set over medium-high heat until shimmering. Add the ham and potatoes; cover the skillet with foil and cook until the potatoes start to brown, about 10 minutes. Uncover the skillet, pour in the egg mixture, and sprinkle the cheese over the top. Bake for 25 to 30 minutes, or until puffed and golden. Transfer the skillet to a wire rack and let cool for 5 minutes. Use a rubber spatula to loosen the casserole from the skillet, then slide it onto a cutting board, slice into wedges, and serve.
• If you decide to invest in a cast-iron skillet, here are Crystal's tips on how to properly season and store your pan. When properly seasoned, a cast-iron skillet works better than any nonstick pan around!
• Preheat the oven to 400°F.
• New pans will contain a coating of wax. Thoroughly wash the inside of your skillet with warm soapy water to remove the coating. Never put your cast-iron pan in the dishwasher or let it soak for any length of time.
• Important: Dry your skillet thoroughly with paper towels. It is imperative that it is completely dry. Do not let it air-dry.
• Dampen a paper towel with vegetable oil such as canola oil, or shortening such as Crisco, and wipe the inside of your skillet thoroughly, creating a nice sheen or glisten on the pan.
• Cover the bottom of your pan with coarse salt to a depth of about 1/2 inch up the sides of the pan.
• Place your skillet in the oven for 30 minutes.
• Using oven mitts, remove the pan from the oven. Place pan on a safe surface for cooling. Cool for 30 minutes or more until the pan is cool to the touch.
• Dump the salt from your skillet and wash the skillet with warm soapy water. Rinse and dry skillet thoroughly, as mentioned above.
• Before putting your pan away, be sure to give it another light coating of oil or shortening to protect it from rust and corrosion.

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with nonstick cooking spray.
• In a large bowl, whisk together the eggs with the milk and baking mix. Stir in the reserved au gratin and ham. Pour the mixture into the skillet. Place in the oven and continue to cook until the center is firm and the top is golden, 20 to 25 minutes.
• Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
• In a small pot, heat the milk with the thyme over medium-low heat until hot.
• In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
• Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
• In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
• Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.
• Preheat the oven to 325 degrees F.
• Place the ham in a roasting pan fat-side up. Score the fat with a crisscross pattern. Cook the ham for about 1 hour to allow the scored fat to open up.
• In the meantime, in a small saucepan over medium heat, stir together the brown sugar, apple jelly, mustard, vinegar, ginger and garlic along with 2 tablespoons water. Bring to a simmer and cook for about 2 minutes until it has a smooth syrupy consistency.
• Remove the ham from the oven. Generously brush the ham with half of the glaze. Place back in the oven and bake an additional 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes. If the ham starts to get too brown, cover with foil. Remove from the oven, cover and allow the ham to rest for 30 minutes before slicing and serving.

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, combine soup, cream cheese, milk and seasonings; add ham. Drain noodles. Add to ham mixture and mix well., Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with cheese. Bake, uncovered, until heated through, 20-25 minutes.