Ham And Green Bean Casserole Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Reserve 1/2 cup French-fried onions for topping.
• In 4- to 5-quart saucepan, heat 6 cups water to boiling over medium-high heat. Add green beans. Cook 6 minutes, stirring occasionally. Remove from heat; drain, and place green beans back into pan; set aside.
• Meanwhile, in 3-quart saucepan, melt butter over medium-high heat. Add flour and salt; stir with whisk or fork until blended. Gradually stir in broth and half-and-half; cook and stir 6 to 8 minutes or until smooth, bubbly and sauce thickens. Remove from heat. Add cream cheese and Cheddar cheese; stir until cheeses are melted. Stir in remaining French-fried onions and the ham.
• Pour cheese mixture over green beans; stir to coat. Spread mixture in baking dish. Top with reserved 1/2 cup French-fried onions.
• Bake 25 to 30 minutes or until hot and bubbly.

Steps:

• Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 11x7-inch baking dish sprayed with cooking spray.
• Bake 25 min. or until heated through.

Steps:

• In a nonstick skillet, heat the olive oil over medium/high heat. Sauté the onions and garlic until soft. Remove from heat.
• (Note: If you are using Italian stewed tomatoes, change the cheese to the Provolone and add the basil & pepper. If you are using the Mexican stew tomatoes stay with the cheddar cheese.).
• In a large bowl, combine the garlic/onion mixture with the ham, beans, tomatoes, cheese, basil & pepper. Spoon into a lightly greased 3 quart casserole dish.
• Combine 1 Tbs olive oil, bread crumbs, parmesan and parsley and spoon evenly over casserole. Bake in a preheated 350ºF oven for 30-40 minutes, or until topping is a light golden color.

Steps:

• Cover green beans with water in a large pot. Add ham, bouillon, paprika, and cayenne. Bring to a boil over high heat; reduce heat to low and let simmer until beans are tender, about 30 minutes. Remove from heat and let cool, 20 to 30 minutes.
• Meanwhile, melt butter in a frying pan over medium heat. Add flour and cook until almost brown, 3 to 5 minutes. Stir in diced onion; cook until it begins to brown, 7 to 8 minutes. Reduce heat to medium-low; cook and stir dried onions in the mixture until they begin to lightly brown, 3 to 4 minutes, being careful as they burn easily. Add paprika and pepper. Pour in water and stir until mixture is smooth.
• Whip sour cream in a bowl and mix into flour mixture until smooth. Stir sour cream mixture into cooled green beans. Heat soup over medium heat until simmering; cook until heated through, about 5 minutes. Serve.

Steps:

• Thaw beans. In a saucepan melt butter and blend in flour. Stir in milk and soy sauce. Cook, stirring occasionally, over medium heat until thick. Next stir in sour cream, ham, beans, and water chestnuts. Pour into a 10 x 6 inch baking dish. Sprinkle bread crumbs on top. Top with paprika. Bake at 350 degrees for 30 minutes.

Steps:

• Cube the potatoes, peeling first if desired.
• String the beans and break into 2 inch pieces.
• Coarsely chop the onion.
• Place ham, potatoes, beans, black pepper, and onions into a wide, shallow pot or dutch oven.
• Add enough water to come within a couple inches of the top of the food.
• Bring the pot to a boil then simmer gently for 15 minutes or until potatoes are tender.
• This can be drippy so I suggest serving it in bowls or soup plates.
• Cornbread makes a good accompaniment if you want to sop up the juices.