Irene Stewarts Ham Macaroni Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F. Generously spray 24 muffin cups (2 standard muffin tins) with cooking spray.
• Crack the eggs into a bowl; add the salt, black pepper and chili powder. Whisk until combined. Add the ham, Cheddar, bell peppers and onions and stir.
• With a measuring cup, scoop the mixture into the muffin cups. Bake for 20 to 22 minutes, until puffy and just barely set.
• Within a minute or two, the casseroles will start to flatten just a little bit -- this is normal! Run a knife along the edges of each muffin cup and lift the casseroles out of the pan. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
• Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
• In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Steps:

• Heat together the soup, milk, cheddar cheese, celery salt, and Worcestershire sauce until bubbly, stirring frequently.
• Add ham.
• Add mixture to cooked macaroni. Pour into a 2 quart greased casserole dish.
• Top with cornflake crumbs.
• Bake at 350 degrees Fahrenheit for 45 minutes.

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:

• Grate onion, drain juice, set aside. Cube most of Velveeta, shred remaining 2 oz. Put a pot of water on to boil. Heat oven to 350 degrees. Melt 4 tablespoons butter in small dish (for breadcrumbs), and melt 6 tablespoons butter in another large saucepan.
• When butter in large saucepan is melted, sauté onion until golden. Add breadcrumbs to the 4 tablespoons of butter, and stir well, on medium heat, until golden brown (will take a while, keep stirring). When onion is golden, add flour, stir well and cook (while stirring) about 2 minutes. Add dry mustard and Worcestershire sauce. Then add milk gradually, while stirring.
• Cook on medium heat until sauce comes to a boil and thickens, stirring often. Add salt, then cubed Velveeta. Then add all shredded cheddar except 1 ½ cups. When cheese is melted taste to see if more salt is needed. Add ham and stir well. Cook macaroni about 6 or 7 minutes, should still be a little firm. Drain well and add to cheese sauce mixture. Spray a 9 X13 pan with nonstick cooking spray. Fill with cheese macaroni mixture, and spread evenly. Dot top with remaining Velveeta, then mix remaining cheddar with bread crumbs and spread evenly on top of macaroni mixture. Bake at 350 degrees until bubbly 20 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 1/4 cup butter in a large saucepan over medium heat; whisk flour, brown sugar, mustard, salt, and black pepper into butter. Pour in milk and bring to a simmer; reduce heat to low and whisk until sauce is thick and bubbly, about 5 minutes. Stir macaroni, ham, and apple slices into sauce. Spread mixture into a 2-quart casserole.
• Combine soft bread crumbs with 2 tablespoons melted butter in a bowl; sprinkle crumbs over casserole.
• Bake in the preheated oven until casserole is bubbly and crumb topping is browned, about 35 minutes.

Steps:

• Cook macaroni according to package directions; drain and set aside. In a large saucepan, melt butter over low heat; whisk in flour until smooth. Whisk in the milk, bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheddar cheese, ham, Parmesan cheese and macaroni., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° until bubbly, 20-25 minutes. Let stand for 5 minutes before serving.

Steps:

• Bring a large pot of salted water to boil. Stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in melted butter until onion is tender, about 5 minutes.
• Stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat.
• Mix cooked pasta, Cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed.
• Transfer pasta mixture to the prepared baking dish.
• Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions atop casserole and bake until golden, about 5 minutes more.

Steps:

• Cook macaroni, add the broccoli to the water the last 3 minutes of cooking.
• Drain.
• Add all other ingredients EXCEPT parmesan cheese.
• Mix well; put in casserole dish.
• Bake at 350* for 30 minutes.
• Sprinkle with parmesan and bake 5 more minutes.