Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, August 7, 2008
Wednesday, January 30, 2008
Potato-Ham Casserole
No, really, that's what this is about. How to make my delicious potato-ham casserole. And I'm going to have lovely, potato-ham dreams tonight, with no nightmarish elements whatsoever.
I referenced several online recipes to get the proportions right, and came up with equal parts diced ham and sliced, cooked potatoes - which means more raw, because they'll shrink - and half that amount of shredded cheese. It binds together with cream-of-whatever soup. I used cream of celery, but I only had one can, which didn't seem like enough, so I supplemented it with a big glob (maybe 2/3c) of sour cream. Season as you like; onion soup mix did well for me, and a healthy pass of black pepper. I also had nothing crunchy for the topping, like corn flakes or Funyuns. Here it is in proper recipe form, to serve about 8.
4 c cooked, diced ham
8 small to medium potatoes, sliced thin (about 8 c before boiling). Peeling optional.
1 can of cream-of-whatever soup
about 2/3 c sour cream
8-oz. block of cheddar, grated
one envelope of onion soup mix
pepper to taste (salt if you want, but ham is already salty)
something crunchy for the top if you'd like
Preheat the oven to 350, and grease a 9x13 casserole dish (I like glass).
Boil the potato slices to almost-soft.
Optional: rinse ham. It removes some of the saltiness.
After dicing, slicing and boiling, mix in a large bowl everything except the crunchy topping and about 1/2 c of the grated cheese. Mix it well. Don't worry if the potatoes smush a little.
Spread the mixture in the casserole dish. Sprinkle the crunchies and the rest of the cheese over the top. Cover with aluminum foil.
At 35 minutes, remove the foil so you get the nice brown crust, and pull it after another 10 minutes. Give it 10-15 minutes to set before serving. Aahhh. Total comfort food.
I referenced several online recipes to get the proportions right, and came up with equal parts diced ham and sliced, cooked potatoes - which means more raw, because they'll shrink - and half that amount of shredded cheese. It binds together with cream-of-whatever soup. I used cream of celery, but I only had one can, which didn't seem like enough, so I supplemented it with a big glob (maybe 2/3c) of sour cream. Season as you like; onion soup mix did well for me, and a healthy pass of black pepper. I also had nothing crunchy for the topping, like corn flakes or Funyuns. Here it is in proper recipe form, to serve about 8.
4 c cooked, diced ham
8 small to medium potatoes, sliced thin (about 8 c before boiling). Peeling optional.
1 can of cream-of-whatever soup
about 2/3 c sour cream
8-oz. block of cheddar, grated
one envelope of onion soup mix
pepper to taste (salt if you want, but ham is already salty)
something crunchy for the top if you'd like
Preheat the oven to 350, and grease a 9x13 casserole dish (I like glass).
Boil the potato slices to almost-soft.
Optional: rinse ham. It removes some of the saltiness.
After dicing, slicing and boiling, mix in a large bowl everything except the crunchy topping and about 1/2 c of the grated cheese. Mix it well. Don't worry if the potatoes smush a little.
Spread the mixture in the casserole dish. Sprinkle the crunchies and the rest of the cheese over the top. Cover with aluminum foil.
At 35 minutes, remove the foil so you get the nice brown crust, and pull it after another 10 minutes. Give it 10-15 minutes to set before serving. Aahhh. Total comfort food.
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