Farmer's Casserole

3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup chopped green onions
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt

Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

Yield: 6 servings.

This won second place in the March/April 2007 Taste of Home Competition (or something like that). We think it is really yummy. I like it better actually with the refrigerated shredded hash browns instead of the frozen ones- I use the green package one that you find near the bacon/meat section in the grocery store. We also like to double the recipe because it gets eaten so quickly. Hope you like it.

March/April 2007, Taste of Home

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Hurry-Up Ham 'N' Noodles

5-6 cups uncooked wide egg noodles
1/4 cup butter or margarine
1 cup whipping cream
1 1/2 cups julienned fully cooked ham
1/2 cup grated parmesan cheese
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper

Cook noodles according to package directions. Meanwhile, in a skillet over medium heat, melt butter. Stir in cream. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain noodles; add to ham mixture and heat through. Top with green onions.

Yield: 4 servings.

I cut back the butter to about 2 Tbsp and used 1 cup skim milk instead of the cream. The texture turns out a little differently (more runny) but it still tastes great and cuts the fat content by more than 1/2.

Taste of Home - April/May 1999

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Ham & Potato Casserole

2 cups chopped Ham (Turkey ham taste good)
2 cups shredded cheese
2 pounds potatoes (about 6 medium)
3 Tlbs Butter or margarine
3 Tlbs Flour
Salt and pepper
2 1/2 cups milk
1/4 cup finely chopped onions
1 Tlb butter

Heat oven 350 degrees. Wash potatoes, pare thinly and remove eyes. Cut potatoes into thin slices to measure 4 cups. Melt 3 tlbs butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Beat and stir 1 minute.

In greased 2-quart casserole, layer half of the potatoes, onion, ham and cheese. Pour half of the sauce over layer. Repeat layer ending with sauce. Dot with 1 tlb butter. Cover: Bake 30 minutes. Uncover: bake 60-70 minutes longer or until potatoes are tender. Let stand 10 minutes before serving.

Short Version: Boil potatoes slices in water until tender. Heat a can of cream of mushroom soup and can of milk. Or add sour cream in place of milk. Sauté onions in the butter. When tender add to soup. Drain potatoes and layer in pan as directed in above recipe with ham and cheese. Bake 30 minutes or until heated through.

Jan Newbold

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