I’ve seen pre-dice ham at the store too, but in my opinion, the small dice is more for salads. } In a medium sauce pan, mix the shredded cheese, sour cream, heavy whipping cream, and seasonings together over medium heat until the cheese is slightly melted. Next, either crack open a can of condensed cream of cheddar soup, or make your own. Layer the chopped ham over the cauliflower and set aside. Drizzle the remaining 1/4 cup of heavy cream evenly over the mixture. Not sure if you wanted to know, I didn’t see a place where we added the ham. 8. Layer the chopped ham over the cauliflower and set aside. I made this on short notice, so I didn’t have all the ingredients, but it worked with some minor substitutions (all milk instead of cream, plain Greek yogurt instead of sour cream, no scallions, and a little extra ham because I froze a 2-cup portion and wanted to use it all). In a medium sauce pan, mix the shredded cheese, sour cream, heavy whipping cream, and seasonings together over medium heat until the cheese is slightly melted (or all the way, it doesn’t really matter). Onion powder is such an integral flavor for me in the kitchen, as I grew up with most things sprinkled with onion salt on top! Drain the cauliflower and return it to the pot. … Leftover ham and cheese casserole made with homemade condensed soup. I also used cream cheese instead of sour cream (used up the sour cream on taco night!) You can use any type of short-cut pasta for this dish: I used rotini, but egg noodles or penne would work, too! In a medium sauce pan, mix the shredded cheese, sour cream, heavy whipping cream, and seasonings together over medium heat until the cheese is slightly melted. … I don’t blame her–this leftover ham and cheese casserole is so creamy, cheesy and comforting! Your casserole is ready to go in the oven! It was delicious. (function() { Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Next time I’ll plan ahead and make the soup from scratch so it’s ready to use in the recipe. Leftover ham casseroles usually contain a can of two of condensed soup. Let stand for 5 minutes before scooping and serving. Preheat the oven to 375, and lightly butter an 8x8" oven-safe dish. It’s made without condensed soup, too! For this, omit all ingredients starting with flour and ending with garlic powder. I microwaved it long enough to get warm before adding, but I don’t know that this was necessary. Our Favorite Videos Get Recipe » There are times when all we need is a big bowl of comfort. They all sound delicious, but in our house, cheese always wins! Whisk constantly. Instead of making your own cream sauce, you can use 1 can of condensed cream of cheddar soup. Personally, I try to avoid canned soups because of their sodium and preservative content. It’s something I decided before I even had kids. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving. 5. It’s basically macaroni and cheese with ham and extra spices; who wouldn’t love that? You can use fresh cauliflower as well, but I used frozen because I was too lazy to chop it myself. I don’t like using them due to all the preservatives and artificial ingredients. So happy to see a recipe with a substitute for cream soup! Pop it in for 40 to 45 minutes or until the cheese on top has browned (with mozzarella or other similar cheese, I recommend about 35 minutes instead). Onion powder is used a lot in processed foods to make things taste super savory and delicious. } My parents also cook all of the holiday meals, even today. window.mc4wp = { 6. Remove foil and continue baking until … The recipe didn’t say when to mix in the ham, but I assumed it was meant to go with the sauce, cheese, and sour cream. Just use one can. You’ll want to cook it for around 8-10 minutes so it’s nice and tender (mashable). Thanks so much! In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Cook half a pound (8 ounces) of your favorite pasta shape in boiling salted water until just al dente. Plus, I make a small carrot cake in it, too! I mashed mine to a slightly chunky consistency, rather than blending it–it’s really up to your personal preference.

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