Ham and Potatoes Casserole – Recipe
Do you still have some of that Easter Ham hanging around in your fridge, and you’re getting tired of eating ham sandwiches, or omelets? I have a great recipe for you to create a delish casserole, and use up your ham.
Simple, tasty, and different, describes this dish very well.
Easy family dinner, in a matter of minutes.
- 3 cups cooked ham, sliced (see tip below)
- 3 medium potatoes, cooked and sliced (see tip below)
- 2 medium dill pickles, sliced to medalions
- 2 medium onions, chopped
- 1 clove garlic, chopped
- 3 Tbs. butter
- 2 Tbs. all purpose flour
- 1 ½ cup consommé (I made mine out of a bouillon and warm water)
- ½ cup sour cream
- 1 Tbs. Worcestershire Sauce (I use Reduced Sodium)
- 4 drops Tabasco Pepper Sauce
- ½ tsp Black Pepper
- 1 ½ cups Sharp Cheddar cheese, grated
- Arrange the ham on the bottom of a casserole dish.
- Layer the sliced potatoes on top of the ham.
- Scatter sliced pickles over the potatoes.
- Sprinkle the onions on top of the pickles.
- Sprinkle the chopped garlic over the top.
- Melt butter in the sauce pan, add flour, and sauté for 1 minute, stirring often to prevent browning.
- Add consommé to the flour mixture, and incorporate to a smooth paste.
- Mix in Worcestershire Sauce, Tabasco Pepper Sauce, and Black Pepper.
- Cook for 2-3 minutes, stirring frequently.
- Temper the sour cream, by adding a little bit of the hot mixture into it and mixing it well.
- Add sour cream to the sauce and incorporate it well into it, so it is smooth. Do not boil.
- Pour sauce over the top of the casserole.
- Sprinkle with Cheddar Cheese.
- Bake uncovered, in a preheated oven, at 350° for 30 minutes.
My aunt sometimes would add 2 tsp of horseradish instead of the Worcestershire Sauce, and sometimes use1 cup of her leftover kobasie in addition to the 2 cups of leftover ham, plus leftover mashed potatoes, instead of cooking and slicing new ones. I personally do not care for the mashed potatoes, since it makes the casserole kind of mushy.