Saturday, May 9, 2009

Ham and Potato Casserole



Ham 'n' Potato Casserole

Sour cream and cheese give this hearty casserole an irresistible richness. Paired with fresh fruit, it is a filling breakfast, lunch or dinner.

SERVINGS

6

CATEGORY


Breakfast/Brunch

METHOD

Baked

PREP

25 min.

COOK

30 min.

TOTAL

55 min.

INGREDIENTS

  • 1/4 cup butter or stick margarine, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1-1/2 cups (12 ounces) sour cream (fat free)
  • 4 ounces process cheese (Velveeta), cubed
  • 1 cup (4 ounces) shredded Colby cheese
  • 8 hard-cooked eggs
  • 3 cups cubed cooked potatoes
  • 2 cups cubed fully cooked ham ( I use turkey ham)
  • 2 tablespoons dried minced onion
  • 2 tablespoons minced fresh parsley

DIRECTIONS

In a large saucepan over medium heat, melt butter. Stir in flour, and pepper until smooth. Cook and stir for 1-2 minutes. Remove from the heat; stir in sour cream and cheeses. Cook and stir over low heat just until cheese is melted (mixture will be thick). Remove from the heat. Stir in the eggs, potatoes, ham, onion and parsley.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and edges are golden brown. Yield: 6 servings.

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 594
  • Fat:
  • 39 g
  • Saturated Fat:
  • 22 g
  • Cholesterol:
  • 398 mg
  • Sodium:
  • 1522 mg
  • Carbohydrate:
  • 26 g
  • Fiber:
  • 2 g
  • Protein:
  • 29 g

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