Creamed Ham
1 tablespoon flour
1/2 teaspoon prepared mustard
1/4 teaspoon black pepper
1 teaspoon sugar
1 cup milk
1 tablesppon butter
1 cup chopped leftover ham
Blend dry ingredients and add milk; whisk until well blended and smooth. Melt butter in saucepan, then add milk mixture. Cook over medium heat, adding mustard, mix well. When mixture reaches boiling stir in the ham and remove from heat to keep from curdling. Serve over hot waffles, toast or toasted split english muffins or biscuits.
Ham and Potato Casserole
Leftover ham, cut into small pieces
2 tablespoons butter
6 small boiled potatoes, sliced - I use red skinned potatoes
1/2 cup milk
3 tablespoons chopped parsley
1/4 cup chopped onion
1 can cream of celery soup ( Mushroom works well, too.)
Put ham in skillet with butter and onion. Cook over low heat until onion is soft.
In a large bowl, combine soup, milk and parsley. Gently stir in sliced potatoes, ham, onion and any drippings from skillet; combine well and pour into a greased casserole dish. Cover and bake 40 minutes at 350 degrees.
Hot Turkey Salad Casserole
2 cups diced cooked turkey
1 can cream of mushroom soup
1 cup diced celery
1/2 cup sliced almonds
1 teaspoon lemon juice
1 tablespoon diced onions
1/3 cup mayonnaise
2 hard voiled eggs, chopped
Crushed potato chips or buttered cracker crumbs
Mix all ingredients together except chip/cracker topping. Pour into buttered casserole. Cover with topping and bake at 350 degrees for about 40 minutes.
Last Minute Leftover Casserole
1 small can asparagus, drained
Leftover meat of choice (ham, chicken or turkey)
1 can cream of chicken soup
3 slices American cheese
Worcestershire sauce, salt and pepper to taste
Buttered cracker crumbs for topping
Place meat slices in 7 x 12 casserole dish. Add asparagus, cheese slices and soup seasoned with Worcestershire sauce, salt and pepper to taste. Cover with crumbs and bake 350 degrees until bubbly. Serves 6-8.
