Corn, Ham and Potato Scallop

November 30, 2011 by

This simple crockpot casserole from Betty Crocker recipe (original here) is a warm and cheesy treat. The Expert Tips with the recipe suggest that you can “Substitute cooked roast beef for the ham.”

Ingredients

  • 6 cups 1-inch cubes peeled baking potatoes
  • 1½ cups cubed fully cooked ham
  • 1 can (15¼ oz) whole kernel corn, drained
  • ¼ cup chopped green bell pepper
  • 2 teaspoons instant minced onion
  • 1can (10¾ oz) condensed Cheddar cheese soup
  • ½ cup milk
  • 2 tablespoons all-purpose flour

Directions

  1. Mix potatoes, ham, corn, bell pepper and onion in 3 1/2- to 4-quart slow cooker.
  2. Mix soup, milk and flour in small bowl; beat with wire whisk until smooth.
  3. Pour soup mixture over potato mixture; stir gently to mix.
  4. Cover and cook on Low heat setting 7 to 9 hours.

Filed under Main Dish, Soups & Stews Tagged with , , , , ,

Paula Deen’s Broccoli Casserole

November 24, 2011 by

Here’s another recipe I discovered during the Food Network Thanksgiving shows a few years ago. During the show where Paula makes this casserole, she says it’s not Thanksgiving unless it’s on the table (original here).

Ingredients

  • 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
  • 1 cup mayonnaise
  • 1 cup grated sharp cheddar
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 2 eggs, lightly beaten
  • 2 cups crushed crackers
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 350°F.
  2. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
  3. In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
  4. Mix well with a metal spoon.
  5. Place the mixture in the prepared baking dish.
  6. Top with the crushed crackers and pour the melted butter evenly over the crackers.
  7. Bake for 35 minutes or until set and browned.

Variations

  • We’ve also tried this recipe with Cream of Chicken & Mushroom soup and with Cheddar Cheese soup to vary the taste.
  • Add some chopped chicken or turkey for a main dish.

Filed under Casseroles, Side Dish Tagged with , ,

Three-Cheese Mashed Potato Casserole

November 18, 2011 by

Everyone here loves cheese, so this recipe from the April 2003 issue of Southern Living (original here) is going to be a sure-fire hit. The note with the recipe says, “The cheese in this mashed potato casserole is really what sets it apart from other casseroles. A blend of cheddar, muenster and cream cheese creates a dish of rich, gooey goodness.”

Ingredients

  • 4 large potatoes, peeled and cubed
  • 1 cup sour cream
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2/3 cup milk
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1/2 cup (2 ounces) shredded Muenster cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat oven to 400°.
  2. Cook potatoes in boiling water to cover 15 minutes or until tender. Drain.
  3. Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth.
  4. Stir in milk and remaining ingredients.
  5. Spoon into a lightly greased 2-quart baking dish.
  6. Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.

Variations

  • Frozen mashed potatoes may be substituted for the cooked potatoes. Prepare frozen mashed potatoes according to package directions for 4 servings. Proceed with recipe as directed.
  • If you’re working ahead, casserole can be prepared and refrigerated. After spooning in baking dish, cover and chill 8 hours, if desired; let stand at room temperature 30 minutes before baking.

Filed under Casseroles, Side Dish Tagged with , , , ,