Creamy Noodle Casserole

 1 pkg (6 oz) egg noodles
1 pkg (8 oz) frozen broccoli cuts
1.5 cups cubed fully cooked ham
2 oz shredded mozzarella cheese
2 oz shredded parmesan cheese
1/4 cup butter, cubed
1/4 cup half and half cream
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

In a large pot, cook noodles in boiling water for 5 minutes.  Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.  Drain; return to pan.  Stir in the remaining ingredients.  Cook and stir over low heat until butter is melted and mixture is heated through.

Fried Egg, Bacon and Brussels Sprouts Sandwiches

3 oz bacon, cooked and each slice cut into 3 pieces, drippings reserved
6 oz brussels sprouts, trimmed and thinly sliced lengthwise
Salt and freshly ground pepper
2 large eggs
Dijon mustard
2 ciabatta rolls, split and toasted

Cook bacon in skillet until desired crispiness.  Remove to plate and reserve drippings in skillet.  Add brussels sprouts to skillet, season with salt and pepper, and cook over medium heat until sprouts are crisp tender, about 4-5 minutes.  Transfer to a plate.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread dijon mustard (to your desired taste) on each ciabatta roll.  Divide sprouts and bacon between bottom halves of rolls.  Top with eggs.

Serves 2

Breakfast Casserole

1 cup chopped green pepper

1 cup chopped red pepper

1/2 cup chopped onion

2 cups egg beaters

1 cup milk

3/4 cup shredded cheddar cheese

1 cup diced ham

1 tsp italian seasoning

`1/4 tsp black pepper

6 slices whole wheat bread

Spray skillet with cooking spray.  Add peppers and onion; cook on medium heat 4 minutes or until tender, stirring occasionally. Place in large bowl.  Add egg product, milk, ham, cheese and seasonings; mix with wire whisk until blended  Spray 13x9 pan with cooking spray  Line bottom of 13x9 with bread  Cover evenly with egg product mixture, ensuring all bread is coated.  Bake at 350 for 45-50 minutes or until knife inserted near center comes out clean

Serves 6

Ham and Cheese Crescents

 1 can refrigerated crescent dinner rolls

2 Tbsp butter, softened

1 tsp yellow mustard

1 cup cubed cooked ham

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1 cup shredded cheddar cheese

Heat oven to 375.  On ungreased cookie sheet, unroll dough.  Press dough to form 13x9 rectangle, pressing perforations to seal.  Form 1/4 inch rim around edges.  In small bowl, mix butter and mustard.  Spread mixture over dough.  Sprinkle with ham, onion, bell pepper, and cheese.  Bake 18-25 minutes or until edges are golden brown.  Cut into squares and serve warm.

Fettucine Carbonara

8 oz fettuccine, uncooked

1 cup frozen peas

1/4 cup light cream cheese spread

1/4 caesar reduced fat dressing

1 Tbsp flour

1 cup fat free milk

6 oz smoked ham, cut into short strips

1/4 cup chopped fresh parsley

3 Tbsp grated parmesan cheese

Cook pasta as directed on package, adding peas to the cooking water for the last 3 minutes of the pasta cooking time.  Meanwhile beat cream cheese spread, dressing, and flour in small saucepan with whisk until well blended.  Gradually add milk, stirring constantly until mixture is well blended.  Add ham; cook on med-low heat 5 minutes or until heated through.  Drain fettuccine mixture; return to saucepan.  Add sauce mixture; mix lightly.  Cook an additional 2-3 minutes or until heated through.  Top with parsley and Parmesan cheese.

Serves 4

Slow Cooker Smoky Ham and Bean Soup

1 pound cooked ham, cut into 1/2 inch cubes
1 cup dried pinto beans, sorted and rinsed
2 celery stalks, sliced
1 onion, chopped
2 carrots, sliced
2 cups water
1/4 tsp dried thyme
1/4 tsp liquid smoke
1/4 cup chopped fresh parsley

In slow cooker,  mix all ingredients except parsley.  Cover and cook on low for 10-12 hours or until beans are tender.  Stirring occasionally or adding a small amount of water may be required to ensure all beans are covered by water while cooking.  Stir in parsley before serving.

Serves 4

Roasted Asparagus, Prosciutto, and Egg

1 bunch fresh asparagus, trimmed
2 Tbsp olive oil
2 oz finely chopped prosciutto
Salt and Pepper, to taste
1 tsp distilled white vinegar
4 eggs
1/2 lemon, zested and juiced

Preheat oven to 425.  Put asparagus in baking dish and drizzle with 1 Tbsp olive oil.  Heat remaining Tbsp oil in a skillet over medium low heat.  Add prosciutto; cook, stirring, until golden and rendered, 3-4 minutes.  Sprinkle prosciutto and oil over asparagus.  Season with pepper and toss to coat.  Roast for 10 minutes.  Toss and return to oven until firm yet tender to the bit, 5 minutes more.  Fill a large saucepan with 2-3 inches of water and bring to a boil over high heat.  Reduce heat to medium low, then add vinegar and pinch of salt.  Crack 1 egg into a bowl, then gently slip the egg into the water.  Repeat with remaining eggs.  Poach eggs until whites are firm and yolks have thickened but are not hard, 4-6 minutes.  Remove eggs from water with a slotted spoon, gently pat with paper towels to remove excess water, then transfer to a warm plate.  Drizzle asparagus with lemon juice then divide among plates.  Top each with a poached egg and pinch of lemon zest.  Season with salt and pepper. 

Serves 4

Stromboli Hero

1 round King's Hawaiian bread
1/4 cup Italian dressing
4-5 leaves of green leaf lettuce
1/4 pound sliced provolone cheese
1/4 pound sliced fully cooked ham
1/4 pound sliced salami
8 pepperoncini peppers (bottled Italian peppers), drained and cut lengthwise in half

Cut bread horizontally in half.  Brush Italian dressing on both cut sides of bread.  Layer lettuce, cheese, ham, salami and peppers on bottom half of bread.  Top with top half of bread.  Secure loaf with toothpicks.  Cut into 4 wedges

Serves 4

Cowboy Salad

8 oz  fully cooked ham, cubed
3 ripe tomatoes, chunked
1 small can corn kernels, drained
4 oz pepper jack cheese, cut into small cubes
1/3 cup thin red onion wedges
1/2 cup light ranch dressing
3 Tbsp dried parsley
1 small head boston lettuce, chopped
2/3 cup smoked almonds

Toss ham, tomatoes, corn, cheese, onion, ranch and parsley in a large bowl.  Mix to coat.  Separate lettuce onto places and top with ham mixture.  Sprinkle with almonds.

Serves 5

Ham and Potato Soup

3 1/2 cups peeled and diced potatoes (1 3/4 pounds)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
3 chicken bouillon cubes
1/2 tsp salt
1 tsp freshly ground black pepper
5 Tbsp butter
5 Tbsp flour
2 cups milk

Combine potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes.  Stir in the chicken bouillon cubes, salt, and pepper.  In a separate saucepan, melt butter.  Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute.  Stir in milk slowly, so as not to allow lumps to form, until all the milk has been added.  Continue stirring over medium low heat until thick, about 4-5 minutes.  Stir milk mixture into stockpot and cook soup until heated through.  Serve immediately. 

Makes 8 cups

Farmer's Casserole

4 cups frozen hash brown potatoes
8 oz shredded pepper jack cheese
1 1/2 cups cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
12 oz evaporated milk
1/4 tsp black pepper
1/8 tsp salt

Preheat oven to 350.  Grease a 2 quart baking dish.  Arrange has brown potatoes evenly in bottom of dish.  Cover evenly with shredded pepper jack cheese, ham, and green onions.  In bowl, mix eggs, evaporated milk, pepper and salt.  Pour egg mixture over potato mixture.  Bake for 45-55 minutes or until a knife inserted in the center comes out clean.  Let stand 5-10 minutes before serving. 

Serves 6-8

Chicken Braciole

2 cups marinara sauce
2 eight ounce boneless, skinless chicken breasts
4 thin slices prosciutto
1 cup fresh spinach
1/2 cup shredded mozzarella
1/4 tsp pepper

Cut each breast in half horizontally, cutting nearly through to the opposite side.  Open so it forms two flaps, hinged at the center.  Cover with a large piece of plastic wrap and pound to 1/4 inch thickness.  Layer 2 slices of prosciutto, 1/2 cup spinach, and 1/4 cup mozzarella on each breast.  Starting from a long side, roll closed.  Either tie with kitchen string or use toothpicks to keep closed and tuck them in to keep the filling from falling out in a 13x9 pan.  Sprinkle each roll with pepper and cover all with marinara sauce.  Cover with foil and bake at 350 for about 30-40 minutes, or until chicken is cooked all the way through.  Remove string or toothpicks before serving. 

Serves 4

Eggs Benedict Casserole

Cooking Spray
8 large eggs
3 cups milk
3 green onions, chopped
1 tsp onion powder
1 tsp salt
3/4 pound Canadian bacon, cut into 1/2 inch diced pieces
6 English muffins, cut into 1/2 inch diced pieces
1/2 tsp paprika
1 (0.9 oz) package hollandaise sauce mix
1/4 cup butter

Spray 9x13 pan with cooking spray.  Whisk together eggs, 2 cups milk, green onions, onion powder, and salt in a large bowl until well mixed.  Layer one third to one half the Canadian bacon in prepared baking dish.  Spread English muffins over meat and top with remaining Canadian bacon.  Pour eggs mixture over casserole.  Cover baking dish with plastic wrap and refrigerate overnight. 

Next day:  Preheat oven to 375.  Sprinkle casserole with paprika; cover with aluminum foil.  Bake until eggs are nearly set, about 30 minutes; remove foil.  Continue baking until eggs are completely set, about 15 more minutes.  Whisk hollandaise sauce mix with remaining cup milk in saucepan.  Add margarine and bring to a boil, stirring frequently.  Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute.  Drizzle sauce over casserole to serve. 

Serves 12

Oven Brunch Bake

4 eggs
2 cups milk
1 tsp dijon mustard
3 cups cubed french bread
1 pkg (8 oz) shredded cheddar cheese
1 cup chopped mushrooms
1 cup chopped red peppers
1/2 cup chopped green onions
1/4 cup bacon, cooked and crumbled
1/4 cup chopped ham

Beat eggs, milk and mustard in a bowl with whisk until well blended.  Add remaining ingredients; stir gently to mix well.  Pour into lightly greased 12x8 dish; cover.  Refrigerate several hours or overnight.  Preheat oven to 325.  Uncover baking dish.  Bake 45-50 minutes or until knife inserted in center comes out clean.

Serves 8

Salad Bowl Puff

2/3 cup water

1/4 cup butter

1 cup bisquick

4 eggs

Ham and Cheese Salad Filling (See below)

Heat oven to 400.  Grease 9” pie plate.  Heat water and butter to a boil.  Add bisquick, all at once.  Stir vigorously over low heat about 1 1/2 minutes until the mix forms a ball; remove from heat.  Beat in eggs, one at a time, with a spoon; beat till smooth.  Spread dough in pie plate but do not spread up the sides.  Bake 35-40 minutes or until puffed and dry in center; cool.  Just before serving, fill with ham and cheese salad filling.  Cut into wedges. 

          Ham and Cheese Salad Filling

          1 pkg (10 oz) frozen green peas

          2 cups cubed ham, cooked

          1 cup shredded Cheddar cheese

          2 Tbsp chopped onion

          3/4 cup mayonnaise

          1 1/2 tsp yellow mustard

Rinse frozen peas with cold water to separate; drain.  Mix all ingredients together.  Cover and refrigerate at least 2 hours.

Ham and Cheddar In a Loaf

1 pound frozen pizza dough or bread dough, thawed

1 pkg (9 oz) deli style shaved smoked ham

1 cup shredded cheddar cheese

1/4 cup miracle whip

1 egg, beaten

1 Tbsp grated parmesan cheese

Preheat oven to 350.  Place dough on lightly floured surface; flatten slightly with hands, then roll into 12x9 inch rectangle with rolling pin.  Top dough evenly with ham, overlapping slices slightly and leaving a 1/2 inch border around all sides.  Mix cheddar cheese and dressing; spread evenly over ham.  Moisten edges of dough with water.  Starting at one of the long sides of dough, fold one third of the dough over the filling, then repeat with the other long side of dough.  Firmly pinch ends of dough together to seal.  Place, seam side down, on lightly greased baking sheet.  Cut 3 diagonal slits in top of dough.  Brush evenly with egg; sprinkle with parmesan cheese.  Bake 35-40 minutes or until golden brown.  Cool 10 minutes before cutting to serve.

Serves 6

Ham Bake

1 bag (1 pound) frozen broccoli cuts

1 can cream of mushroom soup

1 can cheddar cheese soup

1 cup milk

3 cups cut up cooked ham, chicken, turkey or beef

2 cups bisquick

1 1/2 cups milk

Heat oven to 425.  Spray 13x9 with cooking spray.  In bowl, mix broccoli, soups, 1 cup milk and ham.  Microwave on high 5 minutes, stirring after 3 minutes.  Pour into baking dish.  In another bowl, stir bisquick an 1 1/2 cups milk until well blended.  Pour evenly over soup mixture.  Bake uncovered 25-30 minutes or until light golden brown.  Let stand 5 minutes before serving.

Chicken Cordon Bleu

2 cups Stove Top Stuffing Mix for chicken

4 small boneless skinless chicken breast halves (1 pound)

4 slices Thin sliced smoked ham

1 can cream of chicken soup

1 Tbsp Dijon mustard

1 cup Shredded Swiss cheese

Preheat oven to 400.  Prepare stuffing mix as directed on package; set aside.  Place chicken in 13x9 dish; cover with ham.  Mix soup and mustard; spoon over chicken.  Top with prepared stuffing.  Bake 25 minutes or until chicken is cooked through.  Sprinkle with cheese.  Bake an additional 5 minutes or until cheese is melted. 

Serves 4

Crunchy Breakfast Bake

2 cups chopped fully cooked ham

1 green bell pepper, chopped

2 Tbsp instant chopped onion

1 can (4 oz) Mushroom pieces and stems, drained

5 cups Chex cereal (any variety)

1 cup shredded Cheddar Cheese

1 cup original bisquick

2 cups milk

4 eggs

Heat oven to 375.  Grease 13x9 dish.  Cook ham, bell pepper, onion and mushrooms in skillet about 5 minutes, stirring frequently.  Remove from heat.  Spread 3 cups of the cereal in baking dish.  Sprinkle with ham mixture; top with cheese.  Stir together bisquick, milk and eggs.  Pour evenly over cheese; sprinkle with remaining 2 cups cereal.  Bake uncovered 25-30 minutes or until knife inserted in center comes out clean.

Cream Cheese Potato Soup

6 cups water

7 tsp chicken bouillon granules

2 packages (8 oz each) cream cheese, cubed

1 pkg (30 oz) frozen cubed hash brown potatoes, thawed

1 1/2 cup cubed fully cooked ham

1/2 cup chopped onion

1 tsp garlic powder

1 tsp dill weed

In pot, combine water and bouillon.  Add cream cheese; cook and stir until cheese is melted.  Stir in the remaining ingredients.  Simmer, uncovered, for 18-20 minutes or until vegetables are tender.

Serves 12