Homemade Ham, Cheese & Potato Casserole | Leftover Ham | Lunch Ideas | The Southern Mountain Kitchen

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing creaminess.

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be healthier and more flavorful.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat and calories.

Cut leftover ham into cubes, about 2/3 of a pound.

Grate 8 oz of cheddar cheese.

Peel 4 large potatoes, removing any dark spots.

Cut the potatoes into pieces around an inch wide.

Boil the potatoes in a large pot of water on medium-high heat for at least 15 minutes until fork-tender.

Drain the potatoes and set them aside.

In a skillet, melt 3 tablespoons of butter and add a medium onion, cooking for 4-5 minutes until softened.

Add the cubed ham to the skillet with the onions and stir for another 4-5 minutes to combine flavors.

Dump the ham and onion mixture into a 1.5 quart baking dish and spread it out evenly.

In the skillet, melt 4 tablespoons of butter and add 4 tablespoons of flour, mixing to form a paste and cooking for about 2 minutes.

Gradually add 1 1/2 cups of milk in two parts, stirring to break up the paste until smooth, cooking for about 4-5 minutes until slightly thickened.

Add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to the sauce.

Stir in the entire amount of grated cheddar cheese until melted and combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens