Ham, Hash Browns & Veggies Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I had a TON of left-over ham from Easter, and needed to make something with it. I used the items from my freezer, refrigerator & pantry, and came out with this concoction! Ingredients:
1 tablespoon canola oil |
1 medium onion, chopped |
3 stalks celery, chopped |
2 cups left-over ham, chopped (i used my left-overs & i'm approximating the 2 cups, use more or less to your liking) |
1 (16 ounce) bag frozen hash brown potatoes, partially thawed |
1 (12 ounce) bag frozen mixed vegetables (i used carrots, corn, peas & green beans) |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of asparagus soup or 1 (10 3/4 ounce) can cream of celery soup |
1 (10 3/4 ounce) can cheddar cheese soup (campbell's condensed) |
1/2 cup medium cheddar, cubed |
1 pinch salt |
1 pinch black pepper |
1 pinch garlic granules |
paprika, to sprinkle on top (optional) |
1/2 cup green onion, chopped (optional garnish) |
1/2 cup fresh parsley, finely chopped (optional garnish) |
nonstick cooking spray |
Directions:
1. Preheat the oven to 350*F. Prepare a large casserole dish (mine is 12 X 9 X 4) by liberally spraying it with non-stick cooking spray. Set aside.
2. Heat canola oil in frying pan over medium-high heat. Add ham, onion, and celery. Cook until onions and celery are soft. (Approximately 5 minutes).
3. Combine the remaining in ingredients (except the paprika) in a large mixing bowl. Add the ham/onion/celery mixture to the mixing bowl. Stir well to incorporate.
4. Spread the entire mixture into prepared casserole dish; sprinkle with paprika for some color.
5. Bake 1 hour or until the casserole is heated all the way through and the vegetables are tender. Garnish with green onions and parsley, if desired.
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