Hearty Ham Casserole

This recipe is moderately freezer friendly.  The only issue with freezing it is the potatoes turn pretty mushy and it’s more like mashed potatoes. It still tastes good though!

Hearty Ham Casserole

  • 2c potatoes, cubed
  • 2c ham, cubed
  • 1 (15.25 oz) can whole kernel corn, drained
  • 1/4c finely minced fresh parsley
  • 1/4c butter
  • 1T chopped onions
  • 1/3c all-purpose flour
  • 1 3/4c milk
  • 1/8t ground black pepper
  • 4oz American processed cheese, shredded

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, roughly 15 minutes.  Drain and cool potatoes.

Combine potatoes, ham, corn, and parsley and set aside.  In a saucepan sauté onion in butter for 2 minutes, stir in flour until well blended.  Gradually add milk and pepper.  Bring to a boil, cooking and stirring for 2 minutes.  Remove from heat and pour over ham and potatoes mixture. Stir to mix well.

If you plan on freezing this to make for another day, cool it off before putting into a prepped (with foil and plastic) 11×7 baking dish. Do not top with cheese yet!

If making it now pour the mixture into a greased 11×7 baking dish. Cover and bake at 350F for 25 minutes. Uncover and sprinkle with cheese and bake 5 – 10 minutes longer until the cheese is melted.

If you froze this, grease your pan you used for freezing then completely un-wrap the meal and put into the pan. Let it thaw then follow the same cooking directions as above. If it’s cold it will take longer to cook, so allow for more time for that.  Mine was frozen, then thawed but still cold so it took about 40 minutes to get all the way hot.

Such a yummy comfort food!  Serve with a salad.


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