Tag Archives: Ham

Creamy Ham Casserole

17 Jan

creamy ham casserole 1

It’s certainly not low-fat (lots of “cream” ingredients), nor is it a true favorite of Derek’s or mine, but it’s pretty good and is great for serving to little ones.  It is an especially good beginning finger food for eight month old Henry, just learning to feed himself.


  • 4 ounces kluski noodles, cooked according to package directions
  • 2 cups chopped, cooked ham
  • 1 green bell pepper, seeded and diced
  • 1/4 cup diced onion
  • 1/4 cup sliced celery
  • 1 T vegetable oil
  • 10 oz. can cream of mushroom soup
  • 8 oz. sour cream
  • 1/2 cup (2 oz.) shredded colby jack cheese

Cook ham, pepper, onion and celery in oil in a large skillet over medium heat for five minutes, stirring often.  Remove from heat; stir in soup, sour cream, and cooked pasta.  Spoon into a lightly greased 1 1/2 quart casserole dish.

Cover and bake at 350 for 25 minutes.  Sprinkle with cheese and bake, uncovered for five more minutes.  Let stand 10 minutes before serving.

creamy ham casserole 2

Recipe by Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

Chicken Cordon Bleu Sandwiches

27 Jul

In the dead heat of summer I found a recipe on foodnetwork.com for a broiled chicken cordon bleu sandwich.  It’s essentially chicken cordon bleu without all the work of pounding and stuffing and breading.  There was only one problem: it utilized the oven.  When we are having 100+ degree temps for seemingly weeks on end, I don’t bake anything unless I absolutely have to.  So I took the recipe from the broiler to the grill and altered some ingredients to use what I had on hand; provolone instead of mozzarella and Sam’s spring mix instead of watercress and arugula.  The result: a delicious, easy summer meal that doesn’t turn my house into a furnace.


  • 4 skinless, boneless chicken thighs
  • EVOO
  • Kosher salt and freshly ground pepper
  • 4 slices Black Forest ham
  • 4 slices provolone or mozzarella
  • 1 baguette
  • 3 tablespoons dijon mustard
  • 1 bunch arugula or other baby lettuce, tough stems removed

Preheat the grill.  Brush the chicken with 1 tablespoon olive oil and season with salt and pepper.  Grill chicken until cooked through.

While the chicken grills, slice baguette length-wise and cross-cut it into two sections; brush each piece with olive oil and sprinkle with salt and pepper.

Add bread, face down on grill.  Top each piece of chicken with 1 slice ham and 1 slice provolone.  Grill until cheese melts and bread is lightly toasted.  Season chicken with salt and drizzle with olive oil.

Spread the top halves of baguette with mustard. Toss the arugula with 1/2 tablespoon olive oil and season with salt and pepper.  Sandwich chicken and arugula between baguette halves.

Recipe inspired by foodnetwork.com

Photos by me, My Little Food Spot

Scalloped Potatoes (with Ham)

3 Nov

I have had some good and bad luck with these.  They always have great flavor but I recently changed the baking time because so often they would take an extra 40 minutes over what it called for.  Because this is such a great comfort food, it is one of my go-to’s when I am transporting a meal for a friend or shut-in, and when I’m on a schedule like that, the extra cooking time just doesn’t work.  My options: be late or serve chewy potatoes.  Believe me, nobody wants to crunch their way through scalloped potatoes, so my advice to you is slice the potatoes as thinly as possible and don’t rely solely on the baking time:  test them before removing from the oven.

One more note on preparation.  I have a habit of adding an extra clove or two of garlic over what the recipe calls for.  For some reason,the garlic can become very over-powering in this dish and I have found that one clove is just right.

This makes a great accompaniment to roasted meats but I usually add cooked, chopped ham and prepare this as a one dish main dish.

UPDATE: To cut down on the preparation time and eliminate the possibility of underdone potatoes, I have begun boiling the potatoes before adding them to the sauce.  It also allows for a one pot meal if I boil and bake them in the same pan.

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 T butter
  • 2 T all-purpose flour
  • 1/4 tsp pepper
  • 1 dash salt
  • 1 1/4 cup milk
  • 3 medium potatoes or about 8-10 small red potatoes
  • chopped, cooked ham (optional)

Slice potatoes thinly and, in an oven-safe pot, boil them in salted water for ten minutes or less, until they are softened but still firm.  Remove them onto a plate. For sauce, in the same pan, cook onion and garlic in butter till tender but not brown. Stir in flour, pepper and salt. Add milk all at once. Cook and stir over medium heat till thickened and bubbly.

Gently stir in ham and potatoes to the pot.

Bake, covered, in a 350F oven for 40 minutes.  Uncover and bake about 10 minutes more. Makes 4 to 6 servings.

Recipe and photo by me, My Little Food Spot