Ham and Cheese Casserole
This recipe is adapted from a Taste of Home recipe, but with significant modifications. The original called for excessive onion and green pepper, which have been reduced. Green peppers were replaced with red peppers, and a cracker topping was added instead of bread. The dish is described as a grown-up mac and cheese, with vegetables and meat replacing the pasta. It's also easily adaptable with other vegetable and meat combinations.
This recipe is adapted from a Taste of Home recipe, but with significant modifications. The original called for excessive onion and green pepper, which have been reduced. Green peppers were replaced with red peppers, and a cracker topping was added instead of bread. The dish is described as a grown-up mac and cheese, with vegetables and meat replacing the pasta. It's also easily adaptable with other vegetable and meat combinations.
- 3/4 teaspoon salt
- 1 carrot
- 1 1/2 cup milk
- 2 ribs celery
- 1/2 onion finely chopped
- 3 potatoes peeled and cubed
- 3 cup water
- 2 cups ham fully cooked, cubed
- 1 red pepper chopped small
- 7 tablespoon butter divided
- 1/4 teaspoon white pepper or black
- 1 cup cheddar cheese shredded or finely cubed
- 1/2 cup saltines or buttery cracker
- Carbohydrate 44.7736650062624 g
- Cholesterol 109.03364587218 mg
- Fat 63.3488164712632 g
- Fiber 3.97759171970685 g
- Protein 23.6122593864338 g
- Saturated Fat 27.3374335915427 g
- Serving Size 1 1 Serving (469g)
- Sodium 10101.4925495773 mg
- Sugar 40.7960732865555 g
- Trans Fat 5.09643016743123 g
- Calories 840 calories
Step-by-step
- In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender. Drain.
- In a large saucepan, saute the ham, red pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
- In the large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted.
- Pour over the ham mixture. Sprinkle with cracker crumbs. Bake, uncovered, at 375° for 25-30 minutes or until heated through.
Reading Between the Lines of the Produce Drawer
The ingredient manifest lists basic root vegetables, but omits crucial seasonal variables. Starch density in potatoes fluctuates wildly depending on harvest age. Older tubers contain less moisture and absorb more dairy fats, requiring an extra splash of milk during the sauce phase to prevent a dry crumb. Chop the carrots and celery uniformly to ensure they soften concurrently with the cubed potatoes during the initial fifteen-minute boil. Red bell peppers add natural sweetness that balances the salinity of cured pork. Finely chop these aromatics so they distribute evenly throughout the baking dish.
Adapting Yields Without Ruining the Ratios
Scaling this dish requires careful geometry rather than simple multiplication. Doubling the ingredients easily transitions this meal from a modest six-portion casserole into a dense 9x13-inch pan feast. Retain the exact proportions of butter to flour when thickening the cheese sauce, ensuring the roux supports the expanded volume. Overcrowding a smaller baking vessel prevents the internal temperature from reaching 165 degrees Fahrenheit safely within the designated thirty-minute window. Use a thermometer to verify center heat if adjusting pan depths.
Managing Textures Across Subsequent Meals
Leftovers demand specific handling to retain structural integrity. Crushed buttery crackers create a crisp crust at 375 degrees Fahrenheit, but moisture migration softens this topping overnight in the refrigerator. Reheat individual portions in a conventional oven rather than a microwave to restore crunch to the surface. Stored in an airtight container, the casserole maintains quality for up to three days.
