Leftover Ham

[Vinca]

I'm thinking of throwing together a mac & cheese-like casserole for tonights's supper using the leftover Sunday ham, some carmelized onions, broccoli florets, rotini and a sharp cheddar sauce. Sounds good, don't you think?

[Blues Heron]

1. That sounds tasty!

I was thinking along the same lines for our leftover ham - that or au gratin potatoes with ham. :)

[Tesha]

2. It even sounds good...

at a quarter to nine in the morning! Imagine how good it'll sound long about dinner time!

I may copy that idea, thanks!:hi:

[Vinca]

3. I just threw it together ahead of time so I can go about my business

and toss it in the oven later. I decided to roast the onion and broccoli in a 425 oven for a little while before tossing them into the mix. I was heavier on the ham and veggies and lighter on the pasta. Also heavy handed with the sauce since it soaks up a little as it sits in the fridge. My preliminary conclusion is that the dish is a winner.

[troubleinwinter]

4. Sounds wonderful!!

I have family coming in a coupla weeks, and we'll be busy touring my area, so want to have things in the freezer, already made.

I have ham and am looking for uses of it. My daughter might even eat this with the broccoli!

Could you give a little more specific instructions for me to make it? Needn't knock yourself out to be precise, but a bit more for the relatively clueless.

Sounds way more delicious than other recipes I've found online!

[Vinca]

6. This was just a "throw stuff in until it looks right" kind of dish and

it's made for just 2 people, but I'll try to head you in the right direction. I had about a half a pound of baked, leftover ham and I cut it in narrow strips about an inch long. Then I used just the florets from a couple of broccoli crowns, separated so they're smallish. I used 1 small onion sliced and about 5 ounces of dry rotini cooked al dente. I tossed the broccoli and onion with about a teaspoon of olive oil and roasted them at 425 just until the onion started to get some color and the broccoli wasn't crunchy anymore. After tossing all that stuff together, I made a cheese sauce. First the roux of 4 T. butter and 4 T. flour, cooked until well combined, then about 2 cups of milk or whatever it takes to get a thick sauce (I really didn't measure this part - LOL). Finally, add about 2 cups of shredded extra sharp cheddar or as much as it takes to get a nice, cheesy flavor. Season with pepper and salt if it needs it. Combine with the other stuff, dump in a greased (PAM) casserole dish, throw some cracker crumbs on the top, sprinkle with a bit of paprika and bake at 350 for about 45 minutes. It's a totally artery clogging dish, but aren't they the best kind?

[troubleinwinter]

7. Got it!!! Thanks so much!!! (yumm!)

[Lucinda]

5. Can you email me some? Sounds wonderful.

:hi: