Recipe: Asparagus, Ham and Egg Bake

Asparagus, Ham and Egg Bake
Asparagus, Ham and Egg Bake
Ingredients

1 1/2 cups chopped cooked ham (1/2 lb)

1 lb fresh asparagus spears, cut into 1-inch pieces

1 bag (30 oz) frozen shredded hash brown potatoes, thawed

1 medium onion, chopped (1/2 cup)

2 cups shredded Cheddar cheese (8 oz)

1/4 cup grated Parmesan cheese

12 eggs

1 1/4 cups milk

1 container (8 oz) sour cream

2 teaspoons lemon-pepper seasoning salt

2 teaspoons ground mustard

1 cup cornflake crumbs

2 tablespoons butter or margarine, melted

 

Directions

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed.
Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
Sprinkle cornflake mixture over partially baked casserole.
Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F.
Remove from oven; let stand 15 minutes before serving.

Credit: Photo credit and Recipe from ©2014 General Mills.

 

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Recipe: Ham and Spinach Melts

Ham and Spinach Melts

Ingredients

1 box (9 oz.) Green Giant® frozen chopped spinach

1/2 cup reduced-fat sour cream

1 tablespoon chopped fresh basil
1 tablespoon sun-dried tomato bits or chopped sun-dried tomatoes

1/8 teaspoon salt

1/2 teaspoon lemon juice

1 clove garlic, finely chopped

8 Old El Paso® flour tortillas for soft tacos & fajitas, 6 inch (from 10.5-oz package)

1/2 lb. sliced cooked ham

1 jar (12 oz.) sliced roasted red bell peppers in water, drained (about 1 1/4 cups)

8 oz. sliced provolone cheese

Directions

1. Remove spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel. Meanwhile, in small bowl, mix sour cream, basil, tomatoes, salt, lemon juice and garlic.

2. On each tortilla, spread 1 tablespoon sour cream mixture. Top 4 tortillas evenly with ham, roasted peppers, spinach and cheese. Cover with remaining tortillas, sour cream mixture down.

3. Spray griddle or 12-inch skillet with cooking spray; heat over medium heat. Cook 2 sandwiches at a time 2 to 3 minutes on each side or until golden brown and thoroughly heated. Cut each sandwich in half to serve. Serve with your favorite soup or salad, if desired.

Credit: Recipe from ©2014 General Mills.

Recipe: Italian Crescent Roll Casserole

Italian Crescent Roll Casserole

Ingredients

3   C. cooked pasta, your choice
1  1/2 lbs. hamburger
1/4   C. minced onion
8 oz. tomato sauce
1 pkg. sauce mix spaghetti sauce mix
8 oz. sour cream
2   C. Mozzarella cheese
1 can crescent rolls (8 slices)
2 Tbsp. melted butter
1/3   C. Parmesan cheese

Directions
Layer cooked pasta in bottom of 9″x 13″ pan. Brown and drain hamburger. Add onion and spread over pasta.
Spread tomato sauce on meat layer and sprinkle with spaghetti mix.
Spread sour cream over all and top with Mozzarella cheese.
Unroll crescent roll dough on top.
Dribble with butter and sprinkle with Parmesan cheese. Bake 25 minutes at 350º.

Credit: Recipe from ©2014 General Mills.

Recipe: Creamy Ham and Tortellini

Creamy Ham and Tortellini

Ingredients

1  package (9 oz) refrigerated cheese-filled tortellini

1  tablespoon olive oil

1  medium onion, chopped (1/2 cup)

2  cups cubed (1/2 inch) cooked ham

2  cups Green Giant® frozen chopped broccoli (from 1-lb bag)

1  cup whipping cream

1/4  cup shredded Parmesan cheese (1 oz)

Directions

Cook and drain tortellini as directed on package.

Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onion; cook 4 to 5 minutes, stirring frequently, until lightly browned.

Stir in ham and broccoli. Cook 5 minutes, stirring occasionally.

Stir in cream and cheese. Heat just to boiling over high heat. Stir in tortellini. Reduce heat to medium; simmer uncovered 4 to 5 minutes or until thoroughly heated.

Tip: You could substitute cubed cooked turkey or chicken for the ham.

Serve with crusty French or Italian bread, with extra-virgin olive oil on the side for Italian-style dipping.

Credit: Recipe from ©2014 General Mills

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