Pages

Monday, May 2, 2011

Ham and Corn Casserole



What did you do with your leftover ham from Easter?  I made Ham and Corn Casserole.  I know it isn't a very pretty casserole but let me tell ya it tastes great and its another one pot meal.  Who can resist that?


Ham, Corn, who wouldn't like this?



Most of the players!


Remove kernels from corn and set aside.  In a large bowl, combine corn, red and yellow pepper, onion and ham.  


Stir in celery soup, Cavender’s Greek Seasoning, Tony Chachere’s Creole seasoning, mustard, parsley flakes and cheddar cheese.


Lightly spray a 2-quart baking dish and add ham and corn mixture.  
Sprinkle with cracker crumbs and Parmesan cheese.  
Bake in a pre-heated oven at 350 degrees for 20 minutes covered.  
Then remove cover and bake for an additional 20 minutes. 


Remove from oven and dig in!



It may not be pretty but it has an awesome flavor.

Happy Eating!


The Recipe:


Ham and Corn Casserole

2 cups whole kernel corn (2 ears of corn, kernels removed)
¼ cup finely chopped red pepper
¼ cup finely chopped yellow pepper
½ cup finely chopped sweet onion
2 cups diced cooked ham
1 can cream of celery soup
½ teaspoon Cavender’s Greek Seasoning
½ teaspoon Tony Chachere’s Creole Seasoning
1 teaspoon Dijon mustard
1 teaspoon dried parsely flakes
1 cup cheddar cheese
1 cup saltine cracker crumbs
½ cup Parmesan Cheese

Remove kernels from corn and set aside.  In a large bowl, combine corn, red and yellow pepper, onion and ham.  Stir in celery soup, Cavender’s Greek Seasoning, Tony Chachere’s Creole seasoning, mustard, parsley flakes and cheddar cheese.  Lightly spray a 2-quart baking dish and add ham and corn mixture.  Sprinkle with cracker crumbs and Parmesan cheese.  Bake in a pre-heated oven at 350 degrees for 20 minutes covered.  Then remove cover and bake for an additional 20 minutes.  Serves 4

Happy Eating!





No comments:

Add this Button

Related Posts Plugin for WordPress, Blogger...