Ham and Cheese Bake
"This dish, made with leftover Christmas ham, starred at a post-holiday brunch with friends. Both adults and kids gobbled it up and came back for seconds. I'm told the recipe originally came from the side of the Bisquick box, but I've increased the spices a bit and added dry mustard to the mix for more flavor. Quick, easy, and a delicious use for leftover ham."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 cups ham, cooked and diced
- 1 cup frozen corn
- 1⁄2 cup diced red bell pepper
- 1⁄2 cup parmesan cheese
- 1 cup Bisquick or 1 cup other baking mix
- 1 cup milk
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dry mustard
- 1 cup shredded sharp cheddar cheese
directions
- Heat oven to 400°.
- Grease a 9x9 square pan.
- In a large bowl, mix ham, vegetables and cheeses.
- In a separate bowl, whisk baking mix, milk, Worcestershire sauce, salt, pepper, mustard, and eggs until well blended.
- Add to ham mixture, stirring to combine, and then pour into prepared baking dish.
- Bake 25 minutes or until knife inserted in center comes out clean.
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Reviews
-
Reminded me of something my Grandmother would have made, this recipe was a great way to use up leftover ham. Filling and rich, while not being overly heavy - it was very tasty. Kids weren't thrilled with the corn and peppers, but I thought they added a nice crunch - I may fiddle a bit to find a veggie combination they like better. Personally, I thought it was fine as is. Thanks for sharing it.
RECIPE SUBMITTED BY
A refugee from the San Francisco Bay Area, I now live on a handful of acres in a semi-rural part of Northern California. I keep a flock of laying chickens, some lawn-mowing sheep, and have a vegetable garden that's bigger than the house I grew up in. I'm also now a full-time homemaker discovering a love for the domestic arts. Two years ago, I had gastric bypass surgery, which has massively changed my relationship with food, shifting the focus from quantity to quality. Curiously, cooking in general and baking in particular have become my deeply satisfying hobbies since my surgery, and although I can't eat most of what I bake, I get tremendous pleasure out of the process and how happy the results make those I love. The major restrictions on my eating nowadays are sugar (I can't tolerate more than 10 grams of refined sugar at a time) and bread and rice, which cause pain when I eat them. I also avoid really spicy food, because due to my surgery, I'm not able to drink with my meals. So spicy stuff is nothing short of torture these days! Other than that, I relish experimenting with flavor while always keeping a sharp eye on nutrition.
