Harrington's Favorite Ham and Cheese Casserole

Name: Harrington's Favorite Ham and Cheese Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8-10 serving(s)
Ingredients: 3 cups cooked rice; 1 lb broccoli, cooked and drained; 6 tablespoons butter or 6 tablespoons margarine; 2 cups breadcrumbs; 2 cups chopped onions; 3 tablespoons flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 cups milk; 4 cups cubed harrington ham; 8 ounces vermont cheddar cheese, sliced

Submitted by JackieOhNo!

"I used to get a Harrington's Cob-Smoked Ham from Vermont every Christmas and really looked forward to the delicious leftovers. This was one of my favorite ways to use them."

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photo by WiGal

Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 8-10

ingredients

3 cups cooked rice
1 lb broccoli, cooked and drained
6 tablespoons butter or 6 tablespoons margarine
2 cups breadcrumbs
2 cups chopped onions
3 tablespoons flour
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
3 cups milk
4 cups cubed harrington ham
8 ounces vermont cheddar cheese, sliced

directions

Spoon cooked rice into greased 3-quart casserole. Layer broccoli over rice. Melt butter in saucepan. Remove 2 T. butter and sprinkle over bread crumbs in a bowl. Set aside.
Saute onion in remaining 4 T. butter. Blend in flour, salt and pepper. Slowly stir in milk. Cook over medium heat, stirring constantly until thickened. Add ham and heat until bubbly. Pour into casserole. Layer cheese over ham mixture. Sprinkle on crumbs. Bake at 350 degrees for 45 minutes.

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Reviews

Delicious! Sshhh...and don't tell anyone they are leftovers either. I made three minor changes--used about a third less onion, cauliflower mixed in with broccoli as I had some that needed using, and Wisconsin shredded cheddar. I did assemble earlier in day and took it out of fridge about 30 minutes before putting in oven. Thank you Jackie for sharing.

WiGal

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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