March 2, 2014

Ham & Cheese Casserole Creation

So today I decided to try and whip up a casserole with what I had on hand, simply because I was craving casserole. My mom used to make this wonderful thing with ham and potatoes and cheese, but for the life of me I can't remember what else she put in it and nothing I found online seemed to fit the bill. Well, instead of butchering up something from my childhood, I opted to try to create my own instead. I think it turned out pretty well, in fact, I'm likely to make it again when we have oodles of leftover ham on hand. 

2 cups leftover ham
1 cup  fresh cauliflower, chopped
1 cup fresh broccoli, chopped
2 green onions, chopped
4 slices cheese (I used Velveeta, but any American cheese will work fine), chopped
3 ounces Greek yogurt cream cheese blend
2/3 cup shredded cheese (I used a generic "fiesta blend" because it's what I had on hand)
1/2 cup milk
1 T butter
2 cups cooked elbow macaroni

Preheat oven to 350 degrees. Cook macaroni in salted water until al dente and drain. While macaroni is cooking, melt butter in a deep skillet and saute green onions, ham, broccoli and cauliflower until the veggies are crisp tender, about 5 minutes. Stir in cream cheese and sliced cheese, milk and half of the shredded cheese. Add drained macaroni and stir to combine. Put mixture in a greased casserole dish and top with remaining shredded cheese. Bake for 30 minutes or until cheese is melted and slightly browned.

Servings: 6
Nutritional Information (per serving)
Calories: 301
Carbs: 20
Fat: 15 g
Protein: 20 g
Sodium: 901 mg (no, that isn't a typo - the Velveeta cheese and the ham are both super high in sodium)
Sugar: 5 g

The information above shows the recipe just as I made it today. After taking a look at the uber high sodium content I will rethink the cheese choices and look at possibly doing this with turkey ham if I'm going to add this into our meal rotation. However, for an occasional dinner to use up leftovers I don't think it turned out too bad. What do you think?

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