Once again, I am happy to let the ingredients that I need to use-up, determine what I make for supper. There’s nothing like a one dish, comfort food meal. Because we have a lot of green beans and swiss chard right now, i put both in the Ham Potato Green Bean Casserole. However, use whatever veggies that you have, like squash, deseeded and pre-cook with the onion.
Ham Potato Green Bean Casserole
Ingredients
- 4-6 cups cubed peeled cooked potatoes
- 2 cups cut green beans, cooked crisp tender
- 2 cups cubed fully cooked ham or sausage
- 2- cups shredded Cheddar or Monterey Jack cheese
- 1 cup cooked swiss chard or spinach (optional)
- 1 medium onion, chopped and sautéed until soft
- 1 box cream of mushroom soup
- 1 can ((14.1 oz) Amy's split pea soup*
- 2/3 cup sour cream
- 2 cloves garlic, minced or pressed
- 1-2 TBSP dijon (optional)
- 1-2 tsps smoked paprika
- 1 tsp herbs de provence
- All purpose seasoning, like Frankly Delicious
- 1 cup Crispy Fried Onions with white cheddar (like for green bean casserole)
Instructions
- Heat oven to 350.
- Combine all ingredients except Crispy Fried Onions.
- Turn into a casserole dish.
- Bake about 40 minutes until bubbly and cheese melted. Remove from oven, top with Crispy Fried Onions. Bake an additional 5 minutes.
- * instead of split pea soup, use mayonnaise and/or half and half