HAM WITH CREAMED VEGETABLES
This hearty skillet entree is easy to fix and chock-full of garden flavor and nutrition. Plus, it's sure to warm your family right down to their toes.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the peppers, onion, celery and carrot in butter for 3-4 minutes or until crisp-tender. Sprinkle with flour and pepper. Gradually whisk in milk and bouillon until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Meanwhile, cut the ham steak into four pieces. Cook in a large skillet coated with cooking spray over medium heat for 2-4 minutes or until browned on both sides. Serve with vegetable mixture.
Nutrition Facts : Calories 251 calories, Fat 13g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 1638mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
HAM & VEGGIE CASSEROLE
I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.
Nutrition Facts : Calories 420 calories, Fat 23g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1233mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 6g fiber), Protein 28g protein.
LEFTOVER HAM AND VEGETABLE MEDLEY
Ham combined with tasty vegetables. Serve with cooked white rice. A great recipe to use up that leftover ham from the holidays.
Provided by RUTH BEITEL 1
Categories Main Dish Recipes Pork Ham
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat a wok or large skillet with oil on medium heat. Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.
- Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.
- In a small, lightly greased skillet, scramble the eggs until firm. Cut eggs up into small pieces.
- Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken.
Nutrition Facts : Calories 510.2 calories, Carbohydrate 23.4 g, Cholesterol 168.6 mg, Fat 31.4 g, Fiber 6.5 g, Protein 33.8 g, SaturatedFat 10.3 g, Sodium 2478.4 mg, Sugar 9.7 g
HAM AND VEGETABLE GRATIN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.
Nutrition Facts : Calories 392 calorie, Fat 51 grams, SaturatedFat 8 grams, Cholesterol 41 milligrams, Sodium 710 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 15 grams
CREAMY HAM AND POTATO SOUP
A delicious and creamy ham and potato soup that is chock-full of vegetables so it's still good for you! A wonderful hearty soup the whole family will enjoy! Any variety of squash can be used.
Provided by mikhela1220
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 10
Number Of Ingredients 18
Steps:
- Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer.
- Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 30.8 g, Cholesterol 36.5 mg, Fat 9.3 g, Fiber 3.7 g, Protein 12.6 g, SaturatedFat 4.7 g, Sodium 813.6 mg, Sugar 6.3 g
HAM AND VEGETABLE CASSEROLE
This recipe for a ham and vegetable casserole is delicious, easy to make and takes the left over ham to a brand new dimension. My family loved it!
Provided by Carol
Time 45m
Number Of Ingredients 14
Steps:
- In a saucepan, bring the potatoes, carrot, celery and water to a
- boil. Reduce heat; then cover and cook about for 15 minutes or until the vegetables are tender. Drain.and set aside
- In a large skillet, saute the ham, green pepper and onion in 3
- tablespoons butter until tender. Add to the potato mixture. Transfer
- to a greased 1-1/2-qt. baking dish.
- In a large saucepan, melt the remaining butter; stir in flour until
- smooth. Gradually add the milk, salt and pepper. Bring to a boil;
- cook and stir for 2 minutes or until thickened. Reduce heat; add
- cheese and stir until melted.
- Pour over the ham mixture. Sprinkle with bread crumbs. Bake,
- uncovered, at 375° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 291 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 17 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1011 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CREAMED HAM
Leftover ham? For brunch, lunch or a simple supper serve Creamed Ham over poached eggs on toasted English muffins, asparagus on buttered toast, as a filling for crepes - the posibilities are endless!
Provided by Lorac
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onions in butter over medium heat until onions are transparent.
- Add flour and stir until well combined.
- Remove pan from heat and add milk slowly while stirring.
- Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
- Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
- Add garnish, before serving.
5-INGREDIENT HAM AND NOODLE CASSEROLE
This 5-Ingredient Ham and Noodle Casserole is an easy one dish meal that takes advantage of your delicious leftovers!
Provided by Blair Lonergan
Categories Dinner
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Cook egg noodles just until al dente, according to package instructions. Drain.
- While the noodles are cooking, place mustard, ham, condensed soup, and optional frozen green beans in a large bowl.
- Pour the drained, cooked, hot noodles over the rest of the ingredients in the bowl and stir to combine.
- Transfer noodle mixture to prepared baking dish. Top with grated cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil, return to the oven (uncovered) for 20-25 more minutes, or until cheese is melted and casserole is heated through.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 296 kcal, Carbohydrate 37.6 g, Protein 16.5 g, Fat 7.8 g, SaturatedFat 3 g, Cholesterol 30.8 mg, Sodium 800 mg, Fiber 3.4 g, Sugar 3.4 g
CREAMY HAM AND NOODLE CASSEROLE
A cream cheese and Parmesan sauce laden with vegetables and ham is combined with spinach noodles then baked for a family-pleasing casserole.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add vegetables; cook and stir until crisp-tender. Add cream cheese and milk; cook on low heat until cream cheese is melted, stirring frequently.
- Add ham and 1/4 cup of the Parmesan cheese; mix until well blended. Stir in sauce and noodles; spoon into 1-1/2-qt. casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1100 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 4 g, Protein 19 g
CREAMED HAM (OR TURKEY)
Creamed Ham (or turkey) is the perfect way to use leftover ham or turkey after a big holiday meal! EASY to make, with just 5 ingredients, this delicious meal can be on your table in no time!
Provided by Myra
Categories Main Course
Time 25m
Number Of Ingredients 5
Steps:
- Melt butter in a medium sized pot over medium heat.
- Slowly add flour, whisking constantly to make a smooth mixture. Cook the mixture for about a minute, whisking constantly.
- Gradually add milk, whisking during every addition. Mixture will initially seize up but as you add more milk it will start to loosen.
- Slowly the mixture will become more liquid. Continue to whisk it very well in order to avoid lumps. Add milk a few tablespoons at a time, whisking as you add it, until it's all incorporated.
- Initially the mixture will be thin. Stir with a wooden spoon, scraping the bottom of the pot, until it thickens. Depending on the temperature of the burner this could take 5-15 minutes.
- The sauce will be done not long after it starts to slightly boil and thicken. Stir in chopped ham (or turkey).
- Season with salt, starting with 1/2 teaspoon and adding more to taste, depending on the saltiness of your ham or turkey. I often use about 1 teaspoon in total.
- Serve over mashed potatoes, with vegetables on the side.Enjoy! :)
Nutrition Facts : Calories 281.86 kcal, Carbohydrate 10.85 g, Protein 16.95 g, Fat 18.76 g, SaturatedFat 9.26 g, Cholesterol 61.57 mg, Sodium 1029.88 mg, Fiber 0.17 g, Sugar 6.26 g, ServingSize 1 serving
FETTUCCINE WITH COUNTRY HAM AND VEGETABLES
Provided by Cory Mattson
Categories Pasta Vegetable Appetizer Kid-Friendly Ham Fall Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring large pot of salted water to boil. Add carrot and cook until crisp-tender, about 4 minutes. Using slotted spoon, transfer carrot to strainer and cool. Add asparagus to boiling water and cook until just tender, about 3 minutes. Using slotted spoon, remove asparagus pieces, reserving tips for garnish. Add pasta to boiling water and cook until just tender but still firm to bite, stirring occasionally. Drain pasta. Return to same pot.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add leeks and bell pepper; sauté 2 minutes. Add cream and simmer until slightly thickened, about 5 minutes. Mix in 1/2 cup grated Parmesan cheese and country ham.
- Add carrot and asparagus pieces to sauce. Season to taste with salt and pepper. Pour sauce over pasta and toss to coat evenly. Divide pasta among 4 plates. Garnish with asparagus tips. Serve, passing additional Parmesan separately.
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HAM AND VEGETABLE PASTA SKILLET WITH A LIGHT CREAM …
From barefeetinthekitchen.com
5/5 (1)Estimated Reading Time 3 minsServings 4
- Bring a large pot of water to a boil. Add a small handful of salt and the pasta. Cook according to package directions (approximately 6-10 minutes) and then drain the pasta. Stir together the cream, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Set the cream mixture aside.
- While the pasta is cooking, heat a large skillet over medium high heat. Add the broccoli and 2 tablespoons of water and cover with lid. Allow the broccoli steam for 1-2 minutes, until bright green and almost tender. Remove the lid and add the peppers and mushrooms. Cook, stirring occasionally, for 3-4 minutes, letting the vegetables brown a bit between tossing each time. Sprinkle with the remaining salt and pepper. When the vegetables are cooked, but still crisp, remove them to a bowl.
- Add the ham to the hot skillet and allow it to brown for a minute or so before stirring. When the ham pieces are hot and lightly browned, add the cream to the skillet. Let it simmer and slightly thicken for 1-2 minutes, until it coats the ham pieces. Add the vegetables, toss to coat and then stir in the pasta. Let the sauce cook for another 2-3 minutes as needed, to thoroughly coat the pasta. (If the pasta is too dry, add a small splash of milk until it reaches the desired consistency.)
- Grate cheese over the top of the pasta and toss to combine and melt the cheese. Serve with additional cheese sprinkled on top, if desired. Enjoy!
101 SIDE DISHES FOR HAM DINNERS | EPICURIOUS
From epicurious.com
- Cheesy Corn Spoon Bread. Serve this creamy, cheesy garlicky spoon bread hot out of the oven. It's made with creamed corn and finely ground cornmeal, plus sour cream for tang and a cup of Fontina cheese.
- Roasted Cauliflower with Parmesan-Panko Crumble. A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format side dish.
- Slow-Cooked Green Beans With Harissa and Cumin. Sure, sprightly, barely-cooked green beans are great and all, but have you tried cooking them slowly with savory harissa and a ton of olive oil?
- Macaroni & Cheese for a Crowd. Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy. The recipe is made to serve a crowd, and it's bound to go quickly.
- Roasted Brussels Sprouts with Garlic and Pancetta. For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish.
- Butternut Squash and Creamed-Spinach Gratin. Finely grated Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin that no one can resist.
- Sweet Potato Sonker with Milk Dip. This North Carolinian dish has a bottom crust and a lattice top. In the center: tender sweet potato rounds. Is it a side?
- Roasted Carrot, Brussels Sprout, and Cranberry Salad. A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this easy side dish for ham.
- French's Green Bean Casserole. The quintessential casserole to serve with any ham dinner at home. A creamy mushroom sauce surrounds tender green beans, and it's all topped with the classic crispy fried onions.
- Honey-Roasted Vegetable Salad. Mix and match your favorite vegetables into this delicious side salad. The recipe calls for pumpkin, cauliflower, and heirloom carrots, but that's only the beginning.
LEFTOVER HAM & NOODLE CASSEROLE - THE KITCHEN IS MY …
From thekitchenismyplayground.com
Servings 10-12Estimated Reading Time 4 minsCategory Main DishesTotal Time 50 mins
10 BEST HAM CASSEROLE WITH CREAM OF MUSHROOM SOUP …
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LEFTOVER HAM AND VEGETABLE CASSEROLE - LITTLE SWEET BAKER
From littlesweetbaker.com
4.5/5 (2)Total Time 40 minsCategory LunchCalories 331 per serving
- Loosely cover with foil and bake for 30-35 minutes until hot and bubbling. Let stand for 5 minutes and serve.
CHEESY HAM AND VEGGIE BAKE - MY FEARLESS KITCHEN
From myfearlesskitchen.com
5/5 (2)Total Time 50 minsServings 6
- Add frozen vegetables to cooking water during last minute of cooking, just to thaw the vegetables. Drain pasta and vegetables.
- In a small bowl, mix sour cream, milk, one cup cheese, ham, onion, and garlic; stir into pasta mixture.
HAM AND POTATO SOUP - GREAT HEARTY SOUP TO USE LEFTOVER HAM
From willcookforsmiles.com
5/5 (2)Total Time 55 minsCategory SoupCalories 321 per serving
- Prepare the ingredients first: peel and dice potatoes, onions, carrots, ham, and celery and measure the rest of the ingredients.
- Preheat a large Dutch oven or another soup pot over medium heat and add oil. Add onions, celery, and carrots to the pot and sauté until softened.
15 DELICIOUS SIDE DISHES FOR HAM - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2018-09-06
- Garlic Mashed Potatoes With Parmesan Cheese. These simple mashed potatoes deliver loads of flavor. They are made with plenty of garlic, milk, and butter, but you can also use half-and-half cream for a richer mash.
- Baked Rice With Spinach and Parmesan Cheese. Baking rice with vegetables and cheese is a genius way to make the kitchen staple a little more exciting. Fresh spinach, herbs, and Parmesan add color and fabulous flavor to this hearty dish that's sure to be a hit with your family.
- Savory Scalloped Potatoes. Potatoes are a classic accompaniment to a ham dinner. With thinly sliced spuds layered on top of one another, scalloped potatoes certainly look fancy, but using a mandoline makes prepping them a breeze.
- Fennel Pasta. Fennel is a winter vegetable that develops a wonderfully sweet taste when cooked. Here, it's braised with browned garlic and punched up with Parmesan cheese and bit of red chile to create a fantastic sauce for this simple pasta.
- Cauliflower Gratin. Gratins quickly spring to mind when preparing a ham dinner. This easy, cheesy recipe uses cauliflower instead of the usual potatoes, but it's just as creamy and comforting, featuring a heavenly bechamel sauce punched up by a bit of fresh thyme.
- Roasted Asparagus. Roasting asparagus is one of our favorite ways to prepare this popular spring vegetable. All you need is some sea salt and lemon zest for flavoring, but a garlicky aioli or pesto sauce will give these crunchy vegetables a fragrant and herby flavor, making them an ideal side dish for ham.
- Sweet Potato Casserole. What would holiday dinners be without ham and a sweet potato casserole? This classic casserole dish recipe is the ideal combination of a creamy sweet potato filling with a crunchy, buttery pecan topping.
- Roasted Spaghetti Squash. Spaghetti squash has a sweet flavor that tastes delicious as an accompaniment to ham. This fall vegetable separates into strands when roasted, giving it a unique noodle-like presentation.
- Wild Rice and Mushroom Pilaf. With its earthy and nutty flavors, a wild rice and mushroom pilaf is wonderful for enjoying in cooler weather. Almonds and spices enhance the naturally meaty flavor of the mushrooms.
KETO CREAMY HAM AND VEGETABLE CASSEROLE - SPLASH OF KETO
From splashofketo.com
5/5 (6)Total Time 50 minsCategory MainsCalories 416 per serving
- Cook or steam broccoli and cauliflower until fork tender. Place in prepared pan. Top with diced ham. Set aside.
LOW CARB CREAMY VEGETABLES & HAM CASSEROLE - GREAT FOR ...
From mylifecookbook.com
Cuisine AmericanTotal Time 40 minsCategory Low Carb MainCalories 267 per serving
- Make the cauliflower cream sauce by add 3 cups of chopped cauliflower to a pan and add water to just cover the cauliflower. Bring to a boil and simmer until fork tender.
- Drain the water but keep it for later. Add the cauliflower, olive oil, dehydrated onion, garlic and 1/4 cup of the retained water to a high speed blender. Blend on high until nice and creamy. If it's too thick like mashed potatoes, add more of the retained liquid to thin it.
HAM AND VEGETABLE SOUP - A FAMILY FEAST®
From afamilyfeast.com
5/5 (19)Total Time 3 hrs 15 minsCategory SoupCalories 851 per serving
- Start by making the stock. Add all stock ingredients to a pot and bring to a boil. Reduce to a simmer and cook uncovered for two hours. Strain stock and pick meat from bone. Discard the rest. This step can be done in advance and the stock frozen until needed. Cool and freeze in zip lock gallon bags.
- Mix ham stock with vegetable stock and heat. Taste and adjust seasoning, but salt only if needed.
- In a large Dutch oven or heavy bottomed soup pot, heat oil over medium high heat and add bacon. Cook for 7-8 minutes until just short of crispy.
CREAMY KETO HAM AND VEGETABLE SOUP - SPLASH OF KETO
From splashofketo.com
5/5 (9)Total Time 55 minsCategory Soups, StewsCalories 280 per serving
- Once butter is melted, add bell peppers, celery, and onions. Saute for 5 minutes or until vegetables start to soften. Add garlic during last minute.
HAM AND POTATO SOUP {SO CREAMY} MODERNMEALMAKEOVER.COM
From modernmealmakeover.com
5/5 (4)Total Time 30 minsCategory Main CourseCalories 498 per serving
- In a large pot over medium-high heat, add 1 tbsp of butter and melt. Then, add garlic and cook for 1 minute.
- Next, add potatoes, ham, carrots, celery, onion, chicken broth, thyme, black pepper, and salt. Stir until well combined. Bring to a boil and cook for 12-15 or until vegetables are tender.
- about 5 minutes before vegetables are done cooking. Add 5 tbsp of butter to a medium saucepan over medium heat and melt butter. Then, slowly whisk in flour until well combined. Cook for about 1 minute until butter and flour mixture becomes a golden brown. Then, slowly add in milk while stirring with a whisk. Whisk until there are no longer any lumps. Cook and stir occasionally until sauce begins to thicken. About 5 minutes.
- Next, pour milk and flour mixture into the soup. Stir until well combined and cook for another 2-3 minutes until soup begins to thicken.
HEALTHY BROCCOLI CASSEROLE RECIPE WITH HAM - LEELALICIOUS
From leelalicious.com
4.8/5 (12)Calories 409 per servingCategory Main Course
- Cut the onion into thin slices. Slice the garlic cloves. Melt the butter in a skillet on low heat, add onion slices and garlic and sauté on low until the onions are golden and caramelized (about 20 minutes).
- Bring a large pot of salted water to a boil. Cut half of the cauliflower (1 pound) into florets and cook in broth until tender (5-7 minutes). Use the stem parts of the cauliflower heads for the sauce and leave most of the florets whole for the casserole.
- To make the creamy white sauce, place tender cauliflower into a blender or food processor together with the caramelized onions, garlic, 1/2 cup of broth, milk and salt. Puree until smooth and set sauce aside.
- Preheat the oven to 400 degrees F. Divide the remaining 1 pound cauliflower and broccoli into florets. Bring the large pot of salted water to a boil again and cook the cauliflower florets for 5 minutes. Add the broccoli florets and cook another 3 minutes. Drain, then place cauliflower and broccoli in a large casserole dish (at least 9x13-inches) together with the diced ham.
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