Cheesy Ham Casserole Sun Showbiz Remove from the skillet to a bowl, and set aside. in the same skillet, turn the heat to medium, and melt the remaining butter. whisk in flour and cook 1 2 minutes, until the mixture is bubbly and lightly golden brown. add the milk, continuing to whisk periodically until the mixture thickens, about 3 5 minutes. Preheat oven to 400°f. in a small bowl, combine breadcrumbs, butter, and parsley, set aside. cook the pasta shells al dente according to package directions. drain well. meanwhile, in a medium saucepan, melt the butter, flour, and seasonings over medium heat and cook for 1 minute.
Ham Cheese Casserole Easy With Leftover Ham вђ Wellplated Step 1: make the homemade cream of mushroom soup. start by sauting chopped mushrooms in extra virgin olive oil in a small saucepan over medium high heat until the mushrooms are tender and golden brown, 7 8 minutes. scrape the mushrooms into a bowl then set them aside. Remove from the oven and garnish with fresh parsley, green onion, chives, or a drizzle of hot sauce. store leftovers in the refrigerator for up to 1 week. reheat as desired. to reheat the entire casserole, cover with aluminum foil and reheat in a 350°f (177°c) oven for 20 minutes. Whisk over medium heat until thick and bubbly. remove from heat and stir in cheese. season with salt and pepper. place ½ of the potatoes in a 3 qt pan. sprinkle with ham and peas. top with remaining potatoes. pour sauce over top. cover with foil and bake 45 50 minutes or until potatoes are fork tender. While the pasta boils, make sure the oven is preheating to 350 degrees fahrenheit. to make the sauce, first, melt the butter in a large oven safe pan over medium heat. add the garlic and cook it in the oil for a minute or so. sprinkle the flour and salt and pepper and whisk them with the butter until smooth.
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