HAM AND CABBAGE CASSEROLE

Ham and Cabbage Casserole image

I'm always looking for a way to recycle leftovers, and this casserole is a great way to do just that. To leftover ham and a bit of cabbage, add some fridge and pantry staples and create a warm, comforting casserole for your family to enjoy. Toss a salad while the casserole is baking, add some biscuits or cornbread, and your meal is complete!

Provided by Bibi

Categories Casseroles

Time 1h15m

Yield 8

Number Of Ingredients 14

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Ingredients

2 cups chopped cooked ham
1 ½ cups frozen Southern-style hash brown potatoes, thawed
5 tablespoons unsalted butter, divided
1 ½ cups chopped onions
5 cups chopped cabbage
½ cup shredded carrots
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon white pepper
2 cups milk, or more as needed
1 cup grated sharp Cheddar cheese
3 slices bacon strips, cooked and crumbled
¾ cup buttery round crackers, crumbled

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Spread out chopped ham on the bottom of the prepared dish.
Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 29.3 g, Cholesterol 65.9 mg, Fat 30.1 g, Fiber 2.8 g, Protein 17.5 g, SaturatedFat 13.7 g, Sodium 1032.3 mg, Sugar 7.3 g