Best 7 Baked Celery With Cheese And Ham Recipes

MOTHER'S HAM CASSEROLE

Steps:

• Preheat oven to 375°. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain. , In a large skillet, saute ham, green pepper and onion in 3 tablespoons butter until tender. Add 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 whisk in 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 ham mixture. Sprinkle with bread crumbs. Bake until heated through, 25-30 minutes.

BAKED CELERY

Steps:

• Preheat oven to 350F degrees.
• Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
• Place celery in an ungreased casserole dish.
• Dice bacon; add bacon and sliced onion to casserole, atop the celery.
• Sprinkle all with fresh parsley.
• Combine stock and water (or just use all stock) and pour over dish; don't stir.
• Dot casserole with small bits of butter.
• Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.

HAM AND CHEESE BAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions.
• Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving.

BAKED CELERY WITH CHEESE AND HAM

Steps:

• Preheat oven to 350°F.
• Cover celery with salted water, bring to a boil, and simmer until tender, about 15 minutes.
• Drain well.
• Layer celery, ham and cheese in a well-greased 2-quart casserole.
• Melt the butter in a skillet over low heat.
• Stir in flour.
• Gradually stir in broth and cream.
• Cook, stirring constantly, until smooth and thick.
• Add salt and pour mixture over mixture in casserole.
• Top with bread crumbs.
• Bake until top is browned and mixture is bubbly, 25-30 minutes.

BAKED HAM WITH SPICED CHERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.
• Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.
• To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl. Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.
• Remove the ham from the oven and brush the top with 1/4 cup of the glaze. Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer. Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.

CREAMY HAM AND NOODLE CASSEROLE

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.

HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
• Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.
• Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
• Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.