Best 4 Ham And Biscuit Casserole Recipes

Indulge in the tantalizing flavors of a classic Southern comfort food - Ham and Biscuit Casserole. This delectable dish is a harmonious blend of savory ham, fluffy biscuits, and a creamy sauce, all baked to golden perfection. This recipe offers two variations: a traditional version and a cheesy delight. The traditional rendition features tender ham nestled amidst flaky biscuits, smothered in a velvety sauce, while the cheesy variation takes it up a notch with a generous helping of melted cheese, creating an irresistible gooeyness that will satisfy any cheese lover's craving. Both variations promise a culinary journey that will warm your heart and leave you craving for more.

Let's cook with our recipes!

MOM'S HAM 'N BISCUIT CASSEROLE

Mom's Ham 'n Biscuit Casserole image

This is good old fashioned comfort food. A great way to use up leftover ham. Prep time includes making the biscuits.

Provided by puppitypup

Categories One Dish Meal

Time 40m

Yield 1 pan, 9 serving(s)

Number Of Ingredients 10

Ingredients

1/2 sweet onion, diced
1/4 cup diced celery
1 tablespoon butter
1 tablespoon olive oil
6 tablespoons flour
2 cups milk
1 (10 3/4 ounce) can condensed cream of celery soup
2 cups chopped ham
1 tablespoon lemon juice
1 batch uncooked biscuit

Steps:

Make your biscuits but don't bake them yet. (I use my recipe #182802).
Preheat oven to 450 degrees, grease a 9 x 12 casserole or pyrex dish.
Make the biscuits and set them in the pan.
Saute onions, celery and oil.
Stir in flour and slightly brown, being careful not to burn.
Stir in milk a little at a time and add soup.
Bring to a boil, turn down heat and add the ham and lemon juice, stir.
Pour over the biscuits and bake about 30 minutes or until biscuits are done. (I put a jelly roll pan underneath in case it rises too much.).
Let casserole set for 5 minutes or so before serving.

Nutrition Facts : Calories 175.2, Fat 9.2, SaturatedFat 3.5, Cholesterol 31.1, Sodium 725.6, Carbohydrate 12.6, Fiber 0.6, Sugar 1, Protein 10.3

HAM AND BISCUIT CASSEROLE

Ham and Biscuit Casserole image

I found this recipe in my local newspaper. Sounds like a good way to use up some left over (or not) ham. I haven't tried it, but plan on doing so soon. I do think I might make a few adjustments to the recipe to suit my family's taste, but here is the recipe as printed. It was submitted by Florence Hiett. (serving size is a guess)

Provided by tinebean21

Categories Ham

Time 55m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons butter
2 cups celery, diced
2 cups onions, diced
1/2 cup carrot, chopped
1 (10 1/2 ounce) can cream of chicken soup
1 tablespoon chicken bouillon granule
3 tablespoons cornstarch
1/4 cup water
2 cups frozen peas
4 cups cooked ham, diced
1 cup shredded swiss cheese
cheddar cheese
1 (25 ounce) can pillsbury grands southern-style refrigerated buttermilk biscuits

Steps:

Preheat oven to 350.
Melt butter in pan and saute celery, onion and carrots until tender.
Add cream of chicken soup and bouillon granules to the vegetables and mix together.
Bring to a low boil.
Mix cornstarch and water together and add to pan.
Stir in peas and ham, and bring to a low boil once again.
Lightly grease a 9x13 pan.
Pour mixture into greased pan, but reserve a bit of the liquid.
Sprinkle with shredded cheese.
Top with canned biscuits.
Spoon a little of the reserved liquid over each bisquit.
Bake for 30 to 35 mins, until biscuits are nicely browned.

Nutrition Facts : Calories 1305.8, Fat 68.8, SaturatedFat 26.4, Cholesterol 180.8, Sodium 3052.5, Carbohydrate 110.7, Fiber 8.1, Sugar 24.2, Protein 61.6

COUNTRY HAM AND BISCUIT BAKE

Country Ham and Biscuit Bake image

I had leftover ham from New Years so this is what I threw together one nite......There wasnt a crumb left so it must be good! Feel free to add whatever leftovers you have..

Provided by LAURIE

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 frozen biscuit dough
1 cup tiny peas, thawed
1 1/2-2 cups ham, cut into 1-inch cubes
2 tablespoons margarine
1/4 cup onion, finely chopped
2 tablespoons flour
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1 1/2 cups milk
1 cup shredded mild cheddar cheese
2 cups potatoes, cubed, cooked, drained (frozen Obriens would work too)

Steps:

Preheat oven to 375°.
In a medium saucepan melt margarine.
Add onion; cook until tender.
Blend in flour, pepper and dry mustard.
Add milk all at once.
Cook and stir over medium heat until thickened.
Cook and stir 1 minute more.
Add cheese; stir until melted.
Stir in potato, ham and peas.
Spoon mixture into a 10x6-inch baking dish; top with biscuits.
Bake 30 to 35 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 366.8, Fat 18.5, SaturatedFat 7.8, Cholesterol 46.5, Sodium 1058.1, Carbohydrate 31.2, Fiber 3, Sugar 4.6, Protein 19.1

BUTTERMILK BISCUIT HAM POTPIE

Buttermilk Biscuit Ham Potpie image

As part of my job, I helped concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is a play on our chicken and tarragon potpie. -Michelle Clair, Seattle, Washington

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

3 celery ribs, diced
2 medium onions, diced
2 medium carrots, diced
1/2 fennel bulb, diced
2 tablespoons olive oil
1/4 cup unsalted butter, cubed
1/2 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon dried thyme
2 cups cubed fully cooked ham
1 tablespoon chopped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
BUTTERMILK BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup unsalted butter, cubed
3/4 cup buttermilk

Steps:

Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 444 calories, Fat 27g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1239mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.

Tips:

To save time, use pre-made biscuit dough or refrigerated biscuits.
Any type of ham can be used in this recipe, such as diced ham, sliced ham, or even leftover ham.
For a creamier casserole, use heavy cream or half and half instead of milk.
Add in your favorite spices or herbs to taste, such as garlic powder, onion powder, or paprika.
Serve the casserole immediately, or store it in the refrigerator for up to 3 days.
Reheat the casserole in the oven at 350 degrees Fahrenheit until warmed through.

Conclusion:

This ham and biscuit casserole is an easy and delicious meal that can be made with just a few simple ingredients. It's perfect for a busy weeknight dinner or a lazy weekend brunch. The casserole is hearty and filling, and the biscuits add a fluffy and flavorful touch. With its creamy sauce, tender ham, and golden brown biscuits, this casserole is sure to be a hit with the whole family.