Best 10 Sour Cream Ham Supper Recipes

CHEESY HAM AND HASH BROWN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

CREAMY HAM AND NOODLE CASSEROLE

Steps:

• Cook the egg noodles according to package directions. Drain and rinse to remove any starch, set aside.
• Pre-heat the oven to 350 °F. Place half of the noodles in buttered 2 quart casserole dish.
• Combine the ham and cheese; sprinkle half of ham mixture over noodles.
• In small bowl, combine soup, sour cream, milk,garlic powder and onion powder.
• Spoon half of soup mixture over the ham layer.
• Then again: noodles, ham/cheese, soup.
• Dot with butter.
• Cover loosely with foil.
• Bake for 40-50 minutes until it looks creamy and not soupy. Remove from the oven and serve.

HAM CASSEROLE WITH BROCCOLI AND RICE

Steps:

• Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You'll need 3 + 3/4 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.
• Preheat the oven to 350 degrees.
• Melt the 2 Tablespoons butter in a large saucepan over medium heat.
• Add the diced onions and cook for 5 minutes, until softened.
• Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.
• Cover tightly and cook for 7 minutes.
• Add the broccoli, replace the cover, cook for 8 more minutes. Refrain from stirring.
• Turn off heat, leave the cover on. Let the rice stand for 10 minutes. Any rice on the bottom of the pot will release during this time.
• Add the diced ham, condensed soup, sour cream, milk, and ONE cup of the cheddar cheese. Stir until well-combined.
• Spread into a lightly greased 9 x 13 casserole dish.
• Top with remaining cup of cheddar cheese.
• Cover and bake for 15 minutes.
• Combine the Ritz cracker crumbs and butter. Spread over the top of the casserole and bake, uncovered, for 10 additional minutes.
• Let the casserole sit for 5 minutes prior to serving.

HAM AND POTATO CASSEROLE

Steps:

• Arrange a rack in the top third of the oven and heat the oven to 350°F. Coat a 2-quart baking dish (such as an 8x8x2-inch) with cooking spray or butter.
• Peel and cut 2 pounds russet potatoes into 1/2-inch cubes (about 5 1/2 cups). Place in a large bowl and add 1 cup diced ham. Dice 1/2 medium yellow onion. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups).
• Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Sprinkle with 2 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute. Add 2 cups whole or 2% milk, 1 teaspoon kosher salt, and 1/8 teaspoon black pepper, and stir until the flour is dissolved. Bring to a simmer, stirring often. Simmer until thickened to the consistency of cream sauce, 2 to 3 minutes more. Add 1 1/2 cups of the cheese and stir until completely melted. Taste and season with more kosher salt as needed.
• Pour over the potato and ham and stir to combine. Transfer to the baking dish and spread into an even layer.
• Bake until the potatoes in the center of the baking dish are knife tender, 1 hour and 15 minutes to 1 1/2 hours. Sprinkle the remaining 1/2 cup cheese over the casserole. Turn the oven on to broil and broil until the cheese on top is melted and browned in spots, 2 to 3 minutes. Let cool 10 minutes for the sauce to thicken before serving.

SWEET AND SOUR HAM

Steps:

• Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a large bowl, combine the reserved juice, ketchup, soy sauce and sugar. Add ham and green pepper., In a large skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until pepper is tender. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through. Serve with rice if desired.

HAM AND SWISS CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer half the noodles, ham and cheese. , In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

CREAMY HAM & CORN SOUP

Steps:

• Combine the broth, corn, cream, onion and red pepper in a large saucepan. Bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham., Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired.

QUICK SWEET AND SOUR HAM

Steps:

• Drain pineapple, reserving juice and pineapple chunks. In a bowl, combine the brown sugar, cornstarch and ginger. Stir in the water, vinegar and reserved juice until smooth; set aside., In a large nonstick skillet, saute the ham, green pepper and onion in hot oil over medium-high heat for 3 minutes or until ham is lightly browned and vegetable are crisp-tender. Stir reserved pineapple chunks into skillet; heat through. Stir juice mixture. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

PASTA WITH HAM & SOURCREAM

Steps:

• Cook pasta according to directions.
• Cook peas according to directions.
• Heat oil, add onion and saute.
• add mushrooms and saute.
• add garlic and saute.
• add ham and cook until heated.
• Remove pan from heat.
• Stir in sour cream, peas, salt and pepper.
• Toss ham mixture, hot pasta and cheese in a large serving.

HASH BROWNS WITH HAM

Steps:

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender., Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.