The week between Christmas and New Year’s is packed with gift exchanges and returns, after-Christmas sales and of course the given one – leftovers! It seems like the fridge is as stuffed the day after Christmas as it was the day before. Most of us have turkey or ham, mashed potatoes, roast beef and cranberry sauce covered in foil and plastic wrap in our fridge. You can be more creative with your leftovers than simply making ham or turkey sandwiches the entire week. Casseroles, soups, stratas, manicottis and stuffed pastas are some excellent ways to make leftover meats into delicious meals. Cranberry sauce is a wonderful dessert ingredient. Mashed potatoes can be used as a filling for beef rolls. The options are endless. Share with us how you deal with Christmas leftovers. This one is my favorite leftover recipe:
Leftover Ham-n-Potato Casserole
- 6 small potatoes, peeled and cubed
- 3 tablespoons butter
- 2 cups cubed fully cooked ham
- 1 small onion, finely chopped
- ¼ cup butter
- 3 tablespoons all purpose flour
- 1 ½ cups milk
- Salt and group black pepper
- 1 (8 ounce) package shredded Cheddar cheese
- ¼ cup bread crumbs
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2-quart baking dish.
- Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir potatoes into ham mixture; transfer to the prepared baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
- Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
- Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
- Pour sauce over ham and potatoes.
- Sprinkle bread crumbs atop casserole.
- Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
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By: Emilia Lepisto
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