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!
- 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
- 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- 2 Spread out chopped ham on the bottom of the prepared dish.
- 3 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.
- 4 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.
- 5 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.
- 6 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.
- 7 Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
- 8 Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
- 9 Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.
- Calories 441.3
- Carbohydrate 29.3 g
- Cholesterol 65.9 mg
- Fat 30.1 g
- Fiber 2.8 g
- Protein 17.5 g
- Saturated Fat 13.7 g
- Sodium 1032.3 mg
- Sugar 7.3 g
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