If you’ve been reading my column this week, you already know I’m sharing recipes that use the Easter leftovers. Today, I’m continuing with recipes that use hard-cooked eggs and leftover Easter ham. Monday, I did an “Egg Sandwich Spread” and yesterday, I did “Curried Shrimp And Eggs”. In case you missed these, here’s the links to get them:
This recipe is for “Ham & Egg Casserole”, and this uses both hard-cooked eggs and ham. If you still have eggs leftover, here’s a way to finish them off! And if you’re getting tired of ham sandwiches, here’s the solution to your problem! This recipe is assembled quickly and easily. The eggs are layered with the ham and a sauce that you make from cream of celery soup. It’s then baked and it’s ready to be enjoyed. If you still have leftover side dishes, such as salads or vegetables, this would enable you to get rid of what you have left!
You may have had a large supply of ham and wonder how to store it. It can be frozen, but not for a long period of time. Supposedly, it’ll keep frozen for about two months and this would be a way to store it if you have an especially large amount. It will need to be used in dishes that require further cooking, such as in a casserole like this recipe. In the refrigerator, five to seven days is about the limit.
If you’re wondering how long Easter eggs will keep, as long as they’ve not been out of the refrigerator very much, they should last a few days after they are dyed. I wouldn’t keep them past a week, especially if they’ve been out of the refrigerator more than they’ve been in it. If you’re in doubt, it’s better to throw them out than to risk a food-borne infection.
Follow this recipe to give your Easter leftovers a “one-two punch”…using two leftovers at once!
HAM & EGG CASSEROLE
- 2 cups diced ham
- 6 hard-cooked eggs, sliced
- 1 (4 oz) can mushrooms or 1/2 cup fresh mushrooms (optional)
- 1 can cream of celery soup
- 1/2 soup can milk
- 2 cups grated sharp Cheddar cheese
- 2 teaspoons Worcestershire sauce
Place half of the ham and eggs in the bottom of a shallow 1-1/2 quart baking dish. Top with the mushrooms, if using them. Place soup and milk in a medium saucepan and heat over medium heat until smooth and hot. Remove from heat and stir in the cheese and Worcestershire sauce. Pour half of this sauce over the ham and eggs. Layer remaining ham and eggs over the first layer then top with remaining sauce. Bake at 375 degrees for 25-30 minutes. Serves 6.