Best 6 Grannys Ham And Artichoke Casserole Recipes

GRANNYS HAM AND ARTICHOKE CASSEROLE

Steps:

• Drain artichoke hearts.
• Combine soup,onion,sherry and garlic salt.
• Mix well.
• In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture.
• cover and bake for 25-30 minutes in a preheated 375 degree oven.
• One variation of this recipe that i leave out is to add 8 quatered hard boiled eggs to the pan before the soup mixture is poured on.
• I am not a big hard boiled egg fan so I omit it.
• She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven.
• When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.

GRANDMA'S ARTICHOKES

Steps:

• Trim artichoke stems flat so the artichokes can stand upright and rinse artichokes thoroughly in running water. Hold artichokes upside down over a work surface and smash the artichokes lightly to open the leaves. Spread 1/4 of the garlic into the spaces between leaves of each artichoke.
• Season artichokes with salt, black pepper, and 1 tablespoon grated Romano cheese per artichoke, opening the leaves and letting the seasonings and cheese into the leaves. Push torn leaves of parsley into the spaces between the leaves to hold the seasonings in.
• Set the artichokes upright in a saucepan and pour peanut oil over the artichokes, letting the oil seep into the crevices between leaves. Gently pour water into the saucepan, taking care not to let the water splash on the artichokes and wash off the oil. Cover pan.
• Bring to a boil, reduce heat to low, and simmer gently until the outer leaves of the artichoke are easy to strip off but are not mushy or falling apart, about 1 hour. Test for salt and season with more if desired; simmer 5 to 10 more minutes to let the salt dissolve.

GRANDMA'S CREAMY HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
• Mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9x13-inch baking dish until evenly distributed.
• Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle chips atop casserole and return to oven; bake for 5 minutes more.

GRANDMA'S HAM CASSEROLE

Steps:

• Cut cauliflower into florets (about 3 cups). Cook in boiling salted water to cover 10 to 12 minutes, or until tender; drain and set aside.
• Melt 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until mixture begins to thicken. Lower heat to medium. Add cheese and sour cream, stirring until cheese melts. (Do not boil.).
• Stir cauliflower, ham and mushrooms into cheese sauce; pour into a 2-quart baking dish. Sprinkle breadcrumbs evenly over casserole. Cut 1 tablespoon butter into pieces and sprinkle evenly over breadcrumbs.
• Bake casserole, uncovered, at 350 degrees for 45 minutes.

ARTICHOKES WITH HAM

Steps:

• Fill a large bowl with ice water. Squeeze lemon into bowl, and add lemon halves; set aside.
• Trim artichokes; snap off tough outer leaves. Slice off the upper 2/3 of bulb and discard. Using a vegetable peeler, remove green outer layer from around heart. Using a melon baller, scoop out choke, and discard. Keep in acidulated water while preparing remaining artichokes.
• Bring a medium saucepan of water to a boil. Add 10 of the artichokes and 2/3 cup oil. Cook until tender when pierced with the tip of a knife. Using a slotted spoon, transfer to a blender. Slowly add 1/3 cup of the cooking liquid and 1/3 cup oil. Blend artichokes until smooth. Season with salt and pepper. Transfer puree to a small bowl; set aside.
• In a small bowl, whisk to combine the vinegar and mustard. While continuing to whisk, gradually add 3 tablespoons olive oil whisking until thickened; set aside.
• Place julienned pigs' ears in a small skillet. Cook over medium-high heat until heated through and golden brown. Remove from heat; set aside.
• Thinly slice the remaining 2 artichokes lengthwise. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the artichokes, and saute until crisp and golden brown. Remove, and set aside. To the same skillet, add remaining tablespoon oil. When the oil is hot, add the shrimp. Saute until pink and just cooked through. Remove and set aside.
• Evenly divide the artichoke puree between 4 plates. Place ham on work surface. Divide shrimp between slices of ham, and wrap to enclose to form bundles. Place 2 bundles in the center of each plate. Garnish with sauteed artichokes and pigs' ears. Drizzle with vinaigrette, and serve immediately.

ARTICHOKE HAM FETTUCCINE

Steps:

• In a skillet, saute the ham, shallot and garlic in butter. Add broth; bring to a boil. Stir in fettuccine and artichokes; heat through. Sprinkle with cheese and olives.