Cook’s Corner: Hudson cooks up ham casseroles, potato soup

Published 10:15 am Wednesday, November 21, 2018

Creamy Ham Casseroles

This makes 2 casseroles – you can freeze one for later.

8 oz. uncooked egg noodles
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (8 oz.) container chive-and-onion flavored cream cheese, softened

Ann Hudson

2/3 cup milk
2 cups chopped baked glazed ham
1 1/2 cups fresh broccoli flowerets
1 (10oz) package frozen asparagus, thawed
6 baby carrots, chopped
1 (8 oz.) package shredded mozzarella cheese
1 (4 oz.) package shredded cheddar cheese
1/2 cup crushed seasoned croutons

Cook pasta according to package directions; drain.
Stir together soup, cream cheese and milk in a large bowl. Stir in pasta, ham, and next three ingredients. Spoon half of ham mixture into two lightly greased 8-inch square baking dishes.
Combine shredded cheeses. Sprinkle half of cheese mixture over casseroles.
Spoon remaining ham mixture over cheeses.
Combine remaining cheese mixture with crushed croutons. Sprinkle over casseroles. Wrap one casserole in heavy-duty aluminum foil, and freeze up to one month.
Bake remaining casserole at 400 degrees for 30 minutes or until lightly browned.
Yield: Four servings per casserole.
Note: Thaw frozen casserole in refrigerator overnight. Bake at 400 degrees for 35-40 minutes.

Spicy Potato Soup

1 lb. ground beef
4 cups cubed peeled potatoes (1/2-inch cubes)
1 small onion, chopped
3 cans (8 oz. each) tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce.

In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Yield: 6-8 servings (2 quarts).

Blue Cheese & Grape Coleslaw

Prep: 10 minutes, plus chilling

Makes: 8 servings

1 pkg. (14 oz.) coleslaw mix
3/4 cup sliced almonds, toasted
3/4 cup quartered green grapes
3/4 cup quartered seedless red grapes
1/2 cup crumbled blue cheese
3 bacon strips, cooked and crumbled
1/4 tsp. pepper
3/4 cup coleslaw salad dressing

Combine first seven ingredients.
Pour dressing over salad; toss to coat. Refrigerate one hour.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.