EASTER HAM CASSEROLE
- 4 cups diced ham
- 6 strips bacon diced
- 12 green onions diced
- 1 red bell pepper diced
- 2 30 oz bags frozen hash brown potatoes
- 1 small package of shredded carrots
- 2 cans cream of mushroom soup
- 2 cans cream of chicken soup
- 2 cups sour cream
- 2-3 cups shredded cheddar cheese
- 2 9×13 aluminum baking pans
We used a ‘Fire Disc’ wok style cooker to sauté’ the vegetables, meats, and potatoes.
You can do the same in a Dutch Oven on the grill or a large skillet on your stove.
It is just a lot more fun outdoors!
Preheat your grill to 350 degrees.
Sauté the ham, bacon, and vegetables. Remove to the 2 pans once they are almost cooked through. (al dente)
Next brown the ‘hash brown potatoes, and then do the same for the carrots.
Divide the potatoes into the two pans, and do the same with the meat & vegetables.
Add one can of mushroom and chicken soup to each pan. Mix the ingredients together adding 1 cup sour cream as you stir.
Cover each pan with foil and bake on the grill for thirty minutes.
After 30 minutes, remove the foil cover and sprinkle the cheese on top of the casserole.
Cook for an additional ten minutes to melt & brown the cheese.
Serve with Deviled Eggs for a fun Easter Meal!
Enjoy, TL Stallings
Madison Fireplace & Patio
