Leftover ham is easy to turn into a satisfying meal, especially when you have a few simple casserole ideas to choose from. These low carb recipes pair ham with ingredients like eggs, cheese, and vegetables for easy lunches or dinners. Here are 15 practical ways to use up leftover ham without relying on pasta or potatoes.
Helpful Tips Before You Start
A few simple steps can help your leftover ham casseroles turn out flavorful and satisfying.
Check the Ham’s Saltiness
Leftover ham can be quite salty, especially if it’s glazed or cured. Taste it first, then go easy on added salt until the casserole is assembled.
Trim and Dice Evenly
Remove any tough fat or chewy edges, then cut the ham into bite-size pieces. Even pieces distribute well and warm through at the same rate.
Choose Low-Carb Vegetables
Cauliflower, broccoli, spinach, mushrooms, and zucchini work well in low-carb casseroles. If using watery vegetables like zucchini or spinach, cook or drain them first to help prevent a soggy dish.
Check the Label on Sauces
Canned soups, jarred sauces, and ham glazes can contain added sugar or starch. Check the nutrition label and choose a lower-carb option when needed.
Reheat Leftovers Safely
Store cooked casserole in the refrigerator within two hours, in a covered container. Reheat portions until steaming hot, adding a splash of broth or cream if they seem dry.
Cheesy Ham and Cauliflower Casserole with Broccoli
This casserole turns leftover ham into a hearty, low-carb meal with tender cauliflower, broccoli, and a creamy cheese sauce. It is a practical choice for a weeknight dinner when you want to use up ham without making another sandwich.
Cheddar gives the casserole a savory, cheesy finish, while the vegetables add color and texture. The top bakes until golden, and the inside stays creamy and satisfying.
Serves 4 people.
Ingredients
- 3 cups cauliflower florets
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 2 cups cooked ham, cut into bite-size pieces
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1½ cups shredded cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish with a little olive oil.
- Bring a large pot of water to a boil. Add the cauliflower and broccoli and cook for 4 minutes, until just starting to soften. Drain well, then pat the vegetables dry so excess water does not thin the sauce.
- In a mixing bowl, whisk the cream cheese and heavy cream until mostly smooth. Stir in the Dijon mustard, garlic powder, and black pepper. Mix in 1 cup of the shredded cheddar.
- Add the drained cauliflower, broccoli, and ham to the bowl. Stir gently until everything is coated in the cheese mixture.
- Transfer the mixture to the baking dish and spread it into an even layer. Sprinkle the remaining ½ cup cheddar over the top.
- Bake for 25 to 30 minutes, until bubbling around the edges and golden on top. Let it rest for 5 minutes before serving.
Extra Tips
Drain the vegetables thoroughly and pat them dry for a thicker, creamier casserole. If your leftover ham is especially salty, taste a small piece before assembling and use a little less cheddar if needed. Refrigerate leftovers in a covered container and reheat portions in the oven until hot.Course: Main Course Cuisine: American Equipment: Large Pot, Mixing Bowl, Baking Dish
Ham, Spinach, and Mushroom Breakfast Casserole
This breakfast casserole brings leftover ham together with tender mushrooms, spinach, and fluffy baked eggs. It is a simple way to make a filling, low-carb meal without a crust or potatoes.
The mushrooms add a savory, earthy flavor, while spinach keeps each bite fresh. Serve it for a relaxed weekend breakfast, or portion it out for easy breakfasts during the week.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cups fresh baby spinach
- 1 cup diced cooked ham
- 6 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they soften and their released liquid has mostly evaporated.
- Add the spinach and diced ham to the skillet. Stir for 1 to 2 minutes, just until the spinach wilts and the ham is warmed through. Spread the mixture evenly in the prepared baking dish.
- In a mixing bowl, whisk the eggs with the heavy cream, garlic powder, black pepper, and salt. Stir in 3/4 cup of the shredded cheddar.
- Pour the egg mixture over the ham, spinach, and mushrooms. Sprinkle the remaining 1/4 cup cheddar over the top.
- Bake for 25 to 30 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
Cook the mushrooms until their liquid has mostly evaporated so the casserole does not turn watery. If your ham is especially salty, reduce or omit the added salt. Leftovers can be refrigerated in a covered container and reheated gently until warmed through.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Ham and Zucchini Gratin with Gruyère
This ham and zucchini gratin turns leftover ham into a comforting low-carb casserole with tender vegetables and a golden cheese topping. It works well for an easy weeknight dinner or a relaxed weekend meal.
Gruyère adds a nutty, savory flavor that pairs well with the ham. Salting and draining the zucchini first helps keep the creamy gratin from becoming watery.
Serves 4 people.
Ingredients
- 2 medium zucchini, sliced into ¼-inch rounds
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 2 cups diced cooked ham
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- 1 cup shredded Gruyère cheese, divided
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Place the zucchini slices in a colander and toss them with the salt. Let them sit for 15 minutes, then pat them dry with a clean kitchen towel or paper towels.
- While the zucchini drains, heat the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the diced ham and cook for 1 minute.
- In a small bowl, whisk together the heavy cream, Dijon mustard, and black pepper.
- Arrange half of the zucchini in the baking dish. Add the ham and onion mixture, then layer the remaining zucchini on top. Pour the cream mixture evenly over the casserole.
- Sprinkle with the Gruyère and Parmesan. Bake uncovered for 25 to 30 minutes, until the zucchini is tender and the cheese is golden. Let the gratin rest for 5 minutes before serving.
Extra Tips
For the best texture, dry the zucchini well after salting and draining. If the cheese browns before the zucchini is tender, loosely cover the dish with foil for the rest of the baking time.Course: Main Course Cuisine: French Equipment: Colander, Skillet, Mixing Bowl, 2-quart Baking Dish, Whisk
Buffalo Ham and Cauliflower Casserole
This casserole turns leftover ham into a cozy, low-carb meal with tender cauliflower and a creamy Buffalo-style sauce. It is a practical choice for a weeknight dinner when you want something hearty without relying on pasta or potatoes.
Tangy hot sauce and melted cheddar bring plenty of flavor, while cream cheese helps coat the cauliflower and ham. A little celery adds a fresh crunch to balance the rich, savory filling.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 1 tablespoon olive oil
- 2 cups diced cooked ham
- 4 ounces cream cheese, softened
- 1/3 cup Buffalo-style hot sauce
- 1/4 cup heavy cream
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
- 2 celery stalks, thinly sliced
Instructions
- Heat the oven to 400°F. Grease a medium baking dish.
- Bring a large pot of water to a boil. Add the cauliflower florets and cook for 5 minutes, until just tender. Drain well and let the cauliflower sit in the colander for a few minutes so excess moisture can escape.
- While the cauliflower drains, stir the cream cheese, Buffalo-style hot sauce, heavy cream, garlic powder, and black pepper together in a large bowl until smooth.
- Add the drained cauliflower, diced ham, sliced celery, and 3/4 cup of the cheddar to the bowl. Fold gently until everything is evenly coated.
- Transfer the mixture to the baking dish and spread it into an even layer. Sprinkle the remaining 1/4 cup cheddar over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted. Let it rest for a few minutes before serving.
Extra Tips
Drain the cauliflower thoroughly so the creamy sauce does not turn watery. For a milder Buffalo flavor, reduce the hot sauce slightly and add an equal amount of heavy cream to keep the sauce balanced.Course: Main Course Cuisine: American Equipment: Large Pot, Colander, Mixing Bowl, Baking Dish
Ham and Cabbage Casserole with Mustard Cream
This casserole turns leftover ham and tender cabbage into a comforting low-carb meal. A creamy mustard sauce brings a gentle tang that balances the savory ham.
It works well for a weeknight dinner or an easy way to use up holiday ham. The cabbage softens as it bakes, while a golden cheese topping adds a little richness and texture.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 1 medium green cabbage, cored and thinly sliced
- 2 cups cooked ham, diced
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup shredded sharp cheddar cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease a medium casserole dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cabbage. Cook for 8 to 10 minutes, stirring often, until the cabbage has softened and reduced in volume.
- Stir in the diced ham, heavy cream, Dijon mustard, garlic powder, and black pepper. Bring the mixture to a gentle simmer, then cook for 2 minutes, stirring to coat the cabbage and ham.
- Stir in ½ cup of the cheddar cheese. Transfer the mixture to the prepared casserole dish and spread it evenly.
- Sprinkle the remaining cheddar and the Parmesan over the top. Bake for 20 to 25 minutes, until bubbling around the edges and lightly golden on top. Let it rest for 5 minutes before serving.
Extra Tips
Slice the cabbage thinly so it softens evenly before baking, and keep the skillet at a gentle simmer after adding the cream to prevent the sauce from reducing too quickly. If your ham is especially salty, taste the mixture before adding any extra seasoning.Course: Main Course Cuisine: American Equipment: Large Skillet, Casserole Dish, Oven
Mexican Ham and Pepper Casserole with Cauliflower Rice
This casserole turns leftover ham into a colorful, filling meal with bell peppers, Mexican-inspired spices, and cauliflower rice. It is a handy choice for an easy weeknight dinner when you want something hearty without a layer of regular rice.
The cauliflower rice stays tender beneath a bubbly topping of cheese, while diced ham and peppers bring plenty of savory flavor. A little salsa adds moisture and a gentle kick, so each serving is satisfying without feeling heavy.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cups riced cauliflower, fresh or thawed and well drained
- 2 cups cooked ham, diced
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the red and green bell peppers and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften.
- Stir in the cauliflower rice and cook for 3 to 4 minutes, until it is heated through and some of its moisture has evaporated.
- Add the diced ham, salsa, cumin, chili powder, and garlic powder. Stir until evenly combined, then remove the skillet from the heat. Mix in 3/4 cup of the Monterey Jack cheese.
- Spoon the mixture into the prepared baking dish and spread it in an even layer. Sprinkle the remaining 1/4 cup cheese over the top.
- Bake for 20 to 25 minutes, until the casserole is hot throughout and the cheese is melted and lightly golden. Let it rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
If your cauliflower rice is especially wet, squeeze it in a clean kitchen towel before cooking to help keep the casserole from turning watery. Choose a mild or spicy salsa to suit your preference, and add the cilantro just before serving so it stays fresh and bright.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Mixing Spoon
Ham and Green Bean Casserole with Parmesan
This casserole turns leftover ham and green beans into a simple, satisfying meal. Parmesan adds a savory finish, while a creamy sauce brings everything together without relying on a canned soup base.
It works well for a weeknight dinner or an easy meal after a holiday. The top bakes until golden, and the tender green beans pair nicely with the salty ham and creamy center.
Serves 4 people.
Ingredients
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound green beans, trimmed and cut into bite-size pieces
- 2 cups diced cooked ham
- ¾ cup grated Parmesan cheese, divided
Instructions
- Heat the oven to 375°F. Bring a large pot of water to a boil. Add the green beans and cook for 4 minutes, then drain them well.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and cook until softened and their liquid has mostly evaporated, about 5 to 7 minutes. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the mushrooms and stir until evenly coated. Gradually pour in the chicken broth, stirring to keep the sauce smooth. Add the heavy cream, Dijon mustard, salt, and black pepper. Simmer until the sauce thickens slightly.
- Stir the green beans, diced ham, and ½ cup of the Parmesan into the sauce. Transfer the mixture to a baking dish and spread it evenly. Sprinkle the remaining Parmesan over the top.
- Bake until bubbling around the edges and lightly golden on top, about 20 to 25 minutes. Let the casserole rest for a few minutes before serving.
Extra Tips
Drain the green beans thoroughly so their cooking water does not thin the sauce. For a deeper golden top, broil the casserole briefly at the end, watching closely so the Parmesan does not burn.Course: Main Course Cuisine: American Equipment: Large Pot, Colander, Large Skillet, Baking Dish
Ham, Eggplant, and Tomato Casserole with Mozzarella
This casserole gives leftover ham a fresh spin with tender eggplant, juicy tomatoes, and a golden layer of mozzarella. Garlic and Italian seasoning bring the flavors together without making the dish fussy.
It works well for an easy weeknight dinner or a cozy weekend meal. The eggplant turns soft as it bakes, while the ham adds a savory bite and the melted cheese makes each serving hearty.
Serves 4 people.
Ingredients
- 1 medium eggplant, cut into ½-inch cubes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 cups diced cooked ham
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook for 8 to 10 minutes, stirring occasionally, until it begins to soften and brown.
- Stir in the garlic and cook for 30 seconds. Add the drained diced tomatoes, ham, Italian seasoning, and black pepper. Mix well and cook for 2 minutes.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the mozzarella over the top, then add the Parmesan.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted and lightly browned. Let it rest for 5 minutes before serving.
Extra Tips
Draining the tomatoes helps keep the casserole from turning watery, and browning the eggplant in the skillet gives it a softer texture after baking. For a more golden cheese topping, broil the casserole briefly at the end and keep a close eye on it.Course: Main Course Cuisine: Italian Equipment: Large Skillet, 2-quart Baking Dish
Ham and Spaghetti Squash Casserole with Alfredo Sauce
This casserole is a cozy way to use leftover ham while keeping the meal low in carbs. Tender strands of spaghetti squash take the place of pasta, and Alfredo sauce brings a creamy, savory finish.
It works well for a weeknight dinner or a relaxed family meal. Ham adds a smoky, salty bite, while Parmesan and mozzarella make the top golden and cheesy.
Serves 4 people.
Ingredients
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups diced cooked ham
- 1 cup Alfredo sauce
- ½ cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then season with the salt and black pepper.
- Place the squash halves cut-side down on the baking sheet. Roast until the flesh is tender and separates easily into strands with a fork, about 35 to 45 minutes. Let the squash cool until it is safe to handle.
- Reduce the oven temperature to 375°F. Use a fork to scrape the squash flesh into strands. Transfer the strands to a clean kitchen towel and gently squeeze out excess moisture so the casserole is not watery.
- In a large bowl, combine the squash strands, diced ham, Alfredo sauce, and ¼ cup of the Parmesan. Stir until evenly mixed.
- Spoon the mixture into a baking dish and spread it into an even layer. Sprinkle the mozzarella and remaining Parmesan over the top.
- Bake until the casserole is hot and the cheese is melted and lightly browned, about 20 to 25 minutes. Let it rest for 5 minutes before serving.
Extra Tips
For the best texture, squeeze the cooked squash well before mixing it with the sauce. If your Alfredo sauce and ham are especially salty, taste the mixture before baking and adjust the seasoning only if needed. Leftovers can be refrigerated in a covered container and reheated in the oven until hot.Course: Main Course Cuisine: American Equipment: Baking Sheet, Large Bowl, Kitchen Towel, Baking Dish, Fork
Ham and Brussels Sprouts Casserole with Bacon
This casserole turns leftover ham into a hearty low-carb meal with crisp-edged Brussels sprouts, smoky bacon, and a creamy cheese sauce. It works well for a weeknight dinner or a cozy way to use up holiday ham.
The top bakes golden while the sprouts stay tender with a little bite. Bacon adds savory crunch, and sharp cheddar brings plenty of flavor without needing a bread or potato topping.
Serves 4 people.
Ingredients
- 4 slices bacon, chopped
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 2 cups cooked ham, cut into bite-size cubes
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese, divided
Instructions
- Heat the oven to 400°F. Cook the chopped bacon in a large oven-safe skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet.
- Add the Brussels sprouts and olive oil to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the sprouts begin to brown at the edges.
- Stir in the ham, heavy cream, garlic powder, and black pepper. Bring the cream to a gentle simmer, then remove the skillet from the heat.
- Stir in half of the shredded cheddar and half of the cooked bacon. Spread the mixture evenly in the skillet, then sprinkle the remaining cheddar and bacon over the top.
- Bake uncovered for 15 to 20 minutes, until the cheese is melted and bubbling and the Brussels sprouts are fork-tender. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the Brussels sprouts into similar-sized halves so they cook evenly. If your ham is especially salty, taste the cream mixture before adding any extra seasoning. Leftovers reheat well in a covered oven-safe dish at 325°F until warmed through.Course: Main Course Cuisine: American Equipment: Large Oven-Safe Skillet, Cutting Board, Knife, Measuring Cups, Measuring Spoons
Ham and Artichoke Casserole with Spinach
This casserole is a practical way to turn leftover ham into a satisfying low carb meal. Artichoke hearts and spinach bring plenty of savory flavor, while a creamy cheese mixture ties everything together.
It works well for an easy weeknight dinner or a relaxed weekend meal. Each serving is tender and creamy, with a lightly golden top and a little tang from the artichokes.
Serves 4 people.
Ingredients
- 2 teaspoons olive oil
- 5 ounces baby spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups cooked ham, diced
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the spinach and cook, stirring, until wilted. Remove the skillet from the heat and let the spinach cool slightly. Squeeze out excess moisture, then roughly chop it.
- In a mixing bowl, stir together the cream cheese, sour cream, and heavy cream until smooth. Mix in the garlic powder, oregano, black pepper, and 1 cup of the mozzarella.
- Fold the chopped spinach, artichoke hearts, and diced ham into the creamy mixture. Spread everything evenly in the prepared baking dish.
- Sprinkle the remaining 1/2 cup mozzarella and the Parmesan over the top. Bake until the casserole is bubbling around the edges and lightly golden on top, about 25 to 30 minutes.
- Let the casserole rest for 5 minutes before serving so the creamy filling can settle.
Extra Tips
Drain the artichoke hearts well and squeeze the spinach dry to keep the casserole creamy rather than watery. If assembling it ahead, cover and refrigerate the unbaked dish, then bake until hot and bubbling, adding a few extra minutes if it goes into the oven cold.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 2-Quart Baking Dish
Ham and Turnip Casserole with Cheddar Crust
This casserole turns leftover ham and tender turnips into a cozy, low-carb meal with a creamy center and a crisp cheddar topping. Turnips bring a mild, savory flavor that pairs well with salty ham.
It works well for a weeknight dinner or an easy way to use up holiday leftovers. The cheese crust browns in the oven, adding a satisfying contrast to the soft vegetables and ham underneath.
Serves 4 people.
Ingredients
- 1 pound turnips, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 2 cups diced cooked ham
- ½ cup heavy cream
- 1 large egg
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1½ cups shredded sharp cheddar cheese, divided
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Place the turnip cubes in a saucepan and cover them with water. Bring to a boil, then simmer for 10 to 12 minutes, until just tender. Drain well.
- Warm the olive oil in a large skillet over medium heat. Add the drained turnips and diced ham. Cook for 3 minutes, stirring gently.
- In a bowl, whisk together the heavy cream, egg, garlic powder, and black pepper. Stir in ½ cup of the cheddar.
- Transfer the turnip and ham mixture to the baking dish. Pour the cream mixture evenly over it, then gently stir to coat.
- Combine the remaining 1 cup cheddar with the Parmesan. Sprinkle the cheese mixture over the casserole.
- Bake for 20 to 25 minutes, until the center is set and the cheese crust is golden. Let it rest for 5 minutes before serving.
Extra Tips
Drain the turnips thoroughly so the casserole stays creamy rather than watery. For a deeper golden crust, broil the casserole briefly at the end and watch it closely.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Mixing Bowl, 2-Quart Baking Dish
Ham and Asparagus Casserole with Lemon Cream
This low carb casserole turns leftover ham into a cozy meal with tender asparagus and a creamy lemon sauce. A little Dijon adds tang, while Parmesan gives the top a savory finish.
It works well for an easy weeknight dinner or a relaxed weekend lunch. The sauce stays rich and smooth, with fresh lemon brightening the salty ham and mild vegetables.
Serves 4 people.
Ingredients
- 1 tablespoon butter
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 cups diced cooked ham
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella
- 1/3 cup grated Parmesan
Instructions
- Heat the oven to 375°F. Grease a medium baking dish with the butter.
- Bring a pot of water to a boil. Add the asparagus and cook for 2 minutes, just until bright green and crisp-tender. Drain well.
- In a bowl, whisk together the heavy cream, Dijon mustard, lemon zest, lemon juice, garlic powder, and black pepper.
- Spread the asparagus and diced ham in the prepared baking dish. Pour the lemon cream mixture evenly over them.
- Sprinkle the mozzarella and Parmesan over the top. Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Drain the asparagus thoroughly so it does not water down the lemon cream. If the top browns before the center is bubbling, cover the dish loosely with foil for the rest of the baking time.Course: Main Course Cuisine: American Equipment: Pot, Mixing Bowl, Whisk, Medium Baking Dish
Ham and Poblano Casserole with Avocado and Monterey Jack
This casserole pairs leftover ham with roasted poblano peppers, creamy avocado, and melted Monterey Jack. The poblanos bring gentle heat and a smoky flavor, while the avocado adds a cool, rich finish.
It makes a hearty low-carb meal for a weeknight dinner or a relaxed weekend lunch. Serve it hot from the oven, with the fresh avocado added just before eating.
Serves 4 people.
Ingredients
- 2 medium poblano peppers
- 1 tablespoon olive oil
- 1/2 small yellow onion, diced
- 2 cups diced cooked ham
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1 medium avocado, diced
Instructions
- Preheat the oven to 400°F. Place the poblano peppers on a baking sheet and roast for 15 to 20 minutes, turning them halfway through, until blistered and softened. Transfer them to a bowl, cover, and let them steam for 10 minutes.
- Peel the poblanos, remove the stems and seeds, and dice the peppers. Lower the oven temperature to 375°F. Lightly oil a 2-quart casserole dish with the olive oil.
- Add the diced onion, ham, and diced poblanos to the casserole dish. In a bowl, whisk together the eggs, heavy cream, cumin, salt, and black pepper. Pour the egg mixture evenly over the ham and vegetables.
- Sprinkle 1 cup of Monterey Jack over the casserole. Bake for 20 minutes, then scatter the remaining 1/2 cup cheese over the top. Bake for another 10 to 15 minutes, until the center is set and the cheese is melted.
- Let the casserole rest for 5 minutes. Top with diced avocado just before serving.
Extra Tips
For milder flavor, remove all the poblano seeds and membranes before dicing. Add the avocado only after baking so it stays fresh and creamy, and cut it just before serving to help prevent browning.Course: Main Course Cuisine: American Equipment: Baking Sheet, 2-quart Casserole Dish, Mixing Bowl, Whisk
Ham and Broccoli Casserole with Almond-Parmesan Topping
This casserole turns leftover ham and broccoli into a cozy, low-carb meal with a creamy center and a crisp, savory topping. It works well for an easy weeknight dinner or a make-ahead lunch.
The almond-Parmesan topping adds a gentle crunch and salty flavor without breadcrumbs. Serve it hot from the oven for a satisfying meal that makes good use of leftover ham.
Serves 4 people.
Ingredients
- 4 cups broccoli florets
- 2 cups cooked ham, diced
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup finely grated Parmesan cheese, divided
- ½ cup sliced almonds
- 1 tablespoon melted butter
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Steam the broccoli florets until just tender, about 4 to 5 minutes. Drain them well so excess water does not thin the casserole.
- In a mixing bowl, whisk the softened cream cheese and heavy cream until mostly smooth. Stir in the Dijon mustard, garlic powder, and black pepper.
- Fold in the diced ham, steamed broccoli, shredded cheddar, and half of the Parmesan. Spread the mixture evenly in the prepared baking dish.
- In a small bowl, mix the sliced almonds with the melted butter and remaining Parmesan. Sprinkle the mixture evenly over the casserole.
- Bake until the casserole is bubbling around the edges and the almond topping is lightly golden, about 20 to 25 minutes. Let it rest for a few minutes before serving.
Extra Tips
Drain the broccoli thoroughly before mixing it in, since extra moisture can make the creamy base loose. For the crispiest topping, spread the almonds in an even layer and check them near the end of baking so they do not brown too much.Course: Main Course Cuisine: American Equipment: Steamer Basket, Mixing Bowl, Whisk, Baking Dish, Small Bowl
