Here is my favorite way to use left over ham. Madolyn's Ham and Broccoli Casserole 1 stick butter or margarine 1 cup uncooked regular white rice 2 cups fresh bread crumbs 2 large onions, chopped 1 1/4 lb ham, (chopped - 4 cups) 3 Tblsps. flour 1 tsp salt 1/2 tsp pepper 3 cups milk 2 packages broccoli spears, cooked 8 oz sliced Swiss cheese Preheat oven to 350 degrees. Cook rice according to package directions. Grease large rectangular casserole dish with butter (or spray with Pam). Melt butter. Mix 3 tablespoons with bread crumbs. Saute chopped onions in remaining butter. Add flour, salt and pepper. Cook until bubbly. Slowly stir in milk. Cook slowly until thickened. Stir in ham. Heat through gently. Layer rice in bottom of dish. Next lay broccoli in single layer. Pour ham mixture over layers. Top with cheese slices. Sprinkle on bread crumbs. Cover. (Can be made ahead to this point and refrigerated. If chilled, set out for about 30 minutes before cooking.) Cook for 45 minutes. Serves 6 - 8. Notes: Swiss cheese is best but I have used other strong-ish white cheeses - even a little Parmesan mixed in. Good leftovers. Good with either green salad or fruit salad. P.S. I'm not Madolyn. She is my friend who gave the recipe to me.

This is an Amish Breakfast Casserole recipe I found on Allrecipes.com. I've made it a lot and passed the recipe along to friends who also like it. Original recipe makes 12 servings 1 pound sliced bacon, diced 1 medium sweet onion, chopped 6 eggs, lightly beaten 4 cups frozen shredded hash brown potatoes, thawed 2 cups shredded Cheddar cheese 1 1/2 cups small curd cottage cheese 1 1/4 cups shredded Swiss cheese Directions In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

This is one of those "no recipe" dishes. It's something you can't really mess up. I always cook the meat first and get rid of the grease. I often will use sausage instead of hamburger or a mixture. I prefer my vegetable on the side but sometimes mix it in. Not a green bean fan so the "traditional" method is modified here. I too am not a mushroom fan so I use other cream soups, whatever I have. Cream of potato is great, celery, chicken, like I said, whatever I have. Sometimes I'll put in a can/jar of gravy instead of the cream soup if I'm tired of cream soups. Sometimes I'll use canned potatoes, fresh ones or whatever frozen potatoes I have. Large diced potatoes work great. After all, it's meat, potatoes, and a veg. How do you mess it up? It's GOT to be good! I'm moderate with seasonings these days, but I like some Louisiana Hot Sauce in it, garlic salt, onion, and if I'm short on hamburger or something I'll cut up some smokey hot dogs, use some frozen meatballs or something to put in for added meat. Depending on the flavor I desire, I might add some Worstechire sauce, Teriyaki, steak sauce or something too. I cook mine covered to get the potatoes cooked through, then turn up the oven a bit, pull the foil off and brown it up so the top is crisp. Ir reheats well either in the microwave, stove or oven although sometimes I do need to add a little water to steam it a bit to get a good reheat and then it's like when it was first made. In Minnesota, it's a "hotdish". And Tater Tot Hotdish is popular and simple. This is something that everyone should be able to make. It's really not difficult and truly is no-fail. Want more meat? Fine. Want more potatoes? No problem. Want more veggies? Go for it. No onion? Lots of onion? Half the pan with onion and veggies and the other half without? Simple. Few dishes are so simple and fool proof.

In all due respect, MsMito, I don't find that answer snippy. Unless her tone of voice was off? But it's likely she doesn't have an exact recipe, and just cobbles those ingredients together until it looks right. I mean, it does sound kind of simple. The only real question in my mind, without having seen the dish, is the proportion of ham to potato. The words "can" and "pkg" are a bit nebulous. And I think I'd use pepper jack to kick it up a little. But, really, you shouldn't have much trouble replicating it.