Healthy Ham, Swiss Cheese and Veggie Bake

The recipe Healthy Ham, Swiss Cheese and Veggie Bake can be made in roughly 1 hour and 10 minutes. This recipe serves 8. One serving contains 612 calories, 28g of protein, and 44g of fat. For $2.63 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. 144 people were glad they tried this recipe. This recipe from Can't Stay out of the Kitchen requires flour, broccoli, thyme, and dill weed. It works well as a reasonably priced main course. With a spoonacular score of 90%, this dish is excellent. Try Ham and Swiss Cheese Bake, Swiss Cheese, Ham and Asparagus Bake, and Ham and Swiss Cheese Potato Bake for similar recipes.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

¾ tsp. black pepper

16-oz. pkg. frozen broccoli, corn & red peppers

1 stick butter

12-oz. diced ham

1 tsp. dill weed

½ cup Bob's Red Mill gluten free flour

2 extra large garlic cloves, minced or about 4-5 regular-sized cloves of garlic

3 cups half-and-half cream

1 tsp. kosher salt

2 leeks, sliced

1 tsp. marjoram

fresh, torn parsley for garnish

8-oz. DeBoles gluten free rice and golden flax spirals, cooked and drained (just don't use corn noodles)

16-oz. pkg. frozen sugar snap stir fry

8-oz. shredded Swiss cheese

1 tsp. thyme

Equipment:

dutch oven

whisk

glass baking pan

Cooking instruction summary:

Bring noodles to a boil and cook al dente – about two minutes less than the amount given.Meanwhile, make sauce.Melt butter in cast-iron Dutch oven.Add diced onion and leeks and sauté a few minutes.Add minced garlic and sauté a few minutes more.Whisk in gluten free flour.Then begin adding cream about ¼ cup at a time until all the cream is incorporated.Stir in Swiss cheese, then add salt, pepper, dill weed, marjoram, and thyme.Then stir in the two packages of frozen, uncooked veggies.Stir in ham, parsley, and noodles.Place in a 9x13” glass baking dish that has been sprayed with cooking spray.Bake at 350° about 30-40 minutes or until bubbly and heated through.Garnish with more parsley and Swiss cheese, as desired.

 

Step by step:


1. Bring noodles to a boil and cook al dente – about two minutes less than the amount given.Meanwhile, make sauce.Melt butter in cast-iron Dutch oven.

2. Add diced onion and leeks and sauté a few minutes.

3. Add minced garlic and sauté a few minutes more.

4. Whisk in gluten free flour.Then begin adding cream about ¼ cup at a time until all the cream is incorporated.Stir in Swiss cheese, then add salt, pepper, dill weed, marjoram, and thyme.Then stir in the two packages of frozen, uncooked veggies.Stir in ham, parsley, and noodles.

5. Place in a 9x13” glass baking dish that has been sprayed with cooking spray.

6. Bake at 350° about 30-40 minutes or until bubbly and heated through.

7. Garnish with more parsley and Swiss cheese, as desired.


Nutrition Information:

Quickview
564k Calories
24g Protein
31g Total Fat
46g Carbs
19% Health Score
Limit These
Calories
564k
28%

Fat
31g
49%

  Saturated Fat
18g
118%

Carbohydrates
46g
16%

  Sugar
5g
6%

Cholesterol
112mg
38%

Sodium
1066mg
46%

Get Enough Of These
Protein
24g
49%

Vitamin K
151µg
144%

Vitamin C
93mg
114%

Vitamin A
2599IU
52%

Calcium
406mg
41%

Manganese
0.78mg
39%

Phosphorus
370mg
37%

Folate
101µg
25%

Vitamin B2
0.4mg
24%

Selenium
16µg
23%

Vitamin B12
1µg
21%

Iron
3mg
19%

Vitamin B1
0.28mg
18%

Vitamin B6
0.37mg
18%

Zinc
2mg
17%

Fiber
4g
17%

Magnesium
63mg
16%

Potassium
546mg
16%

Vitamin B5
1mg
15%

Vitamin E
1mg
11%

Copper
0.21mg
10%

Vitamin B3
1mg
9%

Vitamin D
0.54µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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