An administrator for a mutual fund management firm, April deals with the written word daily. She loves to write and plans to author a memoir in the near future. April attended Morehead State University to pursue a BA degree in Elementary Education.
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Use brand-name ham cubes when making this casserole. Some generic hams contain fillers and byproducts that may make your casserole taste peculiar. It is a good rule of thumb to use quality meats when making any recipe that contains meat.
Ham and Swiss Casserole Ingredients
Ham and Swiss Casserole Directions
Preheat your oven to 425 degrees. While your oven is preheating, place your tator tots onto a prepared cookie sheet and place them into the oven to thaw while you continue preparing the rest of the recipe. In a large bowl, mix the soup, gravy, and seasonings with a wire whisk until thoroughly blended. Using an iron skillet (or other ovenproof skillet) on your stovetop, heat the mixture and add the ham cubes. Turn off the stovetop. Drain the green beans and corn and layer them on top of the ham mixture, and place the cheese slices on top. Remove the tator tots from the oven and layer them on top of the cheese. Place the skillet into the oven for about 25 minutes, or until the cheese bubbles and the tator tots are done.
Creamed Onion Ingredients
Creamed Onion Directions
Peel and slice the onions. In a pan on your stovetop, melt the butter on low heat. Add the onion slices and saute them on medium heat for about 20 minutes, or until they are tender and golden brown. With a slotted spoon, remove the onions from the pan. Gradually add the salt, pepper, and flour to the butter and mix until it is well blended. Gradually stir in the milk and, using a wire whisk, stir the mixture constantly over high heat for about 2 minutes, or until it boils and thickens. Reduce the heat to medium-low, add the onions, cover and cook for about 10 minutes. Turn out into a bowl and serve.
In a large bowl, combine the coconut, marshmallows, and sour cream. Gently stir once or twice. Using a colander, drain the pineapple and mandarin oranges. Dump them into the bowl with the marshmallow, coconut, and sour cream mixture. Stir gently until all of the ingredients are coated well. Cover and refrigerate at least 4 hours before serving.