Dinner: Ham and Collards Savory Casserole

Ham and collard greens are baked in a luscious milk gravy and embellished with a biscuit topping.

Ingredients

4 tablespoons butter, (2 melted), divided
2 lbs ham steak, cut into 2-inch cubes
1 bunch collards, chopped
1 small yellow onion, chopped
1 1/2 pints cherry tomatoes, halved
1 can biscuits, torn
Paula Deen Hot Sauce, for garnish
1/4 cup bacon grease, (leftover)
1/4 cup all-purpose flour
1 1/2 cups milk, warmed in a saucepan
1/4 teaspoon salt, (plus a pinch)
1/4 teaspoon pepper, (plus a pinch)
1 (8 oz) package cream cheese

Instructions

Grease an 8-inch square baking dish.
In a medium sauté pan over medium high heat add 2 tablespoons butter, let melt, then add ham and sauté until brown, about 4-5 minutes. Add collards, tomatoes and onion, season with salt and pepper and cook until tender, about 5 minutes.
In a cast iron skillet over medium-high heat add the bacon grease. Add the flour and whisk until smooth and bubbly, about 1 minute. Add the warmed milk slowly and bring to a boil. Reduce the heat to a low simmer and stir until thickened, about 5 minutes. Add the cream cheese and stir to combine. Season with salt and pepper. Pour over ham/veggie mixture.
Transfer the ham/gravy mixture to the casserole dish. Top with the torn biscuit pieces, and drizzle or brush melted butter over biscuits. Place in a 350 ° oven for 15-20 minutes, or until brown and bubbly.

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