Ham and Collards Savory Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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