Cheesy Ham Rolls
"Mom has made these for over 50 years. You can add extra seasonings or variations of cheeses. Serve over rice and let the rice absorb the extra cheese sauce. Yum! I've updated using packaged ham for convenience, so make at least 6 to 8 Ham Rolls. If it's pre-sliced thinly, use 2 slices per roll."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 16 ounces green beans, Canned Whole
- 1 lb ham slices, Cooked
- 4 tablespoons butter (or Margarine)
- 4 tablespoons flour
- 3 cups milk (or Half&Half)
- 3 -4 cups cheddar cheese (Grated)
- salt and pepper
- paprika
- onion powder (optional)
- garlic powder (optional)
directions
- Drain green beans WELL. (I've used reg.cut & French style beans successfully, too).
- Take each ham slice and place approximately 2 ozs.of green beans toward one end of ham.
- Sprinkle the beans lightly with salt and black pepper.
- OPTIONAL: Sprinkle beans lightly with onion and/or garlic powders if you like extra flavor. Original recipe didn't call for extra seasoning.
- Roll up the ham slice where the green beans are tucked in with a 1 inch overlap of ham.
- I run a toothpick through the middle width to hold intact & for easier transportation to plate.
- Arrange ham rolls in an 8x8 or 9x9 casserole dish.
- PREHEAT OVEN to 350 degrees.
- In a medium pot, melt butter on medium-high.
- Add Flour one tablespoon at a time, stir constantly for 2-3 minutes to remove pasty taste.
- Add one cup of Milk at a time to form the sauce, dissolving the flour mixture well. Continue cooking, stirring frequently until the sauce begins to thicken somewhat, about 3-4 minutes. TURN HEAT DOWN to medium low.
- Slowly add cheese 1 cup at at time and stir until melted. Add salt and pepper to taste. (I usually add 1 tsp salt and 1/2 tsp pepper). Optional: Leftover green beans can be added to the cheese sauce at this time.
- Slowly pour the cheese Sauce over the Ham Rolls and lightly sprinkle top of rolls with Paprika for color.
- Bake for 20-30 minutes until bubbly and slightly browned on top.
- Serve over rice, spooning extra cheese sauce over ham and rice. ENJOY!
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Reviews
-
Way more than five stars! This will be the dish I use for Thanksgiving and Easter instead of the old-fashioned Campbell's Green Bean Cassarole (with French Fried onions on top). This makes a lot of sauce, so next time I will double the green beans and ham and use the same amount of everything else. I did add 2 t of nutmeg (the idea from Rachel Ray--she loves nutmeg). The nutmeg was wonderful in this. Also I used 2 C of cheese, and it was just fine. Thanks for sharing this new classic for my Thanksgiving buffet. Made and reviewed for My 3 Chefs, Fall 2008. UPDATE: we made this for Thanksgiving dinner, and it was enjoyed by ALL! Simply fantastic and I'll use this cheese sauce for lost of other uses. Thanks again, Southern Lady, for sharing you mom's recipe.
RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
