Easter morning hasn’t changed much for me over the years, from childhood on it has followed the same routine. Church in the morning, big Easter dinner at the noon hour and then the candy baskets get doled out! For as long as I can remember ham has been the main dish at the dinner table for Easter. That’s what my mom always made, and that’s what I continue to make for Easter Sunday in my own home.
I spend a lot of time in the kitchen making Easter dinner just so. Which means that I’m not that amenable to cooking another ‘big’ meal for a few days! Good thing we always have leftovers from Easter meals that I can make into another meal adding just a few other ingredients.
I love magazines that have recipes in them, I like to use them as a springboard to create my own. When I was looking for #EasterMeals to use with my leftovers, I found one in a past issue of Womans World that used Thanksgiving leftovers to make a skillet meal – with a bit of revamping of the process and ingredients, I found that it would work great with my Easter Leftovers.
There were three kinds of Pepperidge Farm Ecce Panis homemade bread at our local Walmart, Neo-Tuscan Mini Boules, French Demi Baguettes and French Dinner Rolls, they also sell a Ciabatta Loaf but our store didn’t have any of those.. I thought the Mini Boules would be great for a soup/stew recipe, but opted for the Ecce Panis Bread French Dinner Rolls for mine. These are tasty on their own too, they have a wonderful taste and texture to them, and are easy and quick to make in your oven. I munched on one while I was making my recipe!
Ham-Vegetable Alfredo Bake
3 cups of cubed cooked ham
3 cups of cooked vegetables (I used broccoli)
1 1/2 cups of shredded mozzarella cheese
1 jar of Alfredo Sauce
1 package of Ecce Panis French Dinner Rolls (available in the Walmart Bakery section)
1. Preheat oven to 350 degrees F. Spread a little bit of Alfredo Sauce on the bottom of a 9×13 pan. Just enough to cover it, so that the bread doesn’t stick to the bottom when baking.
2. Cut the dinner rolls in half (top and bottom) and place them crust side down in the pan. If you want the bread to be even height wise, you may have to cut a bit off the tops of the rolls.
3. Mix the Alfredo Sauce, Vegetables and Ham in a bowl. Spoon it on top of the dinner rolls.
4. Sprinkle your shredded cheese on top of the ham mixture. Use more or less cheese depending on your preferences. Cover the pan with foil and bake for 30 minutes. Remove foil and place pan back in the over for about 15 minutes or until cheese is browned.
5. Serve in “dinner roll” pieces. It should be easy to remove them from the pan, no cutting required! The ham and veggies that ‘fall’ off the rolls, can be scooped up and plated on the side or back on top of the rolls.
This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias All opinions are my own.