Try these Delicious Easter Leftovers

The traditional Easter meal is over and it's time to figure out what to do with all those leftovers. Whatever you do, don't throw them out! Lamb and ham are traditional easter meals in the United States. 

The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs. In the US, ham too is a traditional Easter food.

In early times, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around Easter. (About.com) Both can be used for delicious leftover meals. Ham leftovers can be made into ham and bean soup, ham salad sandwiches, orzo ham salad, or casseroles. 

Here is the recipe:

Easy Ham and Swiss Casserole

2-1/2 cups uncooked egg noodles

1 (10 oz.) can condensed cream of mushroom soup

1/2 cup white wine

1/4 cup water

2 cups chopped cooked ham

1-cup shredded Swiss cheese

1-cup seasoned stuffing mix (course-crumb style)

Directions

1. Preheat oven to 375 degrees F. Lightly grease a (9 x 13) inch baking dish.

2. Fill a large pot with lightly salted water and bring to a boil, stir in egg noodles and boil until noodles have cooked through. Drain in colander and set in sink.

3. Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese.

Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

Hint: you can also top with parmesan cheese. From: allrecipes.com

Ham and Pineapple Kebabs

3 tablespoons brown sugar

2 tablespoons distilled white vinegar

1 tablespoon vegetable oil

1 teaspoon prepared mustard

3/4 pound cooked ham, cut into 1 inch cubes

1 (15 ounce) can pineapple chunks, drained skewers

Directions

Preheat grill for high heat. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed. (From Allrecipes.com)

Grecian Lamb Caesar Salad (Original recipe makes 6 servings)

1 pound boneless lamb meat, cut into bite-sized pieces

5 cups romaine lettuce - washed, dried and torn into bite-sized pieces

1 cup canned garbanzo beans, drained

1/2 cup sliced red onion

1/2 cup bottled Caesar salad dressing

1/2 cup crumbled feta cheese

Directions

Preheat the oven broiler. Arrange lamb meat on a medium baking sheet, and broil 8 to 12 minutes, turning once, to an internal temperature of 160 degrees F (63 degrees C). Remove from heat, and cool. In a large bowl, toss cooked lamb with romaine lettuce, garbanzo beans, red onion, and Caesar salad dressing. Top with feta cheese. (From Allrecipes.com)

Also try these delicious Italian Flavor Easter Leftovers.