Ham Paté (Ham & Cheese Casserole)

My grandmother always called this "ham paté", so the rest of my family stills uses that name...but it is not technically a pâté, but more like a casserole.

This is the answer to the question "What do I do with all of this leftover ham?". Serve it for brunch, lunch or dinner with a side salad. The crust is essentially one giant cheese puff, with mostly eggs and a little flour - so you can tell yourself that you are eating healthier. 😉

Makes 8 Servings

Crust:

2 cups All Purpose Flour
2 cups Water, Heated
1 cup Butter
8 Eggs
1 cup Cheddar,Grated And Divided

Filling:

3 tbsp Butter
1 cup Onions, Chopped
1/2 lb Mushrooms
1 1/2 tbsp Flour
1 cup Chicken Stock
2 cup Diced Tomatoes (if canned, drained well)
4 cups cooked ham, cubed

DIRECTIONS

1. Over medium-high heat, combine hot water with butter in a medium-sized saucepan until butter is melted. Add flour all at once and cook for 1-2 minutes. Remove pan from heat and allow mixture to cool for one minute. Add eggs, one at a time until well-combined. Stir in 1/2 cup of grated cheese and set aside.

2. Preheat oven to 400F.

3. Bring butter, onions, mushrooms and stock to a boil in a pot and simmer for 5 minutes.
Sprinkle flour over sauce and whisk to combine. Remove sauce from heat and add tomatoes and ham.

4. Pour mixture into a greased 13x9 pan, piling a little in the center, and spoon crust mixture around the inside edge of the pan.

5. Sprinkle the rest of the grated cheese over the surface of the casserole.

6. Bake for 30 minutes or until crust is golden and puffed and the inside filling is bubbling.

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