Casseroles and soups – the staples of holiday leftovers, right? In our family soup is great but casseroles often don’t make the cut for some reason so I am going to show you how we make holiday leftovers shine for weeks to come in our house. Discovered by accident this little trick has become our go-to dish whenever there is food left, not just during the holidays. The only things you need to make this work are leftovers of course; plastic wrap, foil, tortillas and sometimes eggs. I also have potato bites using Velveeta and finally green chile, corn and cheese crescents. All new, different and great holiday leftover ideas!
Ham left over? Great! Chop it up in cubes, scramble some eggs, add shredded cheese then roll it up in a tortilla like a burrito:
Wrap in plastic wrap – for microwave use in order to keep things all moist:
Then wrap in foil:
After they are all done, place in a Ziploc bag and mark on the outside then put in the freezer for quick breakfasts.
My son-in-law runs the tire center at Sam’s in our town and it is very cold when he goes in at 6:00 AM. It is too early to grab a breakfast not to mention ineffective cost-wise so this is perfect for our family. There is no end to what you can make in these freezer friendly wraps:
Now, just think of all the possibilities!
Bacon, egg, cheese and leftover mushrooms.
We had Cheesy Ranch potatoes last week with ribs – this is a great one for lunch:
I made my friend Anita’s corn casserole
and it was such a hit they asked for a double batch last night then wraps with leftovers. Corn casserole, bacon and cheese – all nice lunch ideas.
We had chili for hot dogs the other night and I made one with cheesy ranch potatoes, chili and cheese. YUM!
Another idea is potato bites with leftover mashed potatoes. Here’s what you will need:
Leftover mashed potatoes – cold
1 egg
24 small cubes of Velveeta
2 green onions thinly sliced
¼ teaspoon black pepper
½ Cup panko or regular seasoned bread crumbs
½ Cup Shredded or grated Parmesan – you know, from the big plastic jar next to the spaghetti.
Directions:
Mix mashed potatoes, egg, green onions, and black pepper (and maybe a little bread crumbs if not “dry” enough).
Slice ¼ lb Velveeta then cut each slice into 8 little cubes.
Scoop 2 Tablespoons of potato mixture into ball in hand then press in 1 Velveeta cube.
Drop and roll in mixed breadcrumbs and shredded parmesan.
Place on greased pan and bake in pre-heated 400F degree oven for 15 minutes or until golden brown.
Serve hot!
My final idea I got from Call Me PMc and is for Green Chile, Cheese, and Corn Crescent Rolls – great as an appetizer!
You will need:
2 Cups fresh corn – from the corn casserole I made
4 Tablespoons Cream Cheese – room temperature
1 Can diced green chile
½ Cup shredded cheese
½ teaspoon cumin
½ teaspoon smoked paprika
2 cans crescent rolls
Directions:
Pre-heat oven as can directs.
Mix up the corn, cream cheese, green chile, shredded cheese and spices.
Spread a Tablespoonful onto one crescent roll and roll it up.
Bake according to can directions.
Doesn’t it look delicious?
If YOU have a Mr. Picky Eater in your house (as well as a Top Girl apparently) you can make a few
with leftover ham and some cheese to make hot have and cheese appetizers along with these.
Serve warm!
I hope you have enjoyed all these leftover ideas and will use them with what remains from your holiday meals! Happy Holidays!
