Tater Tot Casserole

2 lb bag of frozen tater tots (will not use all)

1 c grated cheddar cheese

1 lb. ground beef

1 can cream of mushroom soup

1/2 c milk

1. Preheat oven to 350.

2. Cook hamburger; drain. Add soup and milk to meat.

3. Line a 9x9 baking dish with a layer of tater tots. Cover tots with meat mixture, then top that with cheese. Add another layer of tater tots.

4. Cook about 30 minutes or until bubbly.

Serves 6

Comments:  This is one of the easiest dishes ever.  The original recipe called for 2 lbs. of tater tots and a 13 x 9 baking dish.  I used a 9 x 9 and only just over half of the tots.  The original called for ½ lb. of ground beef.  I used 1 lb.  It called for 2 cups of cheese but I only used 1 cup.  It also called for a layer of tots, layer of beef, layer of cheese and repeat the layers.  I did a layer of tots, all of the ground beef, all of the cheese over the beef, and one more layer of tots.  This is a dish even the kids will love.

Spinach Squares

1 box (11 oz) pie crust mix
1/3 cup cold water
1 ½ cups frozen, chopped spinach (bag type not box)
1 ½ cups French Fried Onions
½ cup of crumbled, cooked bacon (about ½ lb.)
1 cup shredded Swiss cheese
1 cup sour cream
5 eggs
1 cup milk
1 Tbsp. Spicy Brown Mustard
½ tsp. salt
1/8 tsp. black pepper

Preheat oven to 450 degrees.  Line a 13x9x2” baking pan with foil; spray with nonstick cooking spray.  Combine pie crust mix and water in large bowl until moistened and crumbly.  Using a floured bottom measuring cup, press mixture firmly onto bottom of prepared pan.  Prick with fork.  Bake 20 minutes or until golden.  Reduce oven heat to 350 degrees.

Layer spinach, French Fried Onions, bacon and cheese over crust.  Combine sour cream, eggs, milk, mustard, salt and pepper in medium bowl.  Mix until well blended.  Pour over spinach layer.  Bake 30 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes.  Cut into squares to serve.  Serves 8.

Comments:  This is actually a combination of two recipes that I found in a cookbook called Favorite Brand Name 3 Books in 1 – One-Dish; Slow Cooker; Casseroles.  It’s a wonderful cookbook.  The changes I made was to use a frozen pie crust.  I baked it in the hot oven until browned.  I then added the layers (bacon from another recipe).  Cut the eggs down to 4 and the milk down to ¾ cup, since the pie crust was smaller.  I baked it the same.  This dish was so good that I could have eaten the whole thing myself, but I didn’t and shared it with some of my friends.  Using the pie crust it cuts the servings down to 6.  This is a must try dish!

Ham & Potato Casserole

2 cups peeled, sliced potatoes (about ¼” thick)

1 cup of peas and carrots (frozen or canned (drained)

3 tablespoons butter

2 cups cubed fully cooked ham  

¼  red onion, chopped
1/4 cup butter

3 tablespoons all-purpose flour

1 cup milk, or more as needed

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Place potatoes, peas and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender. Drain and transfer to a 2-quart baking dish.

Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham and onion until tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.

Melt remaining 1/4 cup butter in a skillet.  Stir flour in melted butter until smooth. Gradually stir in milk.  Add salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes.

Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.

Comment:  This recipe originally called for celery and carrots.  I made the change to peas and carrots.  I increased the amount of onion using red to give it even more flavor and eliminated the bread crumbs that topped the dish.  It turned out easy to make as well as delicious.  You can bet I'll be making this again.  My food testers loved it too.  If you want to add back the bread crumbs you can but I think I would add it during the last 5 minutes and use panko for the crunch.

Ground Beef & Spinach Quiche

1 pound ground beef

1 small onion

1 package frozen chopped spinach or 9 oz. fresh spinach

1 cup mayonnaise

1 cup milk

4 eggs

2 Tablespoons self rising flour

1/2 teaspoon salt

pepper to taste

1 cup shredded cheddar cheese
pie crust

Cook and drain the spinach. Use a spatula to press it against the sides of a colander and squeeze out most of the water.  Brown the ground beef and onion in a skillet. Drain any fat.  Stir in spinach.  In a large bowl, whisk together the mayonnaise, milk, eggs, flour, salt and pepper.  Stir in the cheese, spinach, beef and onions. Pour into two greased pie plates with or without crust.

Bake at 350 degrees for 35 minutes or until the center is set.

Comments:  This recipe called for 2 pie shells, making 2 pies.  I had one deep dish pie plate and used one roll-out shell making it a deeper dish.  With it being thicker I did have to cook it for about 45 minutes but boy was it worth it.  Just a bit of crust and a lot of the delicious filling.  This is a must try dish.

Cheesy Spinach Casserole

Total Time 60 min
Prep 15 min, Cook 45 min
Servings 8

2 10-ounce boxes frozen chopped spinach, press out liquid

¼ chopped onion

1 teaspoon olive oil

1 8-ounce package cottage cheese, low-fat 2%

½ cup feta cheese

½ cup Monterey jack cheese

2 eggs

1 teaspoon garlic powder

1 teaspoon seasoned salt or other spice mixture to taste

1 teaspoon lemon juice

2 tablespoons grated Parmesan cheese, hard (not the dried kind in a can)

Preheat oven to 350F.

Defrost spinach in the boxes or in a 2-quart casserole dish.
Fry chopped onions in oil until they are translucent and begin to soften.
Mix all ingredients except for the Parmesan cheese in the casserole dish. Sprinkle Parmesan on top.
Bake for 40-45 minutes or until knife inserted in the center comes out clean and cheese on top begins to brown. Let stand for 10 minutes.

Serve warm 

Comments:  I found this recipe on the Verywell Fed site and since I love spinach I had to give it a try.  I made 2 changes: I used a teaspoon of minced garlic and didn't add the lemon juice.  It turned out delicious and I can't believe how few calories it contains.  I baked mine in a pie plate which made it easy to divide into 8th's giving me as well as my food testers a nice serving to eat and really enjoy.

Nutrition Facts
Servings: 8
Amount per serving
Calories	117
% Daily Value*
Total Fat 7g	9%
Saturated Fat 4g	20%
Cholesterol 65mg	22%
Sodium 310mg	13%
Total Carbohydrate 4g	1%
Dietary Fiber 2g	7%
Total Sugars 2g
Includes 0g Added Sugars	0%
Protein 11g
Vitamin D 0mcg	0%
Calcium 230mg	18%
Iron 1mg	6%
Potassium 219mg	5%

Broccoli Casserole with Cheese

10 to 12 ounces frozen chopped broccoli, cooked and drained

2 tablespoons butter

2 tablespoons finely minced onion (I used ½ med. Onion, finely chopped)

2 tablespoons all-purpose flour 

Dash of pepper

1/8 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cups half-and-half or light cream (I used 1 cup evaporated milk & ½ cup water)

1 1/2 cups shredded sharp Cheddar (I used Mexican Blend)

3 large eggs, beaten 

Heat oven to 350 F. Grease a 2 1/2-quart casserole or baking dish.  Arrange the cooked and drained broccoli in the prepared casserole.  Heat the butter in a large skillet or sauté pan; add onion and sauté for about 2 to 3 minutes, until onion is tender.  Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted.  Add about one-third of the hot cheese sauce mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli.  Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli casserole and comes out clean.

Comments:  I can’t say enough about this dish.  It is so good.  I wasn’t sure I wanted to add the nutmeg but glad I did.  It gave it a very different flavor that fit with the onions perfectly.  I will be making this one again.

Ground Beef Stuffing

1 lb. ground beef
1 pkg. stuffing mix
1/2 cup shredded cheddar cheese
4-5 slices provolone cheese
1 can cream of mushroom soup (optional)

Preheat oven to 350 degrees.  Brown and drain the ground beef.  Mix stuffing according to package mix.  Add ground beef and shredded cheese.  Pour evenly into a 8 x 8 (approx) baking dish.  Top with Provolone cheese.  Bake 20-25 minutes or until cheese has melted inside and out.

Comment:  This dish is so simple yet so delicious!  I've made this with chicken in the past but decided to try changing it by using the ground beef.  I cooked this without the mushroom soup so it isn't showing in the picture.  When I heated the leftovers up I added the soup.  That was even better but the soup is optional.

Beefy Enchilada Casserole

Enchilada Sauce

3 Tbsp. vegetable oil
3 Tbsp flour
3 Tbsp chili powder
10 oz. Diced tomatoes and green chilies
2 cups water
1 Tbsp. onion powder
1 tsp. garlic salt
1 tsp. cumin
pepper tot aste

Heat oil over med-high heat in a large pot.  Add flour and chili powder.  Whisk for about 1 minute.  Add tomatoes and green chilies, water and remaining spices.  Stir well and bring to a boil.  Turn heat down to summer ad cook about 10 minutes.

Enchiladas

1 lb. extra lean ground beef
Enchilada sauce from above
6 medium corn tortilla
2 cups cheddar cheese, shredded

Preheat oven to 375 degrees. While enchilada sauce is cooking, brown ground beef, crumbling well,  drain and add to enchilada sauce.   Spray a baking dish with non-stick spray.  (Dish should be long and wide enough to hold 4 tortillas with very little overlap.)  Place enough sauce in the bottom of the pan to lightly cover.  Add 4 tortilla.  Top with 1/2 of the sauce and 1 cup of cheese.  Make another layer of 4 tortillas, other half of the sauce and remaining 1 cup of cheese.  Bake 20-30 minutes uncovered or until bubbly and cheese has melted.  Serves 6-8.  (If serving 6, approx. 400 cals. per serving)

Comment:  This is simply DELICIOUS!  For my diet I went with the 1/8 serving so the calories would be down just a bit more.  And the sauce - It's worth making from scratch and doesn't really take that long but if you don't want to bother you can always buy a jar.  I'm sure this would be good if made with chicken and even less calories.  This is a must try recipe that you can't help but love.

Tuna & Rice Casserole

1 can (5-6 oz) tuna, drained
1 can cream of mushroom condensed soup
1/2 cup cheddar cheese
1/2 cup wild rice blend
1/2 cup French fried onions

Preheat oven to 350 degrees.  Cook rice according to package making sure the water has cooked out or it has been drained.  In a large bowl combine tuna, soup, cheese and rice.  Pour into an 8 x 8 baking dish sprayed with non-stick spray.  Bake 25-30 minutes or until bubbly in center.  Sprinkle with crushed French fried onions.  Bake another 5 minutes or until onions start to lightly brown.  Serves 6.

Weight Watchers points - 5

Comment:  This turned out delicious!  I made it based on the recipe for Green Bean Casserole adding the cheese and rice.

Beef Spinach Casserole

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

1 can (4 ounces) mushroom stems and pieces, drained

1 teaspoon salt

1 teaspoon dried basil

1/4 teaspoon pepper

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1 cup (8 ounces) sour cream

2 cups (8 ounces) shredded mozzarella cheese, divided

In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, basil and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

Weight Watchers Points 12 per serving

Comment:  This dish might not look tasty but believe me, it is!  The basil gives it a flavor that has you wanting another bite.  All of my food testers raved about it and ask that I make it again.

Green Spinach and Ham

1 pkg (12 oz.) frozen, chopped spinach, thawed & drained
1 pkg (8 oz.) Taste of Inspirations Cherrywood Smoked Boneless Ham Steak, cut into small pieces
1/4 cup chopped onion
1 cup shredded cheddar cheese
1/2 cup biscuit mix (or self rising flour)
1 cup small cottage cheese
1/4 cup milk
2 eggs

Preheat oven to 350 degrees.  Spray a 9 x 9 x 2 baking dish with cooking spray.  In a large bowl mix spinach, ham, onion and 1/2 cup of the cheese.  Pour into prepared baking dish.  Mix together biscuit mix (or flour), cottage cheese, milk and eggs.  This spoon over spinach mixture and spread evenly with the back of the spoon.  Bake 40-45 minutes or until a knife inserted in the center comes out clean.  Top with remaining 1/2 cup of cheddar cheese and bake another 5 minutes or until cheese melts.  Let stand 5 minutes before serving.

The idea for this recipe came from a cheezy ham and broccoli dish that I found in an older cookbook.  I made the change from broccoli to spinach, used regular cottage cheese instead of creamed and left out the red pepper.  It turned out delicious!  I've heard back from 2 of my food testers and they loved it.  The ham I used was some I found on sale at Food Lion.  I had never tried it before but it will now be a staple in my refrigerator.  The flavor is delicious and the price is good too.

Broccoli Casserole

2 frozen packages of chopped broccoli or a 1 lb. pkg., thawed
1 can cream of mushroom soup
1 cup shredded cheese
French Fried Onions

Preheat oven to 350 degrees.  Cook broccoli until just starting to become tender.  Drain.  In a large bowl mix the broccoli and mushroom soup.  Pour into an 8 x 8 baking dish sprayed with non-stick.  Top with cheese.  Bake 15 minutes.  Top with French Fried Onions.  Bake another 5 minutes or until onions are just starting to brown.

Comment:  I ate at a restaurant that served their 'broccoli casserole' which was delicious.  Of course I ask for the recipe or at least a list of the ingredients.  No way.  Well, I picked the dish apart as I ate and if I didn't come up with their recipe I came up with one that is just as good.  I simply used the simple Green Bean Casserole substituting the broccoli for the green beans and adding the cheese.  EVERYONE, including myself like this better than the Green Bean Casserole.  This is a dish that you can't lose with.

Cheese Stuffed Shells with Spinach

10-12 large cheese stuffed shells
6 Brautwirst Sausages
1 jar Alfredo sauce
1 box spinach, thawed and drained
1 cup Italian blend cheese

Preheat oven to 375 degrees.  Remove the casings from the sausages.  In a large frying pan add the sausage and break it up.  Cook until completely cooked.  Add Alfredo and spinach.  Fold in.  Spray a 9 x 12 x 2 baking dish with non-stick spray.  Place the shells in the bottom of the dish.  Evenly pour the sauce mix over the shells covering completely.  Sprinkle with cheese.  Bake 30-40 minutes or until bubbling in the center.  Serves 6-8

Comment:  This dish came out delicious and it can be made with many meat variations.  You can use ground beef and even Polish sausages.  You can also change the sauce to spaghetti sauce.  You can add onions and peppers cooking them with the sausage.  And even change the cheese flavor.  So good, so simple and quick

Ground Beef & Hashbrowns

1 lb lean (at least 80%) ground beef 

1 cup nacho cheese sauce (from 15-oz jar)

1 can (4 oz) mushrooms, chopped, drained

1 cup shredded Mexican blend cheese (4 oz)

6 frozen hashbrowns (4 x 2 ½”)

Heat oven to 425°F.  In 10-inch ovenproof skillet, cook beef over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in cheese sauce and mushrooms. Top with cheese.  Place hashbrowns on top of cheese.  Bake about 25 minutes or until potatoes are crispy and golden brown and mixture is bubbling. Serves 6

Comment:  This is part of a recipe that I found on the Kraft site.  I changed from peas to mushrooms and used the large hashbrowns.  After the cooking time I did turn on the broiler and let the tops of the hashbrowns crisp just a little. For my skillet I used a square cast iron frying pan.  It worked perfectly.  This dish is so good and if you have a meat and potato foodie, they will love it!

Chicken Bake

1 2/3 cups hot water
1 pkg Stove Top stuffing mix
1 1/2 lb. boneless, skinless chicken cooked
1 can condensed cream of mushroom soup
1/3 cup sour cream
6-8 slices Mozzarella cheese

Preheat oven to 400 degrees.  Cut chicken into bite size pieces and place in the bottom of a 13 x 9 x 2 baking dish sprayed with non-stick spray.  Mix soup and sour cream.  Spread over chicken.  Add a layer of Mozzarella cheese slices over soup mix.  Mix hot water and stuffing mix.  Spread over cheese.   Bake 30-35 minutes or until bubbly in the center.  Serves 6

Martha:  The original recipe came from Kraft and I did make my usual changes.  I used packaged stuffing instead of the stove top.  I did this for 2 reasons.  I'm not crazy about the seasoning packet in the stove top and I also had 3 cups of the packaged stuffing in the pantry (I use Pepperidge Farm blue package).  The sour cream was increased to 1/2 cup and the Mozzarella cheese addition was not in the original recipe.  Out of the 5 food testers that were lucky enough to get this dish, they all raved about the different flavors that blended so well.  This is a good one to make quickly after a long day at work.

Shepard Pie

1 lb. lean ground beef
1 med. onion, chopped
1 med. bell pepper, chopped
1 box (4.2 oz.) Hungry Jack Hashbrowns
2 cans (10.75 oz.) condensed cream of mushroom soup
1/2 cup shredded cheddar cheese
1/2 cup French-fried onion rings, crushed
salt & pepper

Preheat oven to 350 degrees.  Prepare hashbrowns according to package directions to puff them up.  Spread evenly into a 9 x 13 x 2 baking dish sprayed with non-stick spray.  Sprinkle with a little salt & pepper.  Brown ground beef.  Add more salt and pepper if needed.  Spread over hashbrowns.  Saute onions and bell peppers until tender.  Add both cans of cream of mushroom soup.  Mix well.  Spread over ground beef.  Sprinkle with cheese.  Bake 20-25 minutes or until cheese has melted and dish is bubbly.  Add onion rings and bake another 5 minutes.  Serves 6-8

Comment:  I was going through some old cookbooks and found a printed page that had the name Tater Tot Hot Dish! and the list of ingredients but no directions, so I made it up as I went and renamed it Shepard Pie because it seemed to fit it best, especially after I changed the tater tots to hashbrowns.  The Hungry Jack hashbrowns simply call for water that allows them to puff back out.  The original didn't call for the bell peppers but I decided they would taste good.  It also called for 1 can of mushroom soup and 1 can of celery soup.  I used 2 cans of mushroom.  I also added the cheese and layered the dish.  Sure did turn out good!

Ground Beef & Rice Casserole

(Original Recipe from  Cooks.com

1 lb. ground beef
1 cup rice (I used Wild & Brown Rice Blend)
1 can (10 3/4 oz.) cream of chicken soup (I used cream of mushroom)
1/4 cup celery
1/4 cup green peppers
1/4 cup onion (optional)
1/2 tsp. black pepper and salt (optional if using soup mix)
1/2 cup mild Cheddar cheese (I used 1 cup)
(I added 1/2 pkg. onion soup mix, 1 tsp. minced garlic & topped the dish with French fried onions)

Preheat oven to 350 degrees.  Brown ground beef with salt & pepper.  Cook rice.  Saute celery, green pepper, onion (& garlic).  In a medium baking dish combine all ingredients and mix well.  Bake 30-35 minutes.

Comments:  I did this a little different.  I cooked my rice in a sauce pan.  When done I moved it to a large bowl.  I then brown my ground beef and added it to the bowl.  In the same pan I sauted my celery, peppers, onion, and garlic.  I added that along with the mushroom soup and onion soup mix to the bowl.  Blended well.  Poured into my baking dish sprayed with non-stick spray and baked for 30 minutes.  I then added the French Fried Onions and baked another 5 minutes to let them brown just slightly.  This is a super delicious dish no matter which way you make it. 

Ham and Rice Casserole

1 cup uncooked rice
3 cups left over ham, chopped
1 head broccoli, chopped
1/2 cup heavy cream (evaporated milk will work)
1 can cream of mushroom soup
2 cups shredded cheddar cheese (divided 1 1/2 cup and 1/2 cup)
French fried onions

Preheat oven to 350 degrees.  Cook rice according to package directions.  In a large bowl combine cream, soup and 1 1/2 cup cheese.  Add hot rice and stir well.  Fold in ham and broccoli.  Pour into a 9 x 13 x 2 baking dish sprayed with non-stick spray.  Top with remaining 1/2 cup of cheese.  Bake 30-40 minutes or until cheese has melted and the dish is bubbly.  Sprinkle with crushed French fried onions.  Serves 6-8.

Comments:  While looking through my freezer for something to cook I spotted a bag of ham that was left over from Easter.  I scanned through a 1974 cookbook looking for a recipe to make using the ham and spotted a recipe for Scalloped Potato an Ham.  Well, I had 4 potatoes and didn't want to use them so I decided to use rice in their place.  The recipe called for cream of celery soup but I spotted a can of cream of mushroom to use instead.  While looking for cheese I spotted some fresh broccoli that needed to be used so decided to add that to my dish.  I also doubled the amount of ham and increased the cheese from 1/2 cup to a total of 2 cups.  Yep I love cheese.  Well, this combination was far from being the one I found in the cookbook but it sure turned out delicious.  Plus it's cheap and easy to make.  If you don't have left over ham buy a ham steak and you're all set.

Reuben Casserole

1 corned beef brisket, cooked
1 jar (32 oz.) sauerkraut
6 slices Swiss cheese
1 tsp. caraway seed
Horseradish sauce

Preheat oven to 350 degrees.  Spray 8 x 8 x 2 baking dish with non-stick spray.  Chop brisket into bite sized pieces.  Place in baking dish.  Cover with sauerkraut, including juice.  Bake uncovered 45 minutes allowing most of the juice to cook out.  Sprinkle with caraway seed.  Top with cheese.  Bake for another 10-15 minutes or until cheese has melted.  Drizzle with horseradish sauce to taste when served.  Serves 6

Comment:  Since I've gone gluten free I've had to give up my favorite bread - Rye.  Then it hit me.  I've eaten Rye bread  without the seeds and not cared for it.  I want mine seeded which tells me that it's the caraway seed I really like the taste of.  Realizing that I decided to make my own Reuben without the bread by turning it into a casserole.  Boy did I come up with a hit!  One of my food testers said that after one bite she thought about going to grab some bread and make a sandwich but it was so good without the bread that she just kept eating.  Now that I know it isn't the Rye that I like I'm going to try making my own gluten free bread with a few caraway seeds sprinkled in.  Watch for those results to pop up soon.

Food Tester Comment:  What a great dish you have devised, just perfect for folks like me who are trying to eat lighly!  We loved the way you worked the caraway seed into the ingredients, giving it the flavor usually carried by the rye bread.,  All the ingredients--corned beef, sauerkraut, melted cheese--were enhanced by the horseradish sauce.  Excellent!

Ham Oven Omelette

10 eggs

1/3 cup milk

1/2 tsp. salt

3-4 cups leftover ham, chopped into bite-size pieces

1 (4 oz.) can black olives, drained

1/2 cup bell peppers, chopped

1 med. onion, chopped
2 Tbsp. olive oil

1 cup Colby-Monterey Jack cheese, shredded
sour cream, optional

Preheat oven to 350 degrees. Saute onions and peppers in oil, about 5 minutes.  Coat an 9 x 12 x 2 in. baking dish with non-stick cooking spray.  In a large bowl, combine eggs, milk and salt. With an electric mixer, beat until foamy. Stir in ham, olives, peppers and onions, and cheese. Pour into prepared pan. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.  Serve with sour cream.  Serves 6-8.

Comment:  Yep, this is a made over recipe.  I had leftover ham from Easter and wanted to do something good and different.  I remembered an omelette that I sometimes order for breakfast - called a Western Omelette - and decided this would be perfect.  The original was called Oven Omelette and used bacon which I changed to the ham.  It called for chopped tomatoes and spring onions which I eliminated and used the bell peppers and onion instead.  It was simply delicious and is great for breakfast, brunch, lunch and even dinner.