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Ham and Cheddar Snack Squares




Source of Recipe


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56 (about 2-inch) saltine crackers, divided

1 1/2 cups (6 ounces) shredded cheddar cheese, divided

1 cup sour cream

2 eggs

1/8 teaspoon coarsely ground black pepper

1 1/2 cups (8 ounces) coarsely chopped cooked deli ham

1/2 cup diced red bell pepper

2 tablespoons snipped fresh parsley

Preheat oven to 400°F. For crust, arrange 40 of the crackers evenly over bottom of a stoneware bar pan (5 rows of 8 crackers each). Grate cheese. Place remaining crackers in re-sealable plastic food storage bag; crush into fine crumbs. Combine cracker crumbs with 1 cup of the cheese; sprinkle evenly over cracker crust.

Combine sour cream, eggs and black pepper; whisk until smooth. Coarsely chop ham. Dice bell pepper; stir ham and bell pepper into sour cream mixture. Scoop filling evenly over cheese mixture; spread evenly.

Bake 22-25 minutes or until golden brown and set; remove to cooling rack. Snip parsley; sprinkle parsley and remaining cheese over filling. Cut into squares. Serve.

Yield: 20 servings

56 (about 2-inch) saltine crackers, divided

1 1/2 cups (6 ounces) shredded cheddar cheese, divided

1 cup sour cream

2 eggs

1/8 teaspoon coarsely ground black pepper

1 1/2 cups (8 ounces) coarsely chopped cooked deli ham

1/2 cup diced red bell pepper

2 tablespoons snipped fresh parsley

Preheat oven to 400°F. For crust, arrange 40 of the crackers evenly over bottom of a stoneware bar pan (5 rows of 8 crackers each). Grate cheese. Place remaining crackers in re-sealable plastic food storage bag; crush into fine crumbs. Combine cracker crumbs with 1 cup of the cheese; sprinkle evenly over cracker crust.

Combine sour cream, eggs and black pepper; whisk until smooth. Coarsely chop ham. Dice bell pepper; stir ham and bell pepper into sour cream mixture. Scoop filling evenly over cheese mixture; spread evenly.

Bake 22-25 minutes or until golden brown and set; remove to cooling rack. Snip parsley; sprinkle parsley and remaining cheese over filling. Cut into squares. Serve.

Yield: 20 servings