What to do with Easter Leftovers

The relatives have all gone home and the refrigerator is overflowing with leftovers from the Easter Feast. What to do?

We've all been there. Get up from the Easter dinner table and it looks like nobody has eaten yet. We're all stuffed and nobody is looking to take much more than the plate they brought back home with them. Here are a few suggestions from Allrecipes.com to help you figure out how to find space in the refrigerator again.

Easter Leftover Casserole


  • 12 potatoes, cubed
  • 1/2 cup milk
  • 2 cups cooked ham, cubed
  • 1 clove garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 6 tablespoons butter, divided
  • 1 egg
  • 1 teaspoon dried parsley
  • 1 cup Cheddar cheese, shredded


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash with 1/4 cup of the butter and milk.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Combine mashed potatoes, ham, garlic, mushroom soup, butter, egg and parsley in a mixing bowl. Transfer mixture to greased casserole dish and bake for 20 minutes. Sprinkle with cheddar cheese and bake an additional 15 minutes or until cheese is melted.

Ham and Pineapple Coucous Salad


  • 1 cup water
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1 cup couscous
  • 4 ounces cooked ham, cut into 1/2 inch pieces
  • 1 (8 ounce) can pineapple chunks, juice reserved
  • 1/2 small red onion, sliced
  • 1 cup frozen green peas, thawed
  • 1 tablespoon lemon juice
  • Dijon-style prepared mustard
  • 1 tablespoon vegetable oil
  • salt and pepper to taste


  1. In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.
  2. In a large bowl, mix together couscous, ham, pineapple, onion and drained peas
  3. In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.

Ham and Pineapple Kabobs


  • 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


  1. Preheat grill for high heat.
  2. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
  3. 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.

For more ideas on what to do with those leftovers, go to Allrecipes.com


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