No Salt Seasoning 
Praline Honey Ham Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeBring bold Creole flavor to your holiday table with this Easy Sheet Pan Easter Dinner by @MyDiaryOfUs.
Ingredients
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For the Ham:
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Small spiral or sliced smoked ham (2-4 lbs)
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1 cup of Tony Chachere’s Pecan Praline Ham Injectable Marinade
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1 bundle of asparagus
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1 tbsp olive oil
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1 tsp Tony Chachere’s No Salt Seasoning
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Dinner rolls
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For the Potato Casserole:
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1/2 package of diced frozen hash browns
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1/2 cup sour cream
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1/4 cup melted butter
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2 cups corn flakes
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1/2 can of cream of chicken
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2 cups cheddar cheese
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1 tbsp Tony Chachere’s No Salt Seasoning
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Chives for garnish
- Clear
Directions
- Preheat oven to 425 degrees.
- Mix hash browns with sour cream, 1/4 cup of the butter, cream of chicken, cheese, and seasoning, and stir to combine.
- Crush corn flakes slightly with hands and then mix together corn flakes with remaining butter to coat.
- Line part of the sheet pan with aluminum foil to make a rectangle the size of 1/4 of the pan to put potato mixture in with a 1 inch lip around it.
- Layer potato mixture onto the aluminum foil and then top with corn flakes.
- Place into oven and begin cooking the potato casserole and begin prepping the other ingredients.
- Brush the ham slices with Tony Chachere’s Pecan Praline marinade and set aside.
- Toss asparagus with olive oil and Tony Chachere’s No Salt Creole Seasoning and set aside.
- After about 30 minutes of the casserole cooking, take the sheet pan out of the oven and add the ham and the asparagus to fill the rest of the pan and placeback into the oven to cook another 25 minutes until ham is caramelized and asparagus is cooked through.
- Add rolls on top to warm through at the end, garnish with chives and serve immediately.
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