"We may receive a commission on purchases made from links. Anyone who ever lost themselves in Judy Garland's voice may find it hard to believe, but the star of "Meet Me in St. Louis" and "The Wizard of Oz" once claimed in a 1967 Evening Sun interview that she could "probably cook better than I sing." Garland's ham casserole recipe certainly suggests she knew her way around a kitchen because of its bold inclusion of sherry."
"Collected in Frank DeCaro's "The Dead Celebrity Cookbook Presents: Christmas in Tinseltown," Garland's recipe calls for cooked ground ham, cooked rice, heavy cream, beaten eggs, chopped tomatoes, diced green pepper, grated onion, mustard, Worcestershire sauce, breadcrumbs, melted butter, paprika, and of course, sherry wine. All ingredients are mixed thoroughly in a greased casserole dish save for the butter, breadcrumbs, and paprika, which are combined separately and used to as a topping for the mixture, with the casserole then baked for 45 minutes at 350 degrees Fahrenheit."
Judy Garland's ham casserole uses cooked ground ham and cooked rice bound with heavy cream and beaten eggs. The mixture includes chopped tomatoes, diced green pepper, grated onion, mustard, Worcestershire sauce, and sherry for flavor. Breadcrumbs, melted butter, and paprika are combined separately and used as a crispy topping. The casserole is assembled in a greased dish and baked for 45 minutes at 350°F. The recipe emphasizes fresh, prepared ingredients rather than packaged convenience foods and reflects midcentury one-dish comfort cooking with a distinctive fortified-wine element.
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