Ham-Potato Casserole
By Linda Elaine Ervin
By Linda Elaine Ervin
Overall Rating
Description
A casserole I made up when I had leftover ham after the holidays. My family
now requests it
Ingredients
4 medium-sized potatoes, peeled and cubed
1 pound cooked ham, cubed
1 can cream of chicken or mushroom soup
1/2 cup chopped onion
1 soup can milk
1 1/2 cups shredded cheese, your choice
Salt and pepper, to taste
Directions
In medium saucepan, in water to cover, boil potatoes until almost tender. In bowl, mix soup of choice, milk, onion and 1 cup of cheese. In greased 9x13-inch pan, place drained potatoes on bottom and sprinkle ham over potatoes. Spread soup mixture over top. Then sprinkle remaining 1/2 cup cheese over top. Bake in preheated 350-degree oven for 30 minutes.
Cook Time: 30 Min
Servings: 4
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