Tuesday, September 27, 2011
This week I bring you....
Ham-Potato Casserole (Originally from Better Homes and Gardens years and years ago)
2 15 or 16oz cans Sliced Potatoes, drained
1 Cup Shredded Carrots
1 1/2 Cups Cubed fully cooked ham
1 small can condensed cream of mushroom soup (use 98% fat free for a light version)
1/4 cup shredded cheddar cheese (use low fat cheese for a light version)
1/8 cup milk
2 Tablespoons instant minced onion
Dash of ground black pepper
3/4 cup soft bread crumbs (1 or 2 slices)
1/4 cup shredded cheddar cheese for topping (use low fat cheese for a light version)
1 tablespoon butter or margarine, melted
Layer half the potatoes and half the carrots in a 2-quart casserole dish. Stir together cubed ham, mushroom soup, 1/4 cup shredded cheese, milk and instant minced onion, and pepper. Pour half the ham mixture over the potatoes and carrots in the casserole. Repeat layers.
Combine soft bread crumbs, 1/4 cup shredded cheese, and melter butter; sprinkle over casserole. Bake, uncovered at 350 degrees until heated through, about 45 minutes. Makes about 4-6 servings.