This is a simple recipe that I like to make when I have leftover ham. I usually double the recipe.
- 4 cups sliced cooked potatoes
- 1-1/2 cups cooked ham
- 1 can Cream of Mushroom soup
- 1 cup sharp Cheddar cheese
- 1/4 cup milk
- 1 TBS. instant minced onion
- 1/8 tsp. pepper
- 1 – 2 slices bread
- 2 TBS melted butter
Cook the potatoes until done (little firm, not mushy). Layer half of the potatoes in a 2 qt. casserole. Stir together cubed ham, mushroom soup. ½ cup Cheddar cheese, instant minced onion, milk and pepper. Pour half of the ham mixture over potatoes. Repeat layers.
Tear bread into small pieces and mix with the other ½ cup Cheddar cheese and melted butter. Spread over casserole. Bake uncovered at 350 degrees about 45 minutes or until bread is browned and crunchy.
I like a double batch with one layer of potatoes and one layer of mixture in a 9” x 13” pan. It requires a little more bread topping, but provides more crunch!