Ham Potato Bake Recipe
Summary
Ingredients
| 2 15- or 16-ounce cans sliced potatoes, drained | ||
| Carrots | 2 Medium, shredded | |
| 1 1/2 cups cubed fully cooked ham | ||
| Condensed cream of mushroom soup | 1 10 3/4 Ounce | |
| American Cheese | 1 Cup (16 tbs), shredded | |
| Milk | 1/4 Cup (16 tbs) | |
| Instant minced onion | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon, melted | |
Directions
Preheat oven to 350°.
Place half the potatoes and half the carrots in 2-quart casserole.
Combine ham, soup, 1/2 cup of the cheese, milk, onion, and pepper.
Pour half of the soup mixture over the potatoes.
Repeat layers.
Combine crumbs, remaining cheese, and butter; sprinkle over the casserole.
Bake at 350° till heated through, about 45 minutes.
Place half the potatoes and half the carrots in 2-quart casserole.
Combine ham, soup, 1/2 cup of the cheese, milk, onion, and pepper.
Pour half of the soup mixture over the potatoes.
Repeat layers.
Combine crumbs, remaining cheese, and butter; sprinkle over the casserole.
Bake at 350° till heated through, about 45 minutes.
Chef
