In two large bowls, combine soups and milk. Add potatoes and ham; toss to coat. Divide among four greased 9x13 inch baking dishes.
Cover and bake at 325 degrees F for 1 1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4 casseroles (10 servings each)
By Robin from Washington, IA
Read feedback for this post below.
Click here to post feedback.
Sorry to say this recipe has way to much sodium. I would not use the canned soup. Cornstarch or flour will do the same thing.
Do you have a variation to share for this page?
Ham and Scalloped Potatoes
An old stand-by of my mom's.
5 cups pared potatoes, sliced thin
1 lb. cooked, smoked ham, cut in pieces
1 can cream of mushroom soup
1/4 cup milk
1/2 cup chopped onion
1/2 tsp. salt
butter or margarine
Place potatoes in greased 2 quart casserole. Layer potatoes and ham, finishing with a top layer of potatoes. Mix soup, milk, onion, and seasonings. Pour over potatoes and ham. Dot with butter. Cover and bake slowly at 300-325 degrees F for 1 hour. Uncover and continue to bake 45 minutes or until potatoes are done. Garnish with fresh parsley sprigs, if desired.