Scalloped Potatoes and Ham

Ingredients

2 cans cream of mushroom soup, undiluted
2 cans cream of celery soup, undiluted
1 can cheddar cheese soup, undiluted
1 can evaporated milk
10 lb. medium potatoes, peeled and thinly sliced
5 lb. fully cooked ham, cubed
4 cups shredded cheddar cheese

Directions

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

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By 08/01/2007

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.

Variation

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Ham and Scalloped Potatoes

An old stand-by of my mom's.

Ingredients:

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
dash pepper
butter or margarine

Directions:

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.

Servings: 6

Prep Time: 15-20 Minutes

Cooking Time: 1 3/4 Hours

By Robin from Washington, IA