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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)

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By Robin from Washington, IA

Comments

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August 1, 20070 found this helpful

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.

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