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
Feedback
Read feedback for this post below.
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.
Variations
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
Shared on: 08/31/2011
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08/01/2007
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