About a million years ago, actually the early 70's, the cafeteria at Motorola SPD fixed a really good ham, potato and cheese casserole. If I use Betty Crocker au gratin potatoes, add a little extra cheese and some ham, it comes kinda close but just isn't quite right. I've searched several cooking websites but still don't quite have it. Any suggestions?
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The new issue of Taste of Home has such a recipe. The May issue.
I make mine the same way you do but occasionally add some sour cream to it when it's done cooking. The sour cream makes the casserole a bit thicker and also gives it just a little bit more flavor.
Thank you ladies. I appreciate your help and will try both of your suggestions. Dianne
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