Post by chief_cook2 on Sept 26, 2003 20:06:49 GMT -6
1 fully cooked ham steak cut into bite size pieces
5 cups thinly sliced potatoes
1 - 10-1/2 oz can cream of mushroom soup*
1/4 cup milk
1/2 cup chopped onion
1/4 cup chopped green pepper
dash pepper
2 tablespoons butter
1 cup shredded cheddar cheese (optional)
place half of potatoes in greased shallow 2-quart baking dish. Cover with ham pieces, top with remaining potatoes. Combine soup with milk, onion, green pepper and ground black pepper, pour over potatoes. Dot with butter, cover with foil and bake at 350 degrees for 1 hour. Remove covering and bake 30 to 45 minutes longer, or until potatoes are done. If desired, sprinkle shredded cheddar cheese over the top of scalloped potatoes before the last 15 minutes of baking time. Serves 6.
* Use a variety of other soups rather than the cream of mushroom - choice is yours. I have done it with cream of asparagas, cream of celery, and omitted the cheddar cheese and used cheese soup.
5 cups thinly sliced potatoes
1 - 10-1/2 oz can cream of mushroom soup*
1/4 cup milk
1/2 cup chopped onion
1/4 cup chopped green pepper
dash pepper
2 tablespoons butter
1 cup shredded cheddar cheese (optional)
place half of potatoes in greased shallow 2-quart baking dish. Cover with ham pieces, top with remaining potatoes. Combine soup with milk, onion, green pepper and ground black pepper, pour over potatoes. Dot with butter, cover with foil and bake at 350 degrees for 1 hour. Remove covering and bake 30 to 45 minutes longer, or until potatoes are done. If desired, sprinkle shredded cheddar cheese over the top of scalloped potatoes before the last 15 minutes of baking time. Serves 6.
* Use a variety of other soups rather than the cream of mushroom - choice is yours. I have done it with cream of asparagas, cream of celery, and omitted the cheddar cheese and used cheese soup.