Adapted from original recipe: http://www.cooken-casseroles.com/potato-ham-casserole/potato-casseroles/
Ingredients:
2 Tbsps olive oil
2 Tbsps butter
1/2 c. diced onion
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. milk
2 c. diced ham
1/2 tsp salt
1/2 tsp pepper
1 bag (32oz.) frozen Southern Style Hash Brown diced potatoes (I have also made this casserole out of cut up leftover baked potatoes.)
Assembly:
2 Tbsps olive oil
2 Tbsps butter
1/2 c. diced onion
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. milk
2 c. diced ham
1/2 tsp salt
1/2 tsp pepper
1 bag (32oz.) frozen Southern Style Hash Brown diced potatoes (I have also made this casserole out of cut up leftover baked potatoes.)
Assembly:
In a large saucepan heat oil and
butter over medium heat; add onion and cook until translucent. Add soup, milk, ham, salt and pepper and stir
well; remove from heat. Cover bottom of a 9″ x 13″ aluminum foil baking dish with frozen potatoes and pour sauce evenly over the top.
Cover with Press and Seal wrap and then cover with a layer of aluminum foil. Label and freeze.
Serving Day:
Thaw completely. Remove all wrap. Bake uncovered at 350 degrees for 40 minutes.
Thaw completely. Remove all wrap. Bake uncovered at 350 degrees for 40 minutes.
This wasn't our favorite. We felt like it was more of a side dish with all of the potatoes. The quantity was good for feeding 6 adults though. Thanks!
ReplyDeleteI agree with Jen. It was very delicious, but seemed more like a side. I'm not sure why since it had the ham. Maybe if the ham were cut into bigger chunks? We enjoyed it though and ate it 2 nights!
ReplyDeleteThanks for the feedback ladies! I think larger ham chunks would be a better choice!
ReplyDelete