HAM AND POTATO CASSEROLE
4 c. raw, peeled potatoes, diced
2 c. diced ham
1 onion, diced
1 can cream of celery soup,
mixed with 1/2 can milk.
8 oz. Cheddar cheese
In a 2-quart casserole, layer potatoes,
ham, onion and soup mixture. Add pepper
if desired. Top with shredded Cheddar
cheese before baking. Bake, covered
at 325 degrees for 1 hour.
Easy to fix and very tasty.
Gatlinburg Garden Club Cookbook
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