Antoinette's Ham Casserole Recipe

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Antoinette's Ham Casserole

Mary Mijal

By
@Numerate

When my mom would bake a ham, we liked it - but couldn't wait for this casserole with the leftovers (or her ham omelets!)
Substitutions: I hate the thought of the C of M soup, so I usually make a Mushroom soup to use instead of the can and the milk. See the recipe for mushroom soup.


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Rating:

Serves:

4 - 6

Prep:

1 Hr

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

3/4 lb
cooked ham, diced
1 Tbsp
olive oil
2 1/4 tsp
flour
1 can(s)
undiluted condensed cream of mushroom soup
1 c
milk
3 c
scrubbed, sliced potatoes (not peeled)
0.25 tsp
minced onion
0.75 tsp
salt
0.25 tsp
pepper

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Add oil to a skillet and brown ham lightly. Remove it to a dish.
3
Add the flour to the skillet, and stir to make a roux.
4
Add the cream of mushroom soup. Stir to mix. Add salt and pepper to the mix.
5
Slowly stir in milk. Heat, stirring, until it simmers.
6
Meanwhile, in a 2 quart casserole, layer ham, potatoes, carrots & onions. Repeat layers unitl all is used up.
7
Gently pour in the milk/soup mixture.
8
Bake at 350 degrees, covered, for 1 hour. Uncover and bake for another 15 minutes, until carrots and potatoes are tender.
9
Serve with a salad and or green beans!

About this Recipe

Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy