antoinette's ham casserole
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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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yield
4 - 6
prep time
1 Hr
cook time
1 Hr 15 Min
method
Bake
Ingredients For antoinette's ham casserole
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3/4 lbcooked ham, diced
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1 Tbspolive oil
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2 1/4 tspflour
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1 canundiluted condensed cream of mushroom soup
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1 cmilk
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3 cscrubbed, sliced potatoes (not peeled)
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0.25 tspminced onion
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0.75 tspsalt
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0.25 tsppepper
How To Make antoinette's ham casserole
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1Preheat oven to 350 degrees.
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2Add oil to a skillet and brown ham lightly. Remove it to a dish.
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3Add the flour to the skillet, and stir to make a roux.
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4Add the cream of mushroom soup. Stir to mix. Add salt and pepper to the mix.
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5Slowly stir in milk. Heat, stirring, until it simmers.
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6Meanwhile, in a 2 quart casserole, layer ham, potatoes, carrots & onions. Repeat layers unitl all is used up.
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7Gently pour in the milk/soup mixture.
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8Bake at 350 degrees, covered, for 1 hour. Uncover and bake for another 15 minutes, until carrots and potatoes are tender.
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9Serve with a salad and or green beans!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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