Real Recipes From Real Home Cooks ®

after easter scalloped potatoes and ham

(4 ratings)
Blue Ribbon Recipe by
Tammy Ward
Muncie, IN

An easy leftover dish that pleases anyone!

Blue Ribbon Recipe

What a great recipe to use up leftovers. The potatoes and ham are creamy and the corn adds some sweetness to the dish. The whole crew gobbled this up! Perfect for your extra ham.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 -6
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For after easter scalloped potatoes and ham

  • 1 can
    cream of mushroom soup (10.5 oz)
  • 1 can
    milk (use can from soup to measure)
  • 1 can
    corn (15.25 oz, leftover corn from Easter dinner if have)
  • 2 c
    Colby jack cheese or any cheese you desire
  • 6-8
    potatoes, peeled and thinly sliced
  • as much leftover ham as your heart desires I use spiral ham and just tear pieces; a full ham dice into pieces
  • 1/3 c
    diced onions or three chopped scallions (optional)
  • salt and pepper
  • extra cheese to top towards end of cook time

How To Make after easter scalloped potatoes and ham

  • 1
    Peel and thinly slice potatoes not too thin... if they are too thick it takes forever to cook. (Make sure to rinse after slicing)
  • 2
    Mix soup and milk can or leftover corn, salt, pepper, ham, and cheese. Mix all in a big bowl add in potatoes mix well pour into 9 x 13 pan or large pot on stove. Cover and bake at 350 until potatoes are tender the last 10-15 mins add cheese on top and cook until melted or brown. Serve with dinner rolls or bread and butter.
  • 3
    If making in pot on stove top the cooking time will be a little longer because it has to be cooked on lower heat and stirred several times.