After Easter Scalloped Potatoes and Ham
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
1 can(s)cream of mushroom soup
1 can(s)milk (use can from soup to measure)
1 can(s)corn (left over corn from Easter dinner if have)
2 ccolby-jack cheese or any cheese you desire
6-8potatoes peeled and thinly sliced
·as much left over ham as your heart desires I use spiral ham and just tear pieces. a full ham dice into pieces
1/3 cdiced 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
- Mix soup and milk can or left over corn, salt and pepper, ham and cheese. Mix all in a big bowl add in potatoes mix well pour into 9 by 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.
- 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.