Saturday, September 20, 2008

Ham and Potato Casserole

This is a recipe that my family has made for years. My mother used to make it and then, after I got married, I started making it for my family.  It is so easy and always a favorite!

I have made it many times using leftover ham slices, but it is so convenient to use canned ham and crumble it. 

*Note: This is also good in the crock-pot with leftover ham sliced into thin slices.

5 - 6 potatoes, sliced
2 cans Hormel canned ham
1 onion, sliced in rings
1 can cream of mushroom soup**
1 cup milk
Salt & Pepper to taste

** Can use 2-3 Tablespoons of flour mixed with 1 cup of milk as a substitute for cream of mushroom soup.

Thinly slice potatoes and layer in a single layer on bottom of 13 x 9 baking dish that has been sprayed with cooking spray.

Crumble ham over layer of potatoes.

Slice onion into rings. Separate rings and layer over top of ham.

Sprinkle with salt and pepper. 

Repeat these layers again; ending with a layer of potato slices. Combine can of mushroom soup and 1 cup milk and whisk together until well-blended.

Pour soup mixture over entire casserole.

Bake covered at 350 degrees for 1 hour. Remove cover and bake an additional 15 minutes or until browned.


andrea said...

oh, that looks like a perfect autumn supper!

Casey said...

Wow, I haven't even had breakfast yet and now I want some Ham and Potato Casserole. Im stuck in the Dallas Airport right now, and I am pretty sure they don't have anything around here that looks that good!! Yummy

Jennifer said...

Yum Yum!
This casserole sounds delicious! Thanks so much for sharing!