Ham and Potato Casserole
|Potatoes||6 Large, cooked, peeled, thinly sliced|
|Seasoned pepper||To Taste|
|Chopped ham||12 Ounce (1 Can)|
|Diced green pepper||1⁄3 Cup (5.33 tbs)|
|Canned pimientos||1⁄3 Cup (5.33 tbs), diced|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup, 1 Package)|
About 1 hour and 15 minutes before serving: In well-buttered 1 1/2-quart shallow baking dish, arrange one-third of potato slices, overlapping slightly.
Sprinkle with salt, seasoned pepper.
Preheat oven to 375°F.
Cut ham into 10 slices; arrange half on potatoes in dish; sprinkle with half of green pepper and pimiento.
Top with another third of potatoes, rest of ham slices, green pepper and pimiento.
Top with remaining potatoes.
Dot with butter.
Bake 10 minutes.
Meanwhile, combine eggs with milk and 1/4 teaspoon salt; spoon over casserole mixture; continue baking 40 to 45 minutes.
Sprinkle with cheese; bake until bubbly.