Vegetable and Ham Casserole
|Potatoes||2 Large, peeled and thinly sliced|
|Onion||1 Medium, thinly sliced|
|Carrots||3 , scraped and sliced|
|Chopped cooked ham||2 Cup (32 tbs)|
|Cream of celery soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1 Dash|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
1 Preheat the oven 375°F.
2 Lightly grease a 2-quart baking dish.
3 In the prepared baking dish, layer half each of potatoes, onion, carrots, and ham.
4 In a bowl, add the soup, milk, and pepper.
5 Pour half of the sauce over vegetable mixture in dish.
6 Layer the remaining vegetables and ham over sauce.
7 Put the remaining sauce on top.
8 Cover and bake for 1 hour.
9 Remove the cover and sprinkle with with Parmesan cheese.
10 Bake for another 10 minutes.
11 Serve hot.
Calories 236 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.9%
Saturated Fat 2.8 g13.8%
Trans Fat 0 g
Cholesterol 21.6 mg7.2%
Sodium 962.8 mg40.1%
Total Carbohydrates 31 g10.5%
Dietary Fiber 5.2 g20.7%
Sugars 5.2 g
Protein 13 g26.7%
Vitamin A 106% Vitamin C 40%
Calcium 13.9% Iron 5.7%
*Based on a 2000 Calorie diet