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Vegetable And Ham Casserole

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Ingredients
  Potatoes 2 Large, peeled and thinly sliced
  Onion 1 Medium, thinly sliced
  Carrots 3 , scraped and sliced
  Chopped cooked ham 2 Cup (32 tbs)
  Canned 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)
Directions

Layer half each of potatoes, onion, carrots, and ham in a greased 2-quart baking dish.
Combine soup, milk, and pepper.
Pour half of sauce over vegetable mixture in dish.
Layer remaining vegetables and ham over sauce; top with remaining sauce.
Cover and bake at 375°F for 1 hour.
Remove cover, and sprinkle with Parmesan cheese; bake an additional 10 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
6

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