Potato Deviled Ham Casserole
|Toasted bread slice||1 , cut into 0.25 inch cubes|
|Potatoes||6 , pared, cooked and cut in chunks|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Onion||1 Small, sliced and separated into rings|
|Deviled ham||4 1⁄2 Ounce (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Prepared horseradish||1 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Tabasco||3 Drop (Adjust Quantity As Per Taste)|
Melt the 2 tablespoons butter in a skillet.
Add toast cubes and with a spoon move and turn until all sides are coated; remove from heat.
Put potatoes into an llx7-inch shallow baking dish.
Pour a mixture of vinegar, salt, and pepper over potatoes.
Arrange onion rings over potatoes.
Spoon the deviled ham over all.
Dot with the remaining butter.
Blend sour cream, horseradish, sugar, garlic powder, and Tabasco and spoon over all.
Top with croutons.
Set in a 350Â°F oven 15 to 20 minutes, or until thoroughly heated.