Scalloped Potatoes And Ham
|Canned low sodium condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Cooked low sodium ham||8 Ounce, cubed to make 1 1/2 cups|
|Chopped onion||1 Cup (16 tbs) (1 Large Size)|
|Thinly sliced peeled potatoes||4 1⁄2 Cup (72 tbs)|
|Fine dry bread crumbs||2 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Margarine||1 Teaspoon, melted|
For sauce, in a medium mixing bowl stir together the soup, milk, marjoram, and pepper.
In a 2-quart casserole layer half of each of the ham, onion, potatoes, and sauce.
Bake, covered, in a 350° oven about 1 hour or till the potatoes are nearly tender.
In a small mixing bowl stir together the bread crumbs, parsley, and melted margarine.
Sprinkle atop casserole.
Bake, uncovered, for 15 minutes more or till potatoes are tender.
Let stand for 10 minutes before serving.
If desired, garnish with a tomato rose and parsley sprig.