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Scalloped Potatoes And Ham

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  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
  Pepper 1⁄4 Teaspoon
  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.
Set aside.
In a 2-quart casserole layer half of each of the ham, onion, potatoes, and sauce.
Repeat layers.
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.

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Scalloped Potatoes And Ham Recipe