I love having leftovers, and especially ham. First you have all those fabulous ham slices that you can fry up for breakfast, and they are soooooooo good. Finally you get down to the small pieces and this is when I make my favorite Scalloped Potatoes and Ham.
Lots of potatoes (I am making a big casserole dish full, so I am using 8 potatoes), a large onion, 1 can of cream of mushroom soup, leftover ham chunks and shredded cheese. I like to use a combination of colby and cheddar.
I peel and cut up 4 large potatoes and layer them in the bottom of the dish, then add about 1/2 of sliced onion on top.
Add some cubed ham chunks and a big handful of shredded cheese.
Spoon 1/2 can undilted soup over the top. Repeat the same process with the rest of the potatoes, onions, ham and cheese.
Fill the remaining 1/2 can of soup with milk, stir to mix well and then spoon evenly over the top of the second layer. Cover with a glass cover or foil and bake in 375 oven for 1 hour or until potatoes are soft and tender with yummy melted cheese and mushroom gravy mixed all the way through.
This is a great main dish meal and then a fabulous side dish for the next night. Tastes just as good the second day warmed in the micro.
A nice salad and just the perfect meal.
You really have to give this one a try. The cream of mushroom soup gives this dish a new and fresh flavor that you will love.
I am joining Rattlebridge Farms for Foodie Friday
