Ham and Potato Casserole

“This is my Mom's recipe. Haven't had it in years but it was a rainy night and I had leftover ham. Forgot how wonderful things taste from your childhood! Very easy main dish meal.”
READY IN:
1hr 25mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 4 -5 medium red potatoes or 4 -5 medium yellow potatoes, peeled and thinly sliced
  • 12 green bell pepper, diced
  • 12 medium onion, diced
  • 1 12 cups diced cooked ham
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 12 cup whole milk
  • 1 tablespoon butter
  • 34 cup canned plain breadcrumbs

Directions

  1. Preheat oven to 350 degrees.
  2. Spray 1 1/2 quart casserole dish with non-stick spray or lightly butter.
  3. Arrange half of potatoes, green pepper and onion, and ham in dish.
  4. Sprinkle with freshly ground black pepper.
  5. Repeat with remaining half potatoes, peppers, onions and ham.
  6. Mix soup and milk in seperate container until fairly smooth.
  7. Pour over casserole.
  8. Gently move ingredients around so mixture can seep inches.
  9. Cover and cook for one hour.
  10. Heat the 1 tablespoons butter in saucepan or microwave until just melted.
  11. Add bread crumbs and toss to coat.
  12. Remove lid from casserole and sprinkle with crumbs.
  13. Continue to cook uncovered for 15 minutes.
  14. Remove from oven and allow to stand for 10 minutes.

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