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Potato and Ham Casserole

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“This is a good way to use the ham leftovers from Easter Sunday Dinner. Enjoy.”
READY IN:
1hr
SERVES:
4-6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick.
  2. Preheat oven to 350°F Combine sour cream, potato soup, salt and pepper.
  3. Layer bottom of a 2 quart casserole with 1/3 of potato slices, cubed ham, then 1/3 cream mixture.
  4. Repeat layering 2 more times. Sprinkle bread crumb and shredded cheese mixture over top.
  5. Bake uncovered about 30 minutes, or until heated through and browned on top.

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