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Wednesday, March 25, 2009

Ham & Potato Casserole

I like easy dishes that I can prepare in advance and this is one of them. For a stay-at-home mom like myself, it is always impossible to do anything in the kitchen continuously especially when my little tot is awake. So I prepared this Ham and Potato Casserole while my son was napping; kept it in the fridge and just popped it in the oven just before dinner.



1 lb left-over ham, cubed

3-4 thinly sliced, peeled potato, parboiled
1 cup shredded carrots

1 can Cream of Mushroom soup

1 cup shredded cheddar cheese

1/4 cup milk

1 Tbsp chopped onions

1 cup soft bread crumbs

1 Tbsp melted margarine

1/8 tsp pepper
1. Preheat oven to 350 deg F. Place half of the potato and half of the carrots in a Pam-sprayed 2 quarts casserole dish.

2. Combine ham, soup, half of cheese, milk, onions and pepper. Pour half of the mixture over the potatoes and carrots. Repeat layers.

3. Combine crumbs, remaining cheese and melted margarine. Sprinkle over the casserole.

4. Bake until heated through approximately 45 minutes.

PARBOIL means to cook partially by boiling for a brief period.
The length of time in parboiling potatoes really depends on the size

but the rule of thumb is:
5-6 minutes for small potatoes;
6-7 minutes for medium potatoes;
and 8-9 minutes for large potatoes.

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