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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is a good way to use the ham leftovers from Easter Sunday Dinner. Enjoy. Ingredients:
4 large potatoes, peeled |
1 cup ham, cubed |
1 cup sour cream, light |
1 (10 1/2 ounce) can cream of potato soup, reduced fat |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup soft breadcrumbs, combined with |
1/2 cup sharp cheddar cheese, shredded |
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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