"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Potato Ham Casserole Recipe

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This recipe for Creamy Potato Ham Casserole, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Hoekstra
Added: Sunday, May 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (32 oz.) bag frozen hash brown potatoes, thawed
1 stick margarine, melted
1/4 cup finely chopped onion
1 (10 oz.) can low fat cream of chicken soup
1 (16 oz.) carton light sour cream (2 cups)
8 oz. Cheddar Cheese, grated (2 cups)
1 to 2 lbs. low fat ham, cut into 1/2 " cubes
1/3 cup Italian bread crumbs (homemade or from a canister)

Directions:
Directions:
Place all ingredients except the bread crumbs, in a very large bowl and mix well. Place the mixture in a 9X13 baking pan. Top with bread crumbs. Bake uncovered 1 hour at 350 (if using a glass pan, bake at 325 deg.)

Note: This is good for dinner or breakfast. Use 1 lb. ham for a breakfast casserole and a 2 lb. ham for dinner.
Can be assembled a day ahead. Refrigerate. Let stand at room temperature 30 minutes before baking.
Leftovers freeze well.
Serve with: Fresh orange segments - or a fruit salad - broccoli or sugar snap peas - Cornbread muffins (homemade or frozen)
Optional Garnish - canned French fried onions

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:

 

 

 

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