"Those who forget the pasta are condemned to reheat it."--Unknown

Crunchy Top Ham and Potato Casserole Recipe

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This recipe for Crunchy Top Ham and Potato Casserole, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aaron Hirsch
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs southern style has browns (thawed)
1 can (10 3/4 oz) cream of chicken soup, undiluted
1/2 cup butter, melted
2 cups (16 oz) sour cream
2 cups cubed cooked ham
1/2 tsp ground pepper
1/3 cup chopped green onion
1 1/2 cups (6 oz) shredded cheddar cheese

Topping:
2 cups crushed corn flakes
1/2 cup butter, melted

Directions:
Directions:
Combine all casserole ingredients. Mix well. Place in 9 x 13" pan. Combine topping ingredients. Sprinkle on casserole. Bake at 350 for 1 hour.

 

 

 

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