"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ham Casserole, by Pam Bridges, is from The Shurtleff Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lg. White Onion (cut into thin onion rings) 4-6 Med./Lg. Red Potatoes (raw, sliced very thin) 4 c. Chopped Cooked Ham Flour Butter Milk
In Lg. Casserole Dish layer covered dish evenly: ham, potatoes & onions. Sprinkle that layer with a light dusting of flour and put about 6 butter pats cut in half evenly over layer. Add salt & pepper. Repeat layers until casserole dish is 3/4 full. (usually 2-3 layers) Pour milk over the top until it is about 1/4 way up casserole dish. Bake 350 approx 1hr. (or until potatoes & onions are tender)
1 1/2 hr. total
I like alot of salt & pepper in this recipe but season to your taste. Sometimes I add frozen peas to this recipe too. This is a New England (Maine) recipe Aunt Irene Powell taught me to make.
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