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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crunchy Top Ham and Potato Casserole Recipe

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This recipe for Crunchy Top Ham and Potato Casserole is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º for 1 hour.

 

 

 

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