Prep 20 mins
Cook 45 mins
- 4 medium potatoes, peeled cubed and boiled
- 3 cups cubed ham
- 1 small onion, chopped
- 1 (11 ounce) canniblet corn, drained
- 2 cups shredded cheddar cheese
- 1 pint whipping cream
- salt and pepper
- Place potatoes, ham, onion, and corn in a 13x9x2 baking pan sprayed with non-stick spray. Sprinkle with salt and pepper. Melt the cheese in whipping cream in saucepan over medium heat. Pour melted cheese over ham and vegetables. Bake 350' FOR 30-35 minutes.
Excellent dish! And so easy. I had some fresh asparagus tips so used it instead of the corn. I sauteed my onions with the asparagus tips before adding to the rest of the mixture. Didn't add any salt either and it came out great. I will definitely use this recipe again, and next time I'll try using Land o Lakes Fat Free Half & Half to lower the fat. Thanks for a great recipe!! Ar
A nice variation on a ham/potato casserole. I didn't have corn, so used frozen peas(which I thawed out) and really liked the combination. This dish is now on my "comfort food" list.
This is a very easy and delicious family-pleasing casserole. I followed the recipe exactly as written, but used a 15 oz drained can of corn, not 11 oz. I garnished with some parsley. Thanx for a great casserole. I'll make this again.