Ham & Potato Casserole

Teresa Fadley's Note:

This is a very easy and delicious stick to your ribs casserole. Serve it with a salad and bread & butter.........a real man-pleaser!

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 2 cups cubed ham
• 6 -10 sliced potatoes (, depends on size of family)
• 1 large onion
• 2 carrots
• 1 can Campbell's Cream of Mushroom Soup
• 1 can Campbell's condensed cream of celery soup
• 1 cup milk
• salt & pepper
• Velveeta cheese slices (optional)

Directions:

1. Peel and slice potatoes, carrots, and onion.
2. Mix ham cubes with vegetables.
3. spray 11x14 baking dish with Pam.
4. Put vegetables in dish.
5. Mix soups and milk with a wire whisk.
6. When smooth add to vegetables and ham.
7. Mix well then sprinkle with salt& pepper.
8. You may cover the top with sliced Velveeta cheese if you prefer.
9. Cover with aluminum foil and bake 1 hour at 350 or until vegetables are tender.
10. Note: When ham prices are low, usually at Christmas& Easter I always buy 2 hams, cube it, then can it into pint jars.
11. This way the ham is always tender and has it's own natural juices. I mix the juices with the soups.

Reviews

[HOUSEMANAGER (Charlene)]

In theory I expected this to be good old “Comfort Food” but unfortunately it didn’t turn out that way for me. I found that once I got it all mixed up that two cans of soup plus a cup of milk just made it way to liquid. I think part of the problem here was that I was closer to having six potatoes as opposed to ten, which would have absorbed much more of the sauce. When I took it out a hour later the vegetables were still not quite cooked and all the cheese just disappeared into the soup mixture. I also found that one large onion was quite overpowering with the vegetables. Never-the-less I’m submitting a photo of this dish in gratitude of your sharing it, I just wish I could have given you a more positive review. What can I say... you win some you loose some.

[KeyWee]

This is definitely an addition to my "comfort food" category. I didn't have any of the cream soups called for, so I used two cans of cream of chicken soup - worked out fine. Otherwise, I made no changes to the recipe as written. Easy to put together (you could do ahead if you wanted to) and toss into the oven. I served it with salad and warm cornbread.

[Belinda McManaway]

All I can say is WOW!! This is one of those recipes you try and you know you will be making it often. Thanks for the great recipe teresa lynn.