Prep 30 mins
Cook 1 hr 30 mins
An easy way to make home made scalloped potatoes. The mushroom soup makes this dish creamy and tasty
- salt and pepper
- season salt (optional)
- 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
- 1 cup cooked ham, chopped
- 0.5 (10 7/8 ounce) can water
- 4 -5 medium potatoes, sliced thin
- Mix the soup in water in 2-quart casserole dish.
- Add potatoes and ham.
- Salt pepper to taste; mix well.
- Bake at 350°F for 60-90 minutes.
- Enjoy with biscuits and green beans.
This is great comfort food, and I looked through a lot of recipes to find one that was lower in fat. But it needs tweaking... The sauce was very runny and unattractive; I will try omitting the water next time. I added some shredded cheddar to the sauce and the flavor was spot on, but it made the sauce look curdled, so I will have to experiment with diff. kinds of cheese. Also, I used just 3 small/medium potatoes and almost double the ham. The ratios in the recipe seem too heavy on the spuds. But thanks for posting a simple, lower-fat recipe! My husband LOVED it!
This was fabulous! Want to make it even lower calories? I used 98% fat free cream of mushroom soup, skim milk, and mixed in some fat free cheddar cheese and minced onion. Holy cow! It was so quick and easy. Adding this one to the regular low fat meals. Thanks for the recipe Aunti Di.
These turned out great. I also added shredded cheese and milk instead of water. I also used Jennie O extra lean Turkey Ham instead of regular ham. I didn't cover them, so the ones on top were cooked more than the ones on the bottom. Next time I will definately cover them. Very tasty, thank you!