Scalloped Potatoes With Pork Tenderloin

For years I made a version of this recipe and then at some point lost it. I saw a similar but different recipe at Taste of Home and it inspired me to create this recipe combining some features from the Taste of Home recipe and my memory from the past. This dish can be made with cubed ham instead of the tenderloin if you wish.

• Ready In: 2 hrs
• Serves: 10
• Yields: 1 casseroles

Ingredients

• 1 (10 1/2ounce) can  of cream  condensed mushroom soup
• 1 (10 1/2ounce) can  of cream of condensed  chicken soup
• 1 (10 1/2ounce) can  of cream  condensed cheddar cheese soup
• 1  teaspoon ground black pepper
• 8  ounces evaporated milk
• 4  lbs potatoes
• 1 1⁄2 lbs ham or 1 1⁄2 lbs  pork tenderloin, cubed
• 1  cup  of shredded colby-monterey jack cheese

Directions

1. In a greased 9 x 13 pan put 1/3 of the potatoes.
2. Place 1/3 of the cubed meat.
3. Add another layer of potatoes then a layer of meat, twice.
4. Mix soups, milk, shredded cheese and black pepper.
5. Pour the seasoned soup/milk mixture over the casserole evenly.
6. Dot the top with butter.
7. Bake covered @ 350 degrees for an hour.
8. Remove cover and bake another 30 minutes or until tender and golden brown.