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.
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READY IN: 2hrs
SERVES: 10
YIELD: 1 casseroles
UNITS: US
INGREDIENTS
Nutrition- 1(10 1/2 ounce) can of cream condensed mushroom soup
- 1(10 1/2 ounce) can of cream of condensed chicken soup
- 1(10 1/2 ounce) can of cream condensed cheddar cheese soup
- 1teaspoon ground black pepper
- 8ounces evaporated milk
- 4lbs potatoes
- 1 1⁄2
- 1cup of shredded colby-monterey jack cheese
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DIRECTIONS
- In a greased 9 x 13 pan put 1/3 of the potatoes.
- Place 1/3 of the cubed meat.
- Add another layer of potatoes then a layer of meat, twice.
- Mix soups, milk, shredded cheese and black pepper.
- Pour the seasoned soup/milk mixture over the casserole evenly.
- Dot the top with butter.
- Bake covered @ 350 degrees for an hour.
- Remove cover and bake another 30 minutes or until tender and golden brown.
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