Ham and Potato Scallop

I have been getting in "one of those ruts" where I start cooking the "same ole things" over and over and over again - my poor family!!  So early this week, I opened up my Better Homes and Garden New Cookbook and started leafing through the pages searching for new recipes.  If I found one that sounded interesting, I marked it with a paper clip, wrote down whatever ingredients I might need to buy and continued looking through the cookbook.  I think I found about 7 or 8 new recipes to try.

Well, last night was the first night of "experimenting."  This recipe sounded like a good place to start. 

Ham and Potato Scallop by Better Homes and Gardens New Cookbook

Ingredients:

1 1/2 cups cubed fully cooked ham
1/4 cup chopped onion
4 medium potatoes (peeled and thinly sliced) - I used the Yukon gold potatoes - didn't peeled, just sliced.
1 10 3/4 oz can Cheddar Cheese Soup
1/2 cup milk
1/4 cup bread crumbs ** (I substituted crumbled up Ritz Crackers - so much better!!
2 T dried parsley
1 T melted butter (I omitted that)

Directions:

Preheat oven to 350

In a 1 1/2 quart casserole dish, layer half the ham, onions and potatoes.  Repeat the layers.

In a separate bowl, mix the soup and milk.  Pour over the layered potatoes/ham/onion mixture.

Bake for about 1 hour until the potatoes are tender.  Remove from the oven.

Mix the crumbs with the parsley and sprinkle over the top of the casserole. 

Bake uncovered for an additional 15 minutes.

Entire Recipe:

Ham and Potato Scallop by Better Homes and Gardens New Cookbook

Ingredients:

1 1/2 cups cubed fully cooked ham
1/4 cup chopped onion
4 medium potatoes (peeled and thinly sliced) - I used the Yukon gold potatoes - didn't peeled, just sliced.
1 10 3/4 oz can Cheddar Cheese Soup
1/2 cup milk
1/4 cup bread crumbs ** (I substituted crumbled up Ritz Crackers - so much better!!
2 T dried parsley
1 T melted butter (I omitted that)

Directions:

Preheat oven to 350

In a 1 1/2 quart casserole dish, layer half the ham, onions and potatoes.  Repeat the layers.

In a separate bowl, mix the soup and milk.  Pour over the layered potatoes/ham/onion mixture.

Bake for about 1 hour until the potatoes are tender.  Remove from the oven.

Mix the crumbs with the parsley and sprinkle over the top of the casserole. 

Bake uncovered for an additional 15 minutes.

ENJOY!!

Comments:

This was good!!  I definitely see me making this again - both my husband and son loved it.  And it is so very easy to make.