I have been testing out new casseroles to help out my stepdaughter and her family. They have become my guinea pigs for tasting:) Here is the recipe and directions for an easy Ham and Potato Casserole that my son-in-law really liked.
Mixing it up in a big bowl...I used the biggest bowl I had it it wasn't big enough. There's a lot of food to be mixed.
Then I transfered it all to a greased 9x13 pan and added the cornflake topping. It was then baked for an hour.
Here it is fresh out of the oven:
And of course I had to sample it:) I thought it was pretty good.
Ham And Potato Casserole
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked ham
2 cups (16 ounces) light sour cream
1-1/2 cups (6 ounces) light shredded cheddar cheese
1 can (10-3/4 ounces) fat free condensed cream of chicken soup, undiluted
1/2 cup butter, melted
1/3 cup chopped green onions
1/2 teaspoon pepper
2 cups crushed cornflakes
1/4 cup butter, melted
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through. Yield: 10 servings.
Note: To save on the cost I may try using fresh cubed potatoes next time.
Next time I will post another recipe. I have been trying many new ones and I will post the ones that I would make again:)