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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Esther Yoder combines leftover ham with canned soup, cheese and a few other ingredients to make this mashed potato-topped casserole. My family loves it, notes the Millersburg, Ohio reader. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup cubed process cheese (velveeta) |
2 tablespoons butter, cubed |
2 cups cubed fully cooked ham |
1/4 cup chopped onion |
1-1/2 teaspoons worcestershire sauce |
6 cups mashed potatoes (with added milk and butter) |
Directions:
1. In a large saucepan, combine the soup, cheese and butter. Cook and stir over medium heat until cheese is melted. stir in the ham, onion and Worcestershire sauce.
2. Pour into a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 4-6 servings.
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