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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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As a pastor's wife, I often cook up contributions to church dinners using on-hand ingredients. This creamy bake was such a hit, I now take it to family get-togethers as well. I make it up ahead, refrigerate it and bake it shortly before serving. Ingredients:
6 cups cubed peeled cooked potatoes |
2 cups frozen cut green beans, thawed |
2 cups cubed fully cooked ham |
2-1/2 cups (10 ounces) shredded colby-monterey jack cheese, divided |
2 tablespoons dried minced onion |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup milk |
1/3 cup mayonnaise |
1/3 cup sour cream |
Directions:
1. In a greased 13-in. x 9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat.
2. Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted. Yield: 8 servings.
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