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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I would imagine at some point this came from someone outside of my family, but no one remembers who. If you prefer, use four peeled and cooked potatoes, sliced. Ingredients:
2 (15 ounce) cans potatoes (sliced) |
2 cups carrots, shredded (about 2 medium) |
2 cups ham, fully cooked (diced) |
1 (10 3/4 ounce) can mushroom soup |
1/4 cup milk |
1/8 teaspoon pepper |
3/4 cup breadcrumbs (1 fresh slice) |
1 cup cheddar cheese, shredded |
1 tablespoon butter (melted) or 1 tablespoon margarine (melted) |
Directions:
1. Layer half of the potatoes and then half the carrots in a 2 quart casserole.
2. Stir cubed ham and mushroom soup , 1/2 cup cheese and milk and pepper together.
3. Spread over potatoes and carrots.
4. Repeat layers.
5. Combine melted butter with breadcrumbs and 1/2 cup of cheese.
6. Bake uncovered at 350°F for 30 minutes or until bubbling.
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