Even though this recipe calls for leftovers, you can also do it starting with brand new foods. It’s really good either way, but just nice to have when you have pounds of ham you don’t know what to do with. After trying it once, I knew I was going to want it again. Now, every once in a while, I will buy a nice sized ham just so that we will have leftovers to make this dish. It’s a guarantee that we are going to get at least two good meals that week!
I never worry about storing leftovers away now that I know I can do this!
Ingredients
1 can(s) Campbell’s cream of mushroom soup
1 can(s) milk (use can from soup to measure)
1 can(s) Del Monte corn (left over corn from Easter dinner if have)
2 c Kraft colby-jack cheese or any cheese you desire
6-8 potatoes peeled and thinly sliced
as much left over ham as your heart desires I use spiral ham and just tear pieces. a full ham dice into pieces
1/3 c diced onions or three chopped scallions (optional)
salt and pepper
extra cheese to top towards end of cook time
Instructions
Peel and thinly slice potatoes not too thin… if they are too thick it takes forever to cook. (Make sure to rinse after slicing)
Mix soup and milk can or left over corn, salt and pepper, ham and cheese. Mix all in a big bowl add in potatoes mix well pour into 9 by 13 pan or large pot on stove.
Cover and bake at 350 until potatoes are tender the last 10-15 mins add cheese on top and cook until melted or brown. Serve with dinner rolls or bread and butter.
If making in pot on stove top the cooking time will be a little longer because it has to be cooked on lower heat and stirred several times.
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Quick Tip: Use whatever shredded cheese you have in the fridge.
Thank you Old World Garden for this great photo.
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