I tried out a new recipe this week. I'm calling it Potato & Ham Casserole. It was quite tasty, easy to make, and tastes good reheated!
I actually threw this together the other afternoon for lunch - we desperately needed to go grocery shopping, so I only had a few things in the cupboard/refrigerator. I knew I wanted to use potatoes & ham - so, I started looking around and came up with this idea.
POTATO & HAM CASSEROLE
5-6 Potatoes, peeled, cubed, & boiled
1 can of cream of mushroom
1/2 cup of Sour Cream
1/4 block of Cream Cheese
1/4 cup of diced onion
1/2 cup of shredded cheddar cheese
1 can of Corn (I used Niblets)
1 to 1 1/2 cups of diced ham
Kosher Salt, Pepper, Lemon Pepper, Garlic Powder, Oregano
Peel, cube, and boil the potatoes. I did not let my potatoes cook all the way until they were tender - they were still a little crisp. Drain them.
While the potatoes are cooking, mix together the diced onion, sour cream, cream cheese (I put mine in the microwave for about 20 seconds to soften it), cream of mushroom, cheese, salt, peppers, garlic powder, & oregano (enough to taste) until well blended. I only had lunch meat style ham, but you could use a ham steak, or really any kind of ham here and roughly chop into pieces. Mix that into the soup mixture along with the can of corn and cheese. Mix well.
Lightly grease a casserole dish and place potatoes on bottom of dish. Spread the soup/ham mixture on top and bake at 375* until lightly golden or until potatoes are tender.
*You can use low fat options with this recipe: fat free cream of mushroom, low fat sour cream, etc. - it will still be yummy!*