This is a recipe that Matt requests for me to make often. The kids usually get excited about this meal as well. In fact when the girls came down to help empty the dishwasher and saw this sitting in the casserole dish waiting to go into the oven they both said, "Yummy! My favorite!" And any recipe I can get that reaction from is a winner in my book. We generally have leftovers so we can eat it two nights which makes things easier on me. And the leftovers are pretty good too. I almost think with this recipe it's better the second time around. I generally serve this with a salad and some fruit fro dessert. Tonight we are having Cantalope, which is one of Matt's favorite fruits. Though I can't stand the taste or the smell.
Ham and Potato Casserole
Prep: 10 minutes Cook: 30 minutes
1 (26 ounce) package frozen shredded potatoes
1 (1 pound) ham slice, cut into bite-sized pieces (2 1/2 cups)
1 (10 3/4 oz) can cream of potato soup, undiluted
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded sharp Cheddar cheese
Combine first 4 ingredients; spoon mixture into a lightly greased 13 X 9 X 2 inch baking dish. Bake, uncovered, at 400 degrees for 25 minutes; sprinkle with cheeses and paprika. Bake 5 more minutes or until thoroughly heated. Yield: 4 to 6 servings.
* You can use just about and canned "cream of" soup in this versatile casserole.
* I usually buy the cubed ham in the deli section at the grocery store. This saves me a little time in making this meal. I also usually use all 30 ounces of potatoes in the bag. I haven't been able to find a 26 ounces bag of potatoes.