1/2 cup chopped onion
1/2 cup chopped celery
1 tbsp. butter
1-1/2 cups cubed fully cooked ham
6 slices process American cheese, cut into 1/2-in. strips
1 can cream of chicken soup
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| HAM AND POTATO BAKE | ||
| Yields about 4 servings | ||
| 4 medium red potatoes, thinly sliced 1/2 cup chopped onion 1/2 cup chopped celery 1 tbsp. butter 1-1/2 cups cubed fully cooked ham 6 slices process American cheese, cut into 1/2-in. strips 1 can cream of chicken soup |
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| Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain. In a large skillet, saute onion and celery in butter until tender. Stir in potatoes. In a greased 2-qt. baking dish, layer half of the potato mixture, ham and cheese. Top with remaining potato mixture and ham; spread with soup. Arrange remaining cheese strips in a lattice pattern over the top. Bake, uncovered, at 350 for 35-40 minutes or until heated through. | ||