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| HAM POTATO BAKE | ||
| 2 (15-16 oz.) cans sliced potatoes, drained, or 4 cups sliced cooked potatoes 2 med. carrots, shredded (1 cup) 1 1/2 cups cubed fully cooked ham 1 can cream of mushroom soup 1/2 cup shredded Sharp American cheese (2 oz.) 1/4 cup milk 1 tbsp. instant minced onion 1/8 tsp. pepper 3/4 cup soft bread crumbs (1 slice) 1/2 cup shredded Sharp American cheese (2 oz.) 1 tbsp. butter or margarine |
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| Layer half the potatoes and half the carrots in a 2-qt. casserole. Stir together cubed ham, mushroom soup, the 1/2 cup shredded cheese, milk, instant minced onion and pepper. Pour half the ham mixture over potatoes and carrots in casserole. Repeat layers. Combine soft bread crumbs, the 1/2 cup shredded cheese, and melted butter; sprinkle over casserole. Bake, uncovered, at 350 until heated through, about 45 minutes. Garnish with parsley sprigs if desired. | ||