Country Scalloped Potatoes and Ham Recipe

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This is a great recipe for using up that leftover ham from Easter. There is very little prep time and it is a delicious combination of flavors. You and your family will love it. So plan ahead for a dinner using your Easter leftovers and give this Country Scalloped Potatoes and Ham Recipe a try.


1 can (10 3/4 ounces) Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1 can (10 1/2 ounces) Chicken Gravy

1 cup milk

5 medium potatoes, peeled and thinly sliced (about 5 cups)

1 small onion, thinly sliced (about 1/4 cup)

2 1/2 cups diced cooked ham

1 cup shredded Cheddar cheese (about 4 ounces)



1. Stir the soup, gravy and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.

2. Bake at 375°F. For 40 minutes. Uncover and bake for 25 minutes. Top with the cheese. Bake for 5 minutes or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.


Happy Easter!


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