10 potatoes peeled, sliced,boiled and drained
4c. shredded cheddar cheese
4c. diced ham
1 onion diced
salt
pepper
6T. butter
2 cans evaporated milk
1. Make an assembly line. Potatoes in one bowl, ham in bowl, onion inanother bowl and lets get ready to assemble.
2. Grease a glass casserole pan with 3T of butter.
3. Place a third of the potatoes on bottom, top with a third of the ham and a third of the cheese, sprinkle some salt and pepper over the top and do that 3 more times.
4. Take The rest of butter and dab it on the top of the casserole, then pour the 2 cans of evaporated milk around top and edges of the casserole.
5. Cover with foil and bake at 350 for an hour.
**TRICK** you can use raw poatoes but add 2 hours to cooking time.
**TRICK** I own that Rachel Ray Stoneware set and I love it!!!! for all my casseroles, stews and ovened yummies!
4c. shredded cheddar cheese
4c. diced ham
1 onion diced
salt
pepper
6T. butter
2 cans evaporated milk
1. Make an assembly line. Potatoes in one bowl, ham in bowl, onion inanother bowl and lets get ready to assemble.
2. Grease a glass casserole pan with 3T of butter.
3. Place a third of the potatoes on bottom, top with a third of the ham and a third of the cheese, sprinkle some salt and pepper over the top and do that 3 more times.
4. Take The rest of butter and dab it on the top of the casserole, then pour the 2 cans of evaporated milk around top and edges of the casserole.
5. Cover with foil and bake at 350 for an hour.
**TRICK** you can use raw poatoes but add 2 hours to cooking time.
**TRICK** I own that Rachel Ray Stoneware set and I love it!!!! for all my casseroles, stews and ovened yummies!
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