Ham & Potato Scallop

Adapted from a recipe in the Casserole Cook Book, page 42.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 30

Cook Time 1 45

Course Lunch, Main Dish

Cuisine American

Servings servings

Equipment

Mandoline
Casserole (3 quart)
Oven

Ingredients

5 cups potatoes, peeled, thinly sliced
½ cup onion, diced
¼ cup green bell pepper, diced
2 cups cooked ham, cut into ½ inch cubes
1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
¼ cup milk
dash black pepper
1 tablespoon butter

Instructions

Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
Peel and slice the potatoes (a mandoline works perfect for slicing), and dice the onion, bell pepper, and cube the ham.
In a large mixing bowl, mix together the soup, milk, and black pepper.
Add the potatoes, ham, onion, and bell pepper. Mix together.
Pour mixture into the casserole, dot the top with the butter. I also added some black pepper as well.
Bake uncovered for 1 hour. Cover and bake for another 45 minutes or until the potatoes are tender. This is after the cover was removed, perfect golden brown color.
Serve and enjoy.