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–+ servings

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 minutes
Cook Time 1 hour 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 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.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 5 February 2023.