Sour cream and cheese give this hearty casserole an irresistible richness. Paired with fresh fruit, it is a filling breakfast, lunch or dinner. —Rosetta Miller, Middlebury, Indiana
Ham ‘n’ Potato Casserole
Ingredients
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups sour cream
- 4 ounces process cheese (Velveeta), cubed
- 1 cup shredded Colby cheese
- 8 hard-boiled large eggs, coarsely chopped
- 3 cups cubed cooked potatoes
- 2 cups cubed fully cooked ham
- 2 tablespoons dried minced onion
- 2 tablespoons minced fresh parsley
Directions
- In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Cook and stir for 1-2 minutes. Remove from the heat; stir in sour cream and cheeses. Cook and stir over low heat just until cheese is melted (mixture will be thick). Remove from the heat. Stir in the eggs, potatoes, ham, onion and parsley.
- Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and edges are golden brown.
Loading Popular in the Community
Loading Reviews
