.....

        This recipe is actually a " combination " of two different recipes that I orginally found on the internet years ago.   Over time, " as always ", I modified this and that, added this and that, and so on, until this final recipe was actually born !

        This is one of our recipes that we have about " twice a month " during the fall and winter and it's a great " Comfort Food " !   There are multiple options you can try when making this ..... See the recipe below for more.

•   2 - Tablespoons of butter

•   1 - small onion  -  ( chopped - Optional ~ but better with )

•   2 - 14 ^1/5 oz. cans of diced new potatos  -  ( We actually use fresh peeled potatos )  -  ( see Tip #1 )

•   2 - 10 ^1/5 oz. cans of cream of potato soup

•   2 - 8 oz. slices of ham  -  ( diced - or 2 cups of leftover ham )

•   1 - 8 oz. container of sour cream

•   2 - 8 oz. packages of fresh shredded sharp cheddar chesse  -  ( divided )

•   1/2 - cup fresh shredded parmesan cheese  -  ( or 1/4 cup of grated parmesan cheese )

•   1/2 - cup of buttery crackers ( such as "Ritz" ) for topping   -  ( crushed - Optional ~ but better with )

•   Cooking Spray  -  ( like Pam )

•   Salt & Pepper  -  ( to taste )

•   9" x 13" glass baking dish.

1.   Pre-heat oven to 350 degrees.

2.   In a large frying pan, melt the butter over low heat & saute the onions.

3.   Once onions are tender remove the pan from the heat.

4.   Add soup, diced ham, potatos, sour cream, 1-^(1/2) cups of cheddar cheese, & parmesan cheese to pan with the onions.

5.   Gently mix all the ingredients in the pan until everything is mixed together well.

6.   Spray a 9" x 13" glass baking dish with the non-stick cooking spray.

7.   Spoon the mixture into the baking dish and top with 1/2 cup of remaining shredded cheddar cheese.

8.   Bake uncovered for 35 minutes.

9.   Remove from oven and sprinkle crushed crackers over the casserole.

10.   Return to the oven for another 5 - 7 minutes to let crackers brown.

11.   Remove from oven and let it sit for about " 10 minutes " .... Then Enjoy !

        Yeah ..... peeling and cooking potatos does take longer ..... about 30 minutes or so.

        However we like the bigger chucks & the taste of fresh potatos ..... We always use " Yellow or Golden Potatos " since they hold up better than other potatos when being cooked twice.

        So we dice up about " 6 cups " ( around 2 pounds ) and then cook them until they are fork tender and then drain them and run cold water over them to stop the cooking .....


Idea for this Recipe :
Whenever I cook potatos or frozen veggies on the stove
I have started to use about
1/2 of a Tablespoon of
Morton's Nature Seasoning in the water !


The ingredients include:
salt, pepper, sugar, onion, garlic, parsley, & celery




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or at ( russpickde@comcast.net )


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