The Corner Store Online

www.thecornerstoreonline.ca

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January 2007

Scalloped Ham & Potatoes 1 lb. fully cooked ham, sliced thick 5 cups thinly sliced potatoes 1 can cream of mushrom soup or cream of celery soup 1/4 cup milk 1/2 cup chopped onions 1/4 cup chopped green pepper dash of black pepper 2 tbsp. butter 1 cup shredded cheddar cheese Cut ham in bite-size cubes. Place half of the potatoes in a greased, shallow, 2 quart casserole dish. Cover with ham pieces. Top with remaining potatoes. Combine soup with milk, green pepper, black pepper and pour over potatoes. Dot with butter. Cover with foil and bake for 1 hour at 350 F. Remove covering , bake longer or until potatoes are done. Sprinkle shredded cheese over scalloped potatoes for the last 15 minutes