Creamy Ham and Potato Casserole

Directions:

4 medium size potatoes, sliced very thin

2 cups chopped ham (use leftover baked ham or a ham steak diced)

1/2 cup chopped onion

4 Tbs. butter

1 can Cheddar cheese soup

1  (12oz.) can evaporated milk

1 cup milk

1/4 tsp. celery salt

1/4 tsp. garlic powder

seasoned salt

black pepper

2 cups shredded cheddar cheese or Monterrey Jack/cheddar blend

In a skillet over medium heat lightly sauté the onion and ham in the 4 Tbs. butter just until the onion is soft.

Layer 1/2 of the potato slices in a 2 1/2 to 3 quart casserole dish that has been sprayed with nonstick spray.  Sprinkle lightly with seasoned salt and black pepper.

Layer half of the ham, onion and butter mixture over potatoes.

Sprinkle half of the cheddar cheese over the ham.

Repeat layers again with potatoes and ham. 

In a sauce pan over low heat combine the cheddar cheese soup, 

the milk and the celery salt and garlic powder until warm and combined.  

Pour over the ham and potatoes. 

The liquid should come up just to the top of the potatoes.

Sprinkle with the rest of the shredded cheese.  

Cover and bake in a 350 degree oven for 45 minutes. 

Uncover and bake for another 30 minutes or until the potatoes are fork tender.   

 Allow to stand for about 7-10 minutes once it's out of the oven.

-Various types of potatoes require different cooking times so if the 

potatoes are not fork tender cook a little longer. -

-You might need to recover it if the top starts to get too brown-. 

- Most of the time, these cooking times work perfectly though.--

-To prevent spill overs in your oven, you might want to place this on a cookie sheet to bake and make sure your casserole has plenty of room for expansion.-

-This gets very hot and bubbly, especially while it's covered.-