With the holidays quickly approaching, I’m gathering my arsenal of recipes for Thanksgiving and Christmas. I’m also gathering recipes for the left over ham and turkey. Seems I’m always left a lot of one or the other depending on how many relatives show up or if they really wanted ham or really wanted turkey that day.
A co-worker gave me this recipe yesterday. She made it over the weekend and said it was really yummy. It sounds really good and very inexpensive to make. Especially if you already have some left over ham in the refrigerator. Plus ham and potatoes go together like peas and carrots, peanut butter and jelly, Desi and Lucy, Bill and Hillary – no wait – forget that last one.
Potatoes and Ham Casserole
32 oz shredded hashbrowns, thawed or 2 lbs baking potatoes (chopped quite small)
2 or 3 very thick slices of ham cut into bit-sized cubes
1/2 bag to 1 whole bag frozen peas (depends on how much you like peas)
3/4 cup butter, melted, divided
1 to 2 tsp salt (and some pepper too)
1 can cream of mushroom or cream of chicken soup
1/2 small onion, grated or chopped
12 oz cheddar cheese, grated
2 cups corn flakes, crushed (alternative – crushed club or Ritz crackers)
8 oz sour cream
Mix all ingredients, EXCEPT corn flakes and 1/3 cup of the butter, in a very large bowl. Combine well, turn into a 9×13 inch pan. Sprinkle corn flakes over mixture, drizzle with remaining butter. Cook 1 to 2 hours at 350 degrees.
MMMMmmmmmmmm, MMMmmmm, sounds good!