Ham and Potato Casserole
This is a wonderful use for a cup of leftover ham and all the family members
will love it.
1 cup sour cream
1 package dry onion soup mix
1 cup milk (any kind)
salt and pepper to taste
6 cold, cooked, potatoes, sliced thinly
3 hard boiled eggs, sliced thinly
1 cup cooked ham, diced
1 cup soft, buttered bread crumbs
Blend sour cream with onion soup
mix and whip with a hand mixer until well incorporated. Stir
in milk, salt and pepper. In a greased 1 1/2 quart casserole, arrange in
layers 1/3 of the potatoes,
one sliced egg, 1/3 of the sour cream mixture and ham. Repeat layers.
Top with buttered crumbs.
Bake at 350 for half hour. Makes about 6 servings.
