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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.

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