Ham and Potato Casserole

  • 9 X 13 Casserole Dish
  • Heavy Meduim saucepan
  • Spoon
  • Oven Mitts or Hot Pads
  • Can Opener
  • Tongs
  • Ingredients
  • 1 (32 ounce) Bag Frozen Tater Tots
  • 2 (10.75 ounce) Cans of Cream of Mushroom Soup
  • 1/2 Pound Diced Ham
  • 2 Soup Cans Milk
  • 3 Cups Shredded Mild Cheddar Cheese (about 12 ounces, divided use)
  • Put oven rack in center position and preheat over to 425.

    Place tater tots in the casserole dish and bake for 15 minutes.

    Using oven mitts, carefully remove the casserole dish from the oven and turn the tater tots with tongs.

    Return tater tots to oven and bake until crisp, approx. 15 minutes.

    Using oven mitts or hot pads remove from oven

    Reduce oven temperature to 375.

    In heavy medium saucepan, warm the cream of mushroom soup over medium heat.

    Add ham and heat for 2 more minutes.

    Pour in the 2 cans of milk and bring to a boil stirring frequently.

    Reduce heat to meduim-low and simmer, stirring occasionally, for 2 minutes, or until thickened.

    Using oven mitts or hot pads remove the saucepan from heat.

    Add 2 cups of grated cheese.

    Stir until thoroughly combined.

    Pour the soup-cheese mixture over the tater tots and sprinkle the top with the remaining grated cheese

    Bake for 35 minutes or until bubbly and golden brown at 375.

    Using oven mitts or hot pads remove the casserole dish from oven and sit for 5 minutes before serving.

    Makes 8-10 servings.

    From Todd Epperson, Dallas Morning News

    Cooking Page Recipe Page Copyrighted December 2008. Send a recipe to: Mark Eiserman
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