Creamy potatoes, delectable pieces of ham, crunchy bread topping ~ these are all the makings of a LIGHTENED version of Scalloped Potatoes and Ham that I’ve been making for years. I found the recipe in Better Homes and Gardens Cookbook, Family Favorites Made Lighter.
One reason I love this recipe is that the scalloped, milky part doesn’t curdle when you cook it, like some other recipes do! The other reason I love this recipe is because it’s been lightened up in fat and sodium. You won’t miss a thing, I promise. Whenever I make this, my husband feels it necessary to “even out the lines left in the dish,” giving him another little helping, and another… It’s that good!
|Creamy and delicious!|
Scalloped Potatoes and Ham
1 Can lower sodium Cream of mushroom Soup
1/2 cup skim milk – I used 2%
1/2 tsp dried marjoram
1/8 to 1/4 tsp pepper
1 1/2 cups cubed, ham
1 cup chopped onion – 1 large
4 1/2 cups thinly sliced peeled potatoes – 4-5
2 Tbl. fine dry bread crumbs
1 tsp snipped parsley
1 tsp marg., melted
For sauce, in a medium mixing bowl stir together the soup, milk, marjoram, and pepper. Set aside. In a 2 quart casserole layer half of each of the ham, onion, potatoes and sauce. Repeat layers.
Bake, covered in a 350 degree oven about 1 hour or till the potatoes are nearly tender. In a small mixing bowl stir together the bread crumbs, parsley, and melted margarine. Sprinkle atop casserole. Bake, uncovered, for 15 minutes or more till potatoes are tender. Let stand for 10 minutes before serving. Makes 4 servings
|I served it with green beans and a light version of Angel biscuits.|
Now you know how to use up that little bit of ham you froze after Christmas dinner was over! It’s a great winter dish, full of comfort and no guilt!
What’s been cookin’ in your kitchen this week?
With love from my country kitchen,
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