Scalloped Potatoes and Ham Casserole

Wow, does this recipe bring back memories. My mother used to make this every time we had ham for dinner -- which was usually at Christmas and Easter. As a kid, I didn't like the way it looked and wouldn't try it, but my brother gobbled it up so eventually I gave in and tasted it. It's completely amazing to me how something that looks so horrible unappealing can taste sooo good. I'd venture to say if you asked Dan what his favorite meal Mo made was, he'd put this recipe at the top of his list. It's a great way to use up leftover ham and you'll easily get a couple more meals out of this.

Scalloped Potatoes and Ham Casserole

Ingredients:

Potatoes (peeled and thinly sliced using food processor)
Ham (approximately 3 – ½” slices, cubed)
Carrots (sliced)
Onions (sliced)
Cheddar Cheese (grated)
Cream of Mushroom Soup
Milk
Parmesan Cheese
Bread Crumbs
Butter
Flour

In a large greased casserole dish, start layering ingredients in this order:

Potatoes
Ham
Onions
Carrots
Parmesan Cheese
Cheddar Cheese
Pats of Butter
Sprinkle of Flour

Continue layering in amounts desired, ending with a potato layer.

Mix together one can of cream of mushroom soup, about ½ can of milk, and about ½ tsp. black pepper. Pour over the top of the casserole ingredients. Sprinkle top with Parmesan cheese and bread crumbs. Cover casserole with foil.

Bake at 350 degrees for about 2 hours or until potatoes are tender. Take foil off for the last 15 minutes of baking to allow top to brown.