1 1/2 cups finely chopped ham
1 can cream of mushroom soup
1/4 cup milk
1 tablespoon instant minced onion
1/8 teaspoon pepper
1 cup sharp American cheese, shredded
4 cups potatoes, cooked and finely diced
1 cup carrots, finely shredded
3/4 cup soft bread crumbs
1 tablespoon butter, melted
Combine ham, cream of mushroom soup, milk, minced onion, pepper and 1/2 cup cheese, mixing well. Layer potatoes, carrots and ham mixture in 2 quart baking dish. Mix bread crumbs, remaining 1/2 cup cheese and butter and sprinkle over mixture. Bake at 350 for 45 minutes. Garnish with sprigs of parsley.
Notes from Renette:
I tried this recipe and thought it was delicious. I used left over baked potatoes (4 large) and grated them with a cheese grater. I also grated the carrots but they didn't quite get cooked. I would probably omit them next time and serve cooked carrots on the side. For the ham, I used about 1/2 of a 2 lb slice and ground it with the grinder attachment for my mixer. For the cheese, I used cheddar instead of American since that was what I had. I would probably mix all of the cheese in with the soup, etc. next time since it made kind of a crust on the top which would probably not be good for someone with dysphagia.
Transcribed to machine readable form and converted to HTML by Renette Davis with permission from J. Randy Wilson. Send comments for Renette to: rd13@midway.uchicago.edu and comments for Randy to: randyw@rof.net
Last updated: March 21, 1997
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