Robbie Shoults with Bear Creek Smokehouse in Marshall shares a recipe that would be great on your Easter table, and would be an excellent way to use up leftover Easter ham, too!
Scalloped potatoes and ham
1 can cream of celery soup
1/2 cup milk
1 1/2 cups diced ham
1/2 cup thinly sliced onion
1/2 cup shredded cheddar cheese
3 cups thinly sliced potatoes
1/2 teaspoon black pepper
1/2 teaspoon paprika
Preheat oven to 375 degrees.
Spray 1 1/2 quart casserole dish with non-stick spray.
In a bowl, combine soup, milk and pepper. Set aside.
In the prepared casserole dish, alternate layers of potatoes, ham, onion and soup mixture. Cover the dish with aluminum foil and bake for one hour.
Remove from oven. Remove foil and distribute the cheese over the potato mixture. Sprinkle with paprika.
Return the dish to the oven and bake for 15 minutes. Serve warm.
Recipe from Bear Bottom Bliss cookbook, available here.
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