Ham & Potato Bake
Yield
4 servingsPrep
15 minCook
60 minReady
75 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cheddar cheese, very old, sharp
|
*
|
| ½ | cup |
light cream (half&half)
|
|
| 2 | cups |
potatoes
cooked, diced |
|
| 2 | cups |
ham
cooked, cubed |
*
|
| 2 | tablespoons |
pimentos
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cheddar cheese, very old, sharp
|
*
|
| 118 | ml |
light cream (half&half)
|
|
| 473 | ml |
potatoes
cooked, diced |
|
| 473 | ml |
ham
cooked, cubed |
*
|
| 3E+1 | ml |
pimentos
chopped |
|
Directions
Heat oven to 350℉ (180℃).
In medium saucepan, heat cheese and cream, stirring constantly, until cheese melts and sauce is creamy.
Remove from heat.
Stir in remaining ingredients.
Pour into ungreased 1½ quart casserole.
Cover tightly. Bake 45 minutes.
