Potato-Ham Scallop Casserole
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
ham
cooked, cubed |
*
|
| 8 | medium |
potatoes
peeled, thinly sliced |
|
| ¼ | cup |
onions
finely chopped |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 3 | tablespoons |
bread cubes, dry
fine |
* |
| 1 | tablespoon |
butter
or margarine, melted |
|
| 2 | tablespoons |
parsley leaves
finely snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
ham
cooked, cubed |
*
|
| 8 | medium |
potatoes
peeled, thinly sliced |
|
| 59 | ml |
onions
finely chopped |
|
| 118 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 45 | ml |
bread cubes, dry
fine |
* |
| 15 | ml |
butter
or margarine, melted |
|
| 3E+1 | ml |
parsley leaves
finely snipped |
|
Directions
Place half the ham in a 2 quart casserole.
Cover with half the potatoes and half the onion.
Sift half the flour over, season with salt and pepper.
Repeat layering ham, potatoes and onion.
Season with additional salt and pepper.
Sift remaining flour atop. Pour milk over all.
Bake covered at 350℉ (180℃). until potatoes are nearly tender, 1 to 1¼ hours.
Uncover.
Combine bread crumbs and melted butter; sprinkle atop casserole.
Top with parsley.
Bake 15 minutes longer.
