Scalloped Potatoes with Ham & Cheese
1 can (10 -3/4 oz) condensed cream of mushroom soup, undiluted
1 cup milk
2/3 cup condensed cream of potato soup, undiluted (I just used the whole can which was a little more than 2/3 cup)
1/2 cup chopped onion
1/4 cup butter, melted
1/2 teaspoon minced garlic (I didn't have any minced garlic, so I used 1/4 tsp. garlic powder)
1/2 teaspoon pepper
1/4 teaspoon seasoned salt (I didn't have this either - I know I should have read the recipe closer before grocery shopping, eh? - anyway I used about 1/2 teaspoon of coarse Kosher salt)
8 medium red potatoes, peeled & thinly sliced (I used some regular ol' russets I found on sale)
3 cups cubed fully cooked ham
1-1/2 cup shredded part-skim mozzarella cheese (I used 2 cups)
In a large bowl, combine the first 8 ingredients. Add the potatoes, ham & cheese; toss to coat. Transfer to a greased 9-in x 13-in baking dish.
Bake uncovered, at 350 for 65-70 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. (I baked mine for about 75 min. & then let it sit for about 15 min. The potatoes were tender, but not mushy and the whole casserole was completely heated through.)
Makes 10 servings.
I served this casserole with steamed cauliflower, broccoli & carrots made in the microwave while the casserole was standing after cooking.