Ham and Scalloped Potatoes

1 can Cream of Celery Soup
1 can (10 1/2 ounces) Chicken Gravy
1 cup milk
5 medium potatoes, peeled and thinly sliced (about 5 cups)
1/4 cup chopped onion
2 1/2 cups diced, cooked ham
1 cup shredded Cheddar cheese

Stir the soup, gravy, and milk in a small bowl. Layer half the potatoes, onion, ham and soup mixture in a 3-quart shallow baking dish. Repeat the layers. Cover the baking dish.
Bake at 375 degrees for 40 minutes. Uncover and bake for 25 more minutes. Top with the cheese. Bake for 5 minutes longer or until the potatoes are tender and the cheese is melted. Let stand for 10 minutes.


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