Ham And Scalloped Potatoes With Mushroom Soup at Elbert Meadows blog

Ham And Scalloped Potatoes With Mushroom Soup. While the oven is heating, stir the potatoes, onion, soup, water and ham in a large bowl. This 1980s recipe for scalloped potatoes and ham combines the two into a creamy, comforting casserole. Heat the oven to 350°f. Bake for 45 minutes or until the edges are starting to brown and the potatoes are tender. Slow cooker, layer half of the potatoes, ham, onions and cheese. These baked scalloped potatoes with mushroom soup make a cozy, comforting side dish that goes well with any entrée. Season with salt and pepper. Delicious side dish, or main course for a quick supper.

Deliciously creamy Ham and Potato Soup is easy to make and perfect to use up any leftovers
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While the oven is heating, stir the potatoes, onion, soup, water and ham in a large bowl. These baked scalloped potatoes with mushroom soup make a cozy, comforting side dish that goes well with any entrée. This 1980s recipe for scalloped potatoes and ham combines the two into a creamy, comforting casserole. Season with salt and pepper. Heat the oven to 350°f. Delicious side dish, or main course for a quick supper. Slow cooker, layer half of the potatoes, ham, onions and cheese. Bake for 45 minutes or until the edges are starting to brown and the potatoes are tender.

Deliciously creamy Ham and Potato Soup is easy to make and perfect to use up any leftovers

Ham And Scalloped Potatoes With Mushroom Soup This 1980s recipe for scalloped potatoes and ham combines the two into a creamy, comforting casserole. Delicious side dish, or main course for a quick supper. Season with salt and pepper. This 1980s recipe for scalloped potatoes and ham combines the two into a creamy, comforting casserole. Slow cooker, layer half of the potatoes, ham, onions and cheese. While the oven is heating, stir the potatoes, onion, soup, water and ham in a large bowl. These baked scalloped potatoes with mushroom soup make a cozy, comforting side dish that goes well with any entrée. Bake for 45 minutes or until the edges are starting to brown and the potatoes are tender. Heat the oven to 350°f.

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