Ingredients
4
medium russet potatoes, halved, thinly sliced
1 1/2
cups cooked ham strips or cubes
1
(10 3/4-oz.) can condensed Cheddar cheese soup
1/2
cup sour cream
1/2
cup milk
1
cup frozen mixed vegetables, thawed
Preparation
Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine potatoes and ham.
In medium saucepan, combine soup, sour cream, milk and vegetables; mix well. Cook over medium-high heat until thoroughly heated, stirring frequently. Add to potato mixture; mix well.
Spoon into sprayed casserole. Cover tightly.
Bake at 350°F. for 1 3/4 to 2 hours or until potatoes are tender, stirring once.
