A great Monday Casserole
Want a delicious casserole made from Sunday’s leftover ham? This is one of my favorites. It can be put together fairly fast. Add a salad and you have a complete meal.
Ham and Potato casserole
6 Yukon gold potatoes, sliced
1 8 oz tub light cream cheese spread with chives
¾ cup milk
¼ cup shredded Parmesan cheese
8 oz cooked ham, cut into small pieces
Add fresh asparagus spears cut into 2-3 pieces (optional)
Preheat oven to 400 degrees. In medium saucepan cook potatoes in lightly salted water 5-7 minutes, until tender. Drain.
In saucepan combine cream cheese, milk, 2 T Parmesan and ¼ tsp black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat.
Layer potatoes, ham, asparagus, and sauce in 1 ½ qt baking dish. Bake, covered 20 minutes. Uncover sprinkle remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Top with more ground black pepper. Serves 4
I’m on an extended vacation and will be going through many interesting places. The first thing I check out in a new town are places to eat. I also collect regional cookbooks. For the next few months, when I post to the CleverDivas.com, I hope to bring you the flavors of the U.S. and Canada.
Best wishes,
Diva Dolores
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I’m not much of a ham eater, but this sounds delicious. Think I could substitute cooked chicken?
I look forward to more of your recipes as you travel. I collect recipes and regional cookbooks as I travel, too, but then we were separated at birth, right?

Diva Cheryl
Cheri,
Yes, chicken would be good with this. No meat at all makes a great side dish. Also, you can leave out the asparagus and add any other veggie you like. I have sliced carrots very thinly and added. Yummy!
Thanks for stopping by,
Diva Dolores