Cheesy scalloped potatoes and ham with cream of mushroom soup

16 oz Kentucky Legend Whole Ham
5 cups thinly sliced potatoes
1 can (10 1/2 ounces) cream of mushroom soup or cream of celery soup
1/4 cup milk
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons butter
1 cup shredded Cheddar cheese

Cut ham into bite-size cubes.
Place half of the potatoes in a greased, shallow, 2-quart baking dish. Cover with ham pieces. Top with remaining potatoes.
Combine soup with milk, onion, and green bell pepper; pour over potatoes.
Dot with butter.
Cover with foil and bake at 350 degrees for about 1 hour. Remove foil; bake 30 to 45 minutes longer, or until potatoes are done.
Sprinkle cheese over the top of dish evenly the last 15 minutes of baking time.

Nutrition Information

Calories	528
Carbohydrates	44 g
Fat	29 g
Protein	24 g
Fiber	5 g

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Easy Scalloped Potatoes and Ham Recipe | Campbell's Kitchen
Easy Scalloped Potatoes and Ham Recipe | Campbell's Kitchen
More like this
ingredients
Questions & Replies
RECIPE SUBMITTED BY
What is the difference between al gratin and scalloped potatoes?
Why won't my scalloped potatoes get soft?
How do you make Martha Stewart scalloped potatoes?
Why does milk curdle when making scalloped potatoes?

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11 ratings · 1 hour · Serves 6

Easy Scalloped Potatoes and Ham Recipe | Campbell's Kitchen

1 Onion, chopped (about 1/2 cup), medium

6 Potato, peeled and thinly sliced (about 6 cups), medium

2 cans Campbell's cream of mushroom soup or 98% fat free cream of mushroom soup, Condensed

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Recipes
Potato

"An easy way to make home made scalloped potatoes. The mushroom soup makes this dish creamy and tasty"

Ready In:

2hrs

Ingredients:

ingredients

salt and pepper
season salt (optional)
1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
1 cup cooked ham, chopped
0.5 (10 3/4 ounce) can water
4 -5 medium potatoes, sliced thin

directions

Mix the soup in water in 2-quart casserole dish.
Add potatoes and ham.
Salt pepper to taste; mix well.
Bake at 350°F for 60-90 minutes.
Enjoy with biscuits and green beans.

Questions & Replies

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Reviews

This is great comfort food, and I looked through a lot of recipes to find one that was lower in fat. But it needs tweaking... The sauce was very runny and unattractive; I will try omitting the water next time. I added some shredded cheddar to the sauce and the flavor was spot on, but it made the sauce look curdled, so I will have to experiment with diff. kinds of cheese. Also, I used just 3 small/medium potatoes and almost double the ham. The ratios in the recipe seem too heavy on the spuds. But thanks for posting a simple, lower-fat recipe! My husband LOVED it!
This was fabulous! Want to make it even lower calories? I used 98% fat free cream of mushroom soup, skim milk, and mixed in some fat free cheddar cheese and minced onion. Holy cow! It was so quick and easy. Adding this one to the regular low fat meals. Thanks for the recipe Aunti Di.
These turned out great. I also added shredded cheese and milk instead of water. I also used Jennie O extra lean Turkey Ham instead of regular ham. I didn't cover them, so the ones on top were cooked more than the ones on the bottom. Next time I will definately cover them. Very tasty, thank you!
Very yummy! Here's what I did. I used cream of chicken soup instead of mushroom because that's all I had. And I substituted milk for the water. Then, to the soup mixture I added 1 cup shredded cheddar cheese. I then added the potatoes and ham per recipe (although I probably used 2 cups of ham since I had plenty leftover from Christmas dinner.) I put another 1/2 cup of shredded cheddar on top and covered the dish with foil. Cooked at 350 for 1 hr 15 min and then with foil off for another 15 minutes. Yum, yum! My hubby and I both went for immediate seconds.
A very good and easy scalloped potato recipe! I substituted milk for the water, and added a handful of grated sharp cheddar that I had leftover to the soup mixture. We'll make this again for sure.

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Tweaks

These turned out great. I also added shredded cheese and milk instead of water. I also used Jennie O extra lean Turkey Ham instead of regular ham. I didn't cover them, so the ones on top were cooked more than the ones on the bottom. Next time I will definately cover them. Very tasty, thank you!
Very yummy! Here's what I did. I used cream of chicken soup instead of mushroom because that's all I had. And I substituted milk for the water. Then, to the soup mixture I added 1 cup shredded cheddar cheese. I then added the potatoes and ham per recipe (although I probably used 2 cups of ham since I had plenty leftover from Christmas dinner.) I put another 1/2 cup of shredded cheddar on top and covered the dish with foil. Cooked at 350 for 1 hr 15 min and then with foil off for another 15 minutes. Yum, yum! My hubby and I both went for immediate seconds.
A very good and easy scalloped potato recipe! I substituted milk for the water, and added a handful of grated sharp cheddar that I had leftover to the soup mixture. We'll make this again for sure.

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What is the difference between al gratin and scalloped potatoes?

Scalloped potatoes are much simpler. Most recipes call for the potatoes to be baked in a basic cream sauce (usually a mix of milk and heavy cream), and that's it. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Why won't my scalloped potatoes get soft?

If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream. If you have a lot of very acidic tomatoes in a paella, the rice may never soften.

How do you make Martha Stewart scalloped potatoes?

Directions.

Preheat oven to 375 degrees. ... .

Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. ... .

Spoon one-third of potato mixture into prepared dish. ... .

Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes..

Why does milk curdle when making scalloped potatoes?

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.