2 slices smoked ham (1/2” thick)
8 med. potatoes, sliced thin
1 can mushroom soup
1 c. sour cream
1 tsp. salt
1 c. sliced onions
1/4 tsp. pepper
1 c. shredded Cheddar cheese
Cut ham into 8 serving pieces. Slice potatoes. Combine soup, sour cream, salt and pepper. In greased 3-quart casserole, alternate layers of ham, potatoes and onions with sour cream mixture. Top with cheese. Cover casserole loosely with foil. Bake at 325° for 2 1/2 hours. A good dish to prepare when you need to bring food out to the field.
Margaret Sondreal