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11 ratings · 1 hour · Serves 6
Add your leftover ham to our simple scalloped potato recipe featuring Campbell's® Condensed Cream of Mushroom Soup and you've got a side dish that really satisfies.
Add your leftover ham to our simple scalloped potato recipe featuring Campbell's® Condensed Cream of Mushroom Soup and you've got a side dish that really satisfies.
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
- 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 |
Show Full Nutrition Label Hide Full Nutrition Label ×Nutrition Facts (per serving) 318
Calories
10g
Fat
36g
Carbs
22g
Protein
Nutrition Facts Servings: 6 Amount per serving
Calories
318
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4g
20%
Cholesterol 62mg
21%
Sodium 1008mg
44%
Total Carbohydrate 36g
13%
Dietary Fiber 4g
13%
Total Sugars 6g
Protein 22g
Vitamin C 19mg
93%
Calcium 79mg
6%
Iron 2mg
13%
Potassium 1114mg
24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Scalloped potatoes have long been an American family favorite. The basic baked dish combines a creamy seasoned sauce with sliced potatoes.
These potatoes are flavored with diced ham and cheddar cheese. The dish can be served as an all-in-one casserole main dish with biscuits or rolls and a simple tossed salad. This broccoli salad would be an excellent side dish to serve with the potatoes.
1 pound fully cooked ham, or leftover ham
5 cups thinly sliced potatoes
1/4 teaspoon kosher salt
1 dash freshly ground black pepper
1 (10.5-ounce) can cream of mushroom soup
1/4 cup milk
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 tablespoons unsalted butter
1 cup shredded cheddar cheese, optional
Gather the ingredients.
The Spruce Eats / Katarina ZunicHeat the oven to 350 F. Butter a shallow 2-quart baking dish.
The Spruce Eats / Katarina ZunicCut the ham into bite-size 1/2-inch cubes.
The Spruce Eats / Katarina ZunicPlace half of the potatoes in the prepared baking dish. Sprinkle lightly with salt and pepper.
The Spruce Eats / Katarina ZunicCover with the diced ham and then top with the remaining potatoes.
The Spruce Eats / Katarina ZunicIn a bowl, combine the condensed soup with milk, onion, green bell pepper, and a dash of pepper.
Pour over potatoes. Cut the butter into small pieces and scatter over the top.
The Spruce Eats / Katarina ZunicCover with foil and bake in the preheated oven for 1 hour.
The Spruce Eats / Katarina ZunicRemove covering and bake for 30 to 45 minutes longer, or until potatoes are done, and the top is browned.
The Spruce Eats / Katarina ZunicIf desired, sprinkle shredded cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time.
The Spruce Eats / Katarina ZunicServe and enjoy.
The Spruce Eats / Katarina Zunic
Tip
- For a shortened baking time and more uniform cooking, put the sliced potatoes in a pot of cold, salted water. Bring to a boil over high heat; reduce the heat to medium-low, cover the pan, and time them for 1 minute. Remove the potatoes and drain them thoroughly. Layer them in the baking dish following the recipe instructions.
Recipe Variations
- Use or cream of celery instead of cream of mushroom soup.
- This version is made with a quick condensed soup sauce, which makes preparation a breeze. If you like to avoid condensed soups and prefer a homemade sauce, prepare 2 cups of medium white sauce and omit the condensed soup and 1/4 cup of milk. Add the 1 cup of shredded cheddar cheese to the white sauce if you'd like.
- For some crunchy texture, add about 1/2 to 1 cup of buttered breadcrumbs to the top of the casserole about 30 minutes before it's done.
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