Betty Crocker's Cheesy Ham-Potato Scallop

Scott and I tried a new recipe to use up some left-over ham we had hanging around.  It was pretty easy and quite tasty.  I thought I would share.  The picture and recipe came from the Betty Crocker website.

Cheesy Ham-Potato Scallop

1 1/2 cups cubed fully cooked ham

1/2 cup chopped onion (opt.)

4 medium potatoes, peeled and thinly sliced (4 cups)

1 can (10 3/4 oz.) condensed cheddar cheese soup, or cream of chicken (or celery or mushroom) soup with shredded cheese added (see recipe below)

1/2 cup milk

pepper

1/4 cup find dry bread crumbs

2 Tbl. snipped fresh parsley

1 Tbl. margarine or butter, melted

Spray baking dish with non-stick spray (1 1/2 quart casserole dish).  In a large bowl, combine ham, onion, potatoes, soup, milk and pepper (to taste).  (If using a cream soup, instead of the condensed cheddar cheese soup, we like to add about 2 cups of shredded cheddar cheese to make the potatoes cheesy and increase your milk by another 1/4 cup.)  Once well combined, pour into greased baking dish.   

Cover and bake at 350 degrees for about an hour or until potatoes are tender.  In another bowl, combine bread crumbs, melted butter and parsley (if not using fresh parsley, then just add dry parsley until it looks pleasing to you, but you will probably need a lot less than 2 Tbl.).  Sprinkle over top of potatoes.  Bake, uncovered, for 15 more minutes.  Let stand 10 minutes.  Serves 4