Loaded Scalloped Potatoes and Ham

Loaded Scalloped Potatoes and Ham

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Serving Size: 8 - 10


  • 4lbs Russet Potatoes, thinly sliced
  • 1 tsp salt
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 3/4 cup milk or 1 cup half and half
  • 8 oz. sour cream
  • 1/2 cup butter, melted
  • 1 cup ham, cut up or 8-10 slices of bacon cooked and crumbled
  • 1 packet (0.4 oz) dry buttermilk dressing mix
  • 1/3 cup chopped chives or green onion, divided
  • salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese


  1. Preheat oven to 350F. Spray an 13 x 9 inch baking dish with cooking spray and set aside. Use a mandolin to thinly slice potatoes. Add to a large pot and cover with water. Add salt.
  2. Parboil for around 5 minutes or just until fork tender. Drain well.
  3. In a large mixing bowl, mix together both soups, milk, sour cream, butter, ham (or bacon), buttermilk dressing mix, chives and 1 1/2 cups cheese.
  4. Add drained potatoes to the mixing bowl. Using a large spoon or spatula gently fold the potatoes in the sauce.
  5. Spread potatoes evenly into baking dish and sprinkle the remaining cheese on top.
  6. Bake for 35 - 40 minutes or until golden and bubbly
  7. Sprinkle the top with chopped chives and allow to rest on the counter for 5 -10 minutes before serving.

Chicken Rotel Casserole or Dip

As you see there isn’t a picture of this recipe because it is not very photogenic. It tastes great but the pictures don’t do it justice so I left them off. Simple and delicious, what more could you ask for?

1/4 cup margarine
1 medium green bell pepper, chopped (about 1/2 cup)
1 medium yellow onion, chopped (about 1/2 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) ROTEL Original diced tomatoes and green chilies, undrained
2 cups chopped, cooked chicken breast (smaller pieces for dip)
12 CORN tortillas (6 in.) torn into bite-size pieces
2 cups shredded cheddar cheese

Preheat oven to 350. Melt margarine in a large saucepan over medium heat.  Add bell pepper and onion. Cook and stir about 5 minutes or until tender.

Stir in both soups, tomatoes with liquid and chicken, blend well.

Spray 13×9 baking dish with cooking spray.  Layer 1/3 of tortillas, tomato mixture and cheese evenly in dish. Repeat layers twice more.

Bake uncovered for 40 minutes or until hot and bubbly.

This is great for a casserole but I found that if you cut the chicken up into small pieces it makes a great dip for scoops. Just make sure the pieces of tortillas are small too. Corn tortillas are important in mixture for flavor.  Also reheats well for leftovers.

Broccoli and Cheese Casserole

Uncle Harold doesn’t like (or didn’t) until he ate this broccoli and cheese casserole. It’s easy and delicious. Great for a pot luck meal. I made this once and only cooked it for 30 minutes, wrapped it in a towel and placed in a cooler. Then drove 3 1/2 hours to the in-laws for Thanksgiving. Casserole was still hot, completely cooked and ready to put on table when I got there.


Baked Ham and Cheese Egg Rolls

Ham and cheese in an egg roll? You’re probably thinking “this woman is crazy”.  Don’t knock it till you try it.  I had a bunch of left over coleslaw mix. You know those big bags you buy at Sam’s Club. I also had some pasta wraps left and decided to come up with something to use them. I’m a huge fan of hot ham and cheese subs (specifically from Annelio’s in Corning, NY) so this wasn’t a far stretch for me. I didn’t use normal ham but it would probably be good too if it was sliced very thin.  Let me know what you think and if you’ve tried anything else in your egg rolls.