Confession. This recipe was supposed to have a homemade cheese sauce like the one Jenae makes. Actually, I was going to make it JUST LIKE Jenae makes it. Then, I got pressed for time and realized the cheese sauce was forgotten, and I needed to get this in the oven. So, I fudged.
I grabbed a can of cheddar cheese soup, a can of cream of mushroom soup, and some milk. I stirred until combined.
Who am I kidding? I WISH I had whisked it together better but spreading the cheesy mixture over the onions, ham, and potatoes worked well too.
Another goof. I covered it. Nope. Don’t do that because it gets soupy.
Sprinkle it with cheese and some sliced green onion for color… or skip that. It’s up to you but I figured that since I had goofed TWICE, I needed a little color to redeem me.
NOTE: If you want to make it a one dish dinner, just add some mixed vegetables or peas and carrots to the dish before you cover it with soup.
Despite my inadequacies, it tasted great. That’s what really matters. Right?
- 5 baking potatoes, scrubbed, peeled and diced
- 1 cup water
- 2 cups cubed ham
- 1 small onion, diced
- 1 can cheddar cheese soup
- 1 can cream of mushroom soup
- ½ cup milk
- salt and pepper, to taste
- 4 tablespoons shredded cheddar
- 1 green onion, sliced, green parts only (optional)
- Place potatoes in a microwave-safe bowl with water. Cover with plastic wrap and microwave on high for 6 to 8 minutes, or until potatoes are slightly softened. Drain potatoes and place in a baking dish sprayed with non-stick cooking spray.
- Sprinkle with chopped onion and ham.
- Whisk together soups, salt and pepper, and milk in a bowl. Pour over the potatoes and ham.
- Bake at 350 degrees for about 30 minutes. Sprinkle with cheese and green onion. Return to the oven for 5 minutes or until the cheese has melted.
This recipe is linked with love at The Gooseberry Patch and Life As Mom.