SCALLOPED POTATOES AND HAM (A LIGHT RECIPE)

Scalloped Potatoes and Ham (a light recipe) image

Provided by Sharon Colyer @Cmom02

Number Of Ingredients 13

- cooking spray
1 can(s) (10 3/4 oz.) lower-sodium condensed cream of mushroom soup
1/2 cup(s) skim milk
1/4 to 1/2 teaspoon(s) dried marjoram, crushed
1/8-1/4 teaspoon(s) pepper
1 1/2 cup(s) cubed, fully cooked, lower-sodium ham (8 ozs.)
1 large chopped, onion (1 cup)
4 1/2 cup(s) thinly sliced, peeled potatoes (4-5 medium)
2 tablespoon(s) fine dry bread crumbs
1 tablespoon(s) snipped fresh parsley or 1 tsp. dried
1 teaspoon(s) butter, melted
- tomato rose garnish (optional)
- parsley sprig garnish (optional)

Steps:

For sauce, in a medium mixing bowl, stir together the soup, milk, marjoram, and pepper. Set aside.
Spray a 2 quart casserole dish with cooking spray. Preheat oven to 350°F. Layer half of each, of the ham, onion, potatoes, and sauce. Repeat layers.
Bake, covered, about 1 hour, or until potatoes are nearly tender. Meanwhile, in a small mixing bowl, stir together bread crumbs, parsley, and melted butter. Remove casserole from oven & sprinkle bread crumb mixture over casserole. Bake, uncovered, for 15 minutes more, or until potatoes are tender.
Remove casserole from oven, and let stand 10 minutes, before serving. If desired, garnish with one or both options. Makes 4 servings.
NOTE: To make the tomato rose garnish, cut a base from the stem end of a tomato, but do not sever. Cut a continuous narrow strip in a spiral fashion around the tomato, tapering the end to remove. Curl the strip onto its base in a rose shape.
Nutrition: 315 cal, 8 g fat (