Brenda Daugherty relies on a few everyday ingredients to make this eye-catching casserole. "It's great with crusty rolls and fruit salad," writes the Lake City, Florida cook. "Sometimes I replace the ham with cooked turkey for a change of pace," she adds.
Take this sweet-and-sour specialty to your next potluck and get ready to hand out the recipe. "When I but a ham, I choose a large one so I'll have leftovers to use in this dish," says Bloomingdale, Ontario's Judy Reist. "It's special enough for Sunday dinners yet simple enough for busy weeknights."
When I was growing up, my mother made this old-fashioned dish to mark the beginning of fall. Her light-as-air rolls and creamy custard raisin pie were wonderful accompaniments.—Carol Ann Cassaday, St. Louis, Missouri