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Ham and Potato Bake

 Ham and Potato Bake
“Comfort food at its easiest,” is how Seguin, Texas cook Gianna Strauss refers to this tasty, all-in-one dinner. “I keep the ingredients on hand because my family loves it and it's so simple to prepare,” she adds. TIP: “Serve with a tossed veggie salad,” Gianna suggests.
4 ServingsPrep: 20 min. Bake: 35 min.


  • 4 medium red potatoes, thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon butter
  • 1-1/2 cups cubed fully cooked ham
  • 6 slices process American cheese, cut into 1/2-inch strips
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted


  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 10 minutes or until tender.
  • Drain. In a large skillet, saute onion and celery in butter until
  • tender. Stir in potatoes.
  • In a greased 2-qt. baking dish, layer half of the potato mixture, ham
  • and cheese. Top with remaining potato mixture and ham; spread with
  • soup. Arrange remaining cheese strips in a lattice pattern over the
  • top. Bake, uncovered, at 350° for 35-40 minutes or until heated
  • through. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 364 calories, 19 g fat (9 g saturated fat), 62 mg cholesterol, 1,678 mg sodium, 29 g carbohydrate, 3 g fiber, 19 g protein.