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Ingredients
- 1 can condensed cream of celery soup (regular or 98% fat free)
- 1 can campbell's chicken gravy
- 1 cup milk
- 5 medium baking potatoes (about 1-1/2 pounds), peeled and thinly sliced
- 1 small onion, thinly sliced (about 1/4 cup)
- 2-1/2 cups diced cooked ham (about 3/4 pound)
- 1 cup shredded cheddar cheese (4 ounces)
Preparation
Step 1
Stir the soup, gravy and milk with a fork or whisk in a small bowl. Layer half of the potatoes, onion, ham and soup mixture in a 13x9x2 inch shallow baking dish. Repeat the layers. Cover the dish with foil.
Bake at 375 for 40 minutes. Uncover the dish and bake for 25 minutes. Top with the cheese. Bake for 5 minutes more or until the potatoes are tender and cheese melts. Let the potatoes for 10 minutes before serving.