Ham and Potato Casserole

By BClover

Ingredients

• 3 cups potatoes, cubed
• 3 cups cooked ham, cubed
• 1 (15.25 ounce) can vacuumed packed summer sweet corn
• 1/4 cup finely minced fresh parsley
• ½ tsp thyme
• 1 tsp garlic powder
• 1 can cream of mushroom soup
• 3 tbsp minced dried onion flakes
• 1 4 oz can sliced mushrooms drained
• 1 cups milk
• 1/8 teaspoon ground black pepper
• 1 ½ c. shredded cheddar cheese
• 1 small can fried onions

Details

Servings 6

Preparation

Step 1

Preheat oven to 325 degrees.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
Combine everything except fried onions.
Pour into greased baking dish. Cover and bake for 30 minutes.
Uncover, sprinkle with fried onions and bake 5 to 10 minutes longer until onions are toasted.