Zutaten für Light Scalloped Potatoes And Ham
- Condensed Cream Of Mushroom Soup
- Skim Milk
- Dried Marjoram
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Lean Ham
- Onion
- 2 cups thinly sliced potatoes
- Plain Breadcrumbs
- Dried Parsley
- 2 tablespoons melted margarine
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Zubereitung von Light Scalloped Potatoes And Ham
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 cups milk, 10.75 oz can condensed cream of mushroom soup, 1 teaspoon dried marjoram, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper.
- In a greased 2-quart casserole dish, layer half of the following ingredients: 1.5 cups cooked ham (diced), 1/2 cup chopped yellow onion, 2 cups thinly sliced potatoes.
- Pour half of the milk mixture over the first layer.
- Repeat layers with remaining ham, onion, potatoes, and milk mixture.
- In a small bowl, combine 1/2 cup breadcrumbs, 2 tablespoons melted margarine, and 1 tablespoon chopped fresh parsley.
- Sprinkle breadcrumb mixture evenly over the top of the casserole.
- Bake for 60 minutes, or until potatoes are tender and the topping is golden brown.
- Let stand for 10 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
18g
Fat
11g
Carbs
16g
