Ingredients:
- 2 tablespoons butter
- 1 cup sliced celery
- 1 cup chopped onion
- 3 cups diced leftover ham
- 1 can (10 1/2 ounces) cream of celery soup
- 1/2 cup milk
- salt and freshly ground black pepper, to taste
- 4 to 5 cups leftover or freshly prepared mashed potatoes
- 2 large eggs
- 1/2 cup milk
- 1/2 cup chopped green onions
- 1 tablespoon fresh chopped parsley
- 6 ounces (about 1 1/2 cups) shredded sharp Cheddar cheese, divided
Preparation:
Melt the butter in a skillet over medium-low heat. Add the celery and onion and saute, stirring frequently, until the vegetables are tender. Add the ham and continue cooking until ham is lightly browned. Stir in soup, 1/2 cup milk, and add salt and pepper to taste.
If the mashed potatoes are cold, warm them to make them easier to mix. Whisk together the eggs and milk and beat into the potatoes along with the green onions and parsley. Reserve about 1/3 cup of the cheese for topping and add the rest to the potato mixture.
Spoon the ham mixture into the prepared baking dish. Spread potatoes over the ham mixture and top with the reserved shredded cheese. Sprinkle with a little freshly ground black pepper. Bake for about 40 to 50 minutes, until lightly browned.
Serves 6.
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