YUM! This recipe is awesome! I used Jenny-O Turkey Ham and added fresh corn and celery, and substituted regular white onions for half of the green onions. For the bread crumbs, I used Italian seasoned bread crumbs that I had leftover and this casserole was delicious!

I thought this was going to be just another potato/ham/cheese casserole. When I made the white sauce, I thought I would probably adjust the worcestershire and seasonings if I ever made it again. And then I tasted everything all together! This stuff is GOOD! I'm going to make it again this week! I did do a small dice (1/4"" or smaller) on the potatoes and ham. I halved the recipe for just two of us and we ate the entire thing. Next time, I'll make the full amount so, MAYBE, we'll have leftovers!

I wanted to make this gluten free so my son could eat it. I used 3 tbl. of rice flour, 1 tbl. of sorghum flour and 1 tbl. or corn flour. I omitted the bread crumbs (because I didn't have any on hand) and grated fresh Parmesan cheese over the top. Baked it for about 30 min. I was awesome!!

We really enjoyed this recipe. I did make some amendments however. I added ranch dressing to the white sauce, about 1/4 cup. I only used 1 1/2 cups of milk because the sauce was too thin otherwise. I also used 1/2 cheddar cheese and 1/2 mozzarella. I spread a cup of cheddar over the first layer and the mozzarella over the second.

My daughter and I made this for the first time together...she pretty much hates to cook. This was a lot easier than it first looked and was delicious when complete. We used Yukon Gold Potatoes for a rich, buttery taste without the fat. The sauce was a little too runny, but is an easy fix--other than that, no issues. We'll make it again and next time replace the ham with a different meat ... we're thinking Italian Turkey Sausage (less fat, more spice). Thanks!