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Easy Scalloped Potatoes and Ham

An image of prepared Easy Scalloped Potatoes and Ham showing thinly sliced potatoes with onion, Campbell's® Condensed Cream of Mushroom Soup and ham.
  • prep time: 15 min
  • total time: 1 hr
  • serves: 6 people
  • calories: 313 1 serving

Someone once said that the definition of eternity is two people and a ham.  We say, not with recipes like Easy Scalloped Potatoes and Ham to use up the leftovers!  You only need 4 ingredients (not counting the water) to bake up this incredibly hearty one-dish dinner.  The condensed cream soup provides the magic here, melting into a creamy sauce that turns sliced potatoes, onion and ham into a comfort food casserole that's as simple to make as it is delicious.  Don't wait for holiday leftovers to make this Easy Scalloped Potatoes and Ham recipe- you can use leftover deli ham, too!

Ingredients

  • 6 medium potato, peeled and thinly sliced (about 6 cups)
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 cans (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 2/3 cup water
  • 1/2 pound cooked ham, chopped (about 1 1/2 cups)

Instructions

  • Step 1

    Heat the oven to 350°F.  While the oven is heating, stir the potatoes, onion, soup, water and ham in a large bowl. Season with salt and pepper.  Spoon the potato mixture into a 13x9x2-inch baking dish.

  • Step 2

    Bake for 45 minutes or until the edges are starting to brown and the potatoes are tender.

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Campbell's Pinterest
Calories 281
Total Fat 9 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 21 mg
Sodium 1118 mg
Total Carb 39 g
Dietary Fiber 5 g
Sugar 4 g
Protein 11 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 7 %DV
Potassium 21 %DV
Calories 313
Total Fat 13 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 21 mg
Sodium 1207 mg
Total Carb 38 g
Dietary Fiber 5 g
Sugar 4 g
Protein 12 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 8 %DV
Potassium 21 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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