| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Potatoes, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cubed, fully cooked ham |
| 8 |
md |
Potatoes, peeled & thinly sliced (6-cups) |
| 1/4 |
c |
Finely chopped onion |
| 1/2 |
c |
All-purpose flour |
| 2 |
c |
Milk |
| 3 |
tb |
Fine dry bread crumbs |
| 1 |
tb |
Butter or margarine, melted |
| 2 |
tb |
Finely snipped parsley |
INSTRUCTIONS
Place half the ham in a 2-qt casserole. Cover with half the potatoes and
half the onion. Sift half the flour over; season with salt and pepper.
Repeat layering ham, potatoes and onion. Season with additional salt and
pepper. Sift remaining flour atop. Pour milk over all. Bake covered at 350
till potatoes are nearly tender, 1 to 1 1/4 hours. Uncover. Combine bread
crumbs and melted butter; sprinkle atop casserole. Top with parsley. Bake
15 minutes longer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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