Ham and Potato Casserole (Easy and Economical!)

Another old family recipe, handed down mother to daughter. I assume it is Irish, because it was from that side of the family, and it also makes a LOT! Fortunately, it is excellent reheated (and better the next day, too!) My mother always made this with leftover holiday ham, which makes it even more economical. Can be baked in the oven (very slow!) or cooked on the stovetop (my preferred choice).

Step: 1

Grease a heavy pot or Dutch oven.

Step: 2

Layer about 1/3 of the potatoes into the bottom of the prepared pot.

Step: 3

Spread 1/2 of the luncheon meat on top.

Step: 4

Sprinkle with about 1/2 of the margarine and about 1/3 of the salt. Repeat the steps once more, then layer the remaining potatoes and margarine on top. Season with salt.

Step: 5

Pour milk over potato mixture and cover.

Step: 6

Heat pot over medium-high heat until milk begins to bubble, then reduce heat to medium-low. Simmer until potatoes are tender, about 20 minutes.

Per Serving: 332 calories; protein 10.7g; carbohydrates 41.4g; fat 14.4g; cholesterol 27.5mg; sodium 1875.1mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do more often .