 Ham Starburst Casserole
Makes 4 servings
|
|
|
|
Ingredients
|
|
1
|
can (10-3/4 ounces) condensed cream of potato soup
|
|
3/4
|
cup sour cream
|
|
1
|
can (16 ounces) sliced potatoes, drained
|
|
1
|
package (10 ounces) frozen peas, thawed and drained
|
|
1-1/3
|
cups French's® French Fried Onions, divided
|
|
2
|
tablespoons diced pimiento (optional)
|
|
8
|
to 12 ounces cooked ham or turkey ham, unsliced
|
|
|
|
|
|
|
|
|
|
Preheat oven to 350°F. In medium bowl, combine soup, sour cream, potatoes, peas, 2/3 cup French Fried Onions and the pimiento; stir well. Spoon into 10-inch round baking dish. Cut ham into 3 thick slices; cut each slice crosswise into halves. Press ham slices into potato mixture, rounded-side up in spoke-fashion, to form a starburst. Bake, covered, at 350°F for 30 minutes or until heated through. Top with remaining 2/3 cup onions; bake, uncovered, 5 minutes or until onions are golden brown.
|
|
|
|
© Reckitt Benckiser Inc.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
