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Potato, Ham, and Broccoli Casserole
Cooking with Paula Deen
, Mar/Apr 2006
4 medium baking potatoes, peeled and cut into 1/4-inch cubes (about 6 cups)
3 cups fresh broccoli florets
3/4 pound ham, cut into 1/4-inch cubes (about 3 cups)
2 green onions, sliced
1 (16-ounce) container sour cream
1 (10 3/4-ounce) can cream of mushroom soup
1 (5-ounce) package shredded Swiss cheese
1/4 cup water
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon ground black pepper
Additional green onions, sliced (optional)
Preheat oven to 400°F. Lightly grease a 13x9-inch baking dish.
In a large bowl, combine all ingredients, mixing well. Spoon into prepared baking dish. Cover tightly with heavy-duty aluminum foil.
Bake, covered, for 1 hour. Uncover, and bake for 15 minutes. Garnish with green onions, if desired.
Makes 8 - 10 servings
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