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This is our ultimate comfort food. It is so, so good! This recipe is based upon one found in Betty Crocker’s Cookbook (1969).
Cut potatoes into 1” dice to make four cups and cook them.
I cover the bowl of diced potatoes and microwave for about 3 minutes, shake them around, microwave another three minutes, shake, and then 3 more minutes. So, microwave for about nine minutes total. But you may cook the potatoes however you choose, just don’t make them too soft.
Dice cooked ham into 1” to make four cups. Mix with potatoes.
In a small saucepan mix 1 cup cream with 2 cups shredded sharp cheddar cheese.
Heat and stir until cheese is melted and sauce is creamy.
Remove from heat and stir into potatoes and ham. Stir in 4 ounces of sliced pimiento.
Pour into an ungreased 3-qt. baking dish. I use the same dish to cook the potatoes, mix the casserole, and then bake it. Cover and bake at 350 degrees for 45 minutes. I cover with my cute silicon cover which works in the microwave and the oven and then the dishwasher.
Serves 4.
I served today with BLT Salad and Creamed Spinach. Lots of comfort!
Ham & Cheese & Potato Casserole Ingredients
4 cups cooked potatoes, diced 1”
4 cups cooked ham, diced 1”
1 cup cream
2 cups sharp cheddar cheese, grated
4-oz. sliced pimientos
