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Ham-Potato Scallop

1 1/2 c Cooked ham; cubed
1/2 c Onion; chopped
4 md Peeled potatos; thinly sliced
1 cn Cheddar cheese soup; * see note
1/2 c Milk
1/4 c Fine dry breadcrumbs
2 tb Parsley
1 tb Butter; melted


*10 1/2 to 11 ounce can, may substitute cream of mushroom or celery OVEN 350 DEGREES In a 11 1/2 quart casserole (or a 11 x 13 pan), layer half of the ham, half of the onion and half of the potatoes. Repeat the layers. mIx the soup, milk and 1/4 teaspoon pepper. Pour over the potatoes and bake about 1 hour or until potatoes are tender. Mix crumbs, parsley and margarine. Sprinkle on top of the casserole. Return to overn for 15 minutes. Let stand for 10 minutes


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