HAM VEGETABLE CASSEROLE
10 oz can Peas
16 oz. can Carrots
6 medium Potatoes, sliced 1/4 inch thick
1 Onion, sliced
1 lb. Thinly sliced baked ham
10 3/4 oz. can Condensed tomato soup
Heat oven to 300 degrees F. Drain juice from peas and carrots; reserve juice. In casserole, layer potato slices, carrots, peas, onion and ham. In a small bowl, combine reserved juices with tomato soup; pour over layers in casserole. Bake for about 1 hour or until potatoes are done.
Yield: 4 servings
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Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
