Spring Ham and Potato Bake

by Kara Kimbrough

1 bag (32 ounces) Southern-style hash brown potatoes

2 ham steaks, chopped into small pieces

1 cup chopped onion

10 ounces shredded Swiss cheese, divided

1 jar (4.5 ounces) sliced mushrooms, drained

1 teaspoon salt

1/2 teaspoon pepper

1 can cream of mushroom soup

1 cup whole milk

2 tablespoons butter, melted

 

Preheat oven to 350 degrees. Coat a 3-quart baking dish with cooking spray. In a large skillet, brown ham on each side until heated through and no longer pink, or cook in the oven until done. When ham is cool, chop into small pieces. 

 

In a large bowl, combine potatoes, chopped ham, onion, half the Swiss cheese, the mushrooms, salt and pepper, stirring until combined.

 

In a medium bowl, whisk together soup, milk, and melted butter.

 

Add soup mixture to potato mixture, stirring to combine.

 

Pour into baking dish and top with remaining Swiss cheese.

 

Bake for 35 minutes. Increase for 5 minutes longer, or until cheese is lightly browned. Serve hot.

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