As you know, I have a slight aversion to onions. Okay, okay, I hate the little buggers. The grocery list for this recipe started like many others: 1 medium onion, carrots, milk, etc. I always shudder to think about buying onions, but I buy them anyway to keep as much authenticity to the recipes as I can. However, the onions surprised me this time. They were good! This recipe is really god the day you make it, but is even better when you reheat it for lunch the next day!
- 2 large potatoes (peeled and sliced)
- 1 medium onion thinly sliced
- 3 carrots peeled and sliced
- 2 cups chopped cooked ham (I used the flat ham steaks with bone-in)
- 1 can cream of celery soup
- 1/2 cup milk
- dash of black pepper
- 1/3 cup parmesan cheese
Layer half each of potatoes, onion, carrots, and ham in greased 2qt baking dish. Combine soup, milk, and pepper. Pour half of soup mixture over vegetables. Layer remaining vegetables and ham over sauce and cover with remaining sauce. Pepper lightly. Cover and bake at 375* for 1 hour. Remove cover, sprinkle with parmesan cheese and bake an additional 10 minutes.
This could easily be made vegetarian by using tofu or chicken (if you don’t eat pork or beef). My friend Mel could probably tell me what to substitute to make it vegan too…got any pointers, Mel?!
Grandma’s Notes: 4/23/93- Bought plants from nursery; 12 tomato, 4 bell pepper; 4 eggplants, 12 multiplying onion, 8 cabbage. Lunch; planted onions. Left Anthony’s birthday card & check at George’s shop. Marcus came by for a snack; He brought in my groceries. Made honey muffins. THANK YOU LORD, THERE ARE NEW THINGS TO SEE AND TO DO EACH DAY.