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Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350F. OVEN 1. PLACE UNOPENED CANS OF HAM CHUNKS IN HOT WATER. LET STAND 30 MINUTES. 2. DRAIN CONTENTS OF CANS IN COLANDER. RESERVE 1 1/4 QT LIQUID FOR USE IN STEP 4. CUT HAM INTO BITE-SIZED PIECES; SET ASIDE FOR USE IN STEP 7. 3. ADD POTATOES TO WATER. COVER. BRING QUICKLY TO A BOIL; SIMMER 15 MINUTES DRAIN; SET ASIDE FOR USE IN STEP 7. 4. RECONSTITUTE MILK. ADD RESERVED STOCK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 5. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER UNTIL SMOOTH. ADD TO HOT MILK, STIRRING CONSTANTLY. 6. ADD ONIONS; SIMMER SAUCE 5 MINUTES OR UNTIL THICKENED. 7. COMBINE HAM, POTATOES, AND SAUCE. PLACE 6 1/4 QT IN EACH PAN. 8. BAKE 25 MINUTES. 9. SPRINKLE 2 CUPS CHEESE EVENLY OVERLY OVER MIXTURE IN EACH PAN. 10. BAKE AN ADDITIONAL 10 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED. NOTE: 1. IN STEP 3, 14 LB 10 OZ POTATOES, FRESH, WHITE, SLICED (19 LB 9 OZ. A.P.) MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON RECIPE CARD Q-G0200 OMITTING SALT. DRAIN BEFORE USING. NOTE: 2. IN STEP 6, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 3. IN STEP 6, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 4. IN STEP 9, 12 OZ 93 1/4 CUPS) CANNED, CHEESE, AMERICAN, PROCESSED, DEHYDRATED MAY BE USED. SEE RECIPE CARD F-G0100. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: L07300 SERVING SIZE: 1 CUP From the
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 269 | ||
Calories from Fat: 32 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 20.6mg | 6 % | |
Sodium 356.3mg | 12 % | |
Potassium 1034.4mg | 27 % | |
Total Carbohydrate 35.7g | 11 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 35.2g | ||
Protein 23.2g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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