The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
Sometimes I enjoy channeling my inner farm-cooking-wife. There is something really pleasurable about making a meal that will stick to your bones and costs only a couple of bucks. (Somehow those farm wives could make a Sunday dinner for seventeen people of $3.00.) They never are very fancy, but they produce comfort, bite after bite.
This Ham & Creamy Scalloped Potatoes is a great Sunday-after-church-better-get-full-cause-mama-don’t-want-to-cook-tonight meal. Pop it in before you leave and it will be ready when you get home. The best, no “hangries” when you get home from church.
Ham & Creamy Scalloped Potatoes
Ingredients
5 lbs. white potatoes
3 tablespoons butter
1/4 cup of flour
1/4 cup chopped onion
1/2 cup chopped celery
2 lbs. cooked ham, chopped
1 can chicken broth, 14.5 oz
1/4 cup sour cream or mayo
1 cup velveeta or american singles
Salt and Pepper to taste
1 1/2 cup crushed cornflakes
2 tablespoons butter
Directions
Preheat oven to 350 degrees.
1. Grease a 9 x 13 glass dish with cooking spray (or more butter, your call.)
2. Peel potatoes and slice them 1/4 inch thick (or use a mandolin to slice them in a hurry). And spread them in the greased dish.
3. In a medium sauce pan, melt butter and stir in flour until well blended. Add onion, celery, ham, broth, sour cream/mayo, and Velveeta. Cook until thickened.
4. Pour mixture over the potatoes and spread around to coat.
5. Bake covered for one hour and 15 minutes.
6. While baking, melt butter in a small sauce pan and add cornflakes. Stir till cornflakes are covered and set aside.
7. Take casserole out, spread cornflakes on top and put back into the over for an additional 15 – 20 minutes.
Serve with fresh fruit or broccoli.
What about you? What is your favorite comfort meal? Share it with us via the comments or on the Kansas City Mamas Facebook Page.
