Scalloped Potatoes Dinner

7 ingredients
9 steps

Ingredients

  • 4 cans (12 oz. each) pork luncheon meat, cubed, or 4 1/2 c. cubed, cooked ham
  • 1 1/2 c. chopped green pepper
  • 3 medium onions, chopped (about 1 1/2 c.)
  • 6 cans (10 1/2 oz. each) condensed cream of celery soup
  • 5 1/2 lb. potatoes, pared and thinly sliced (about 8 2/3 c.)
  • 1/2 c. toasted bread crumbs
  • 2 tsp. butter, melted

Directions

  1. 1
    Heat oven to 350°.
  2. 2
    Stir together pork luncheon meat, green pepper, onions and soup.
  3. 3
    In each of 2 ungreased baking pans (13 x 9 x 2-inch), spread 1/4 of soup mixture.
  4. 4
    Top with half of the potatoes and cover with 1/4 of soup mixture.
  5. 5
    Cover; bake about 1 1/2 hours or until potatoes are fork-tender.
  6. 6
    Toss crumbs with melted butter.
  7. 7
    Remove covers from pans; sprinkle each top with half of the crumbs.
  8. 8
    Bake 15 minutes longer.
  9. 9
    Serves 16.

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