Layered Ham Skillet

Just like I love to cook and shred a whole chicken to have handy for casseroles, soups, and quesadillas, I also like to have chopped ham in the freezer. Here’s one of our stand-by dishes for leftover ham. It’s super easy and is thrown together with only one skillet. The first time I made it, my husband commented, “This tastes like something grandma would have made.” A high compliment, indeed!

Layered Ham Skillet

  • 2 cups cooked, chopped ham (real ham, not deli meat)
  • 1 onion, sliced
  • 2 cans green beans
  • 3-4 potatoes, scrubbed and thinly sliced
  • 1 can cream of mushroom soup (I make my own) + water to thin it
  • salt and pepper to taste

Prep a large skillet with non-stick spray.  Layer ham, onion, potatoes, and green beans.  Sprinkle all with salt and pepper.  Pour cream of mushroom soup on top.  Simmer on medium-low heat for 30-45 minutes, or until potatoes are tender.

***Add water to the skillet if needed while it cooks.  If all the liquid cooks out, you’ll end up with scorched ham.  Lesson learned from experience!***

***If you like a saucier dish, add another can of mushroom soup.***

Linked to $5 Dinner Challenge.

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Comments

  1. Marie Czarnecki says:

    This resembles SCALLOPED POTATOES!!

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