Cooking with Diane: Ham, Potato and Pea Casserole

This week’s recipe is for Ham, Potato & Pea Casserole. To view Diane’s previous recipes, visit CVRNews.com and type Cooking with Diane in the upper-right archive search. In the past year, the Review has published more than 50 of her recipes. (Diane DeHamer/Courtesy photo)

This week’s recipe is for Ham, Potato & Pea Casserole. To view Diane’s previous recipes, visit CVRNews.com and type Cooking with Diane in the upper-right archive search. In the past year, the Review has published more than 50 of her recipes. (Diane DeHamer/Courtesy photo)

We really liked this dish, and using the French fries instead of sliced potatoes gave it a new twist.

Served with a green salad or a dish of fruit, makes a great dinner.

Ham, Potato & Pea Casserole

Ingredients:

1 package frozen french fries

1 package frozen peas

1 1/2 cups ham (chopped)

1 can cream of celery soup

1 cup milk

1 cup shredded Parmesan cheese

1 cup French Fried Onions

Instructions:

Butter a 9x13 baking dish. First, put a layer of French fries in the bottom of the dish, then put a layer of peas, followed by a layer of chopped ham.

Mix the soup and milk together and pour over the ingredients, sprinkle cheese over the top, then sprinkle with French-fried onions.

Bake uncovered for 40 minutes at 375 degrees.