The latest from Cheryl Driggs:
This is quick and easy to prepare, with several variations. Use small dehydrated potatoes such as diced or shredded (hash browns). Both can be ordered online if you don’t dehydrate your own. Dehydrated hash browns can be found in grocery stores and big box stores, too.
Be sure to can a few half pints of meat when you can your regular pints and quarts. Process the same as pints.
HAM AND POTATO BAKE (Pantry Cooking with Home Preserved Food)
1 can (10-3/4 ounces) cheddar cheese soup
1 cup HOT water
1 cup small dehydrated potatoes
1 half pint diced ham, drained
Mix soup and water. Add potatoes and ham. Pour into a 1-1/2 quart casserole. Bake at 450 degrees for 30 minutes. Let stand 5 minutes before serving. Serves 3.
To double: Use a 2-quart casserole. Bake 45 minutes.
VARIATIONS
TUNA HASH: 1 can (10-3/4 ounces) cream of mushroom soup; 1 can (6 ounces) tuna, drained and flaked.
TURKEY HASH: 1 can (10-3/4 ounces) cream of celery soup; 1 half pint turkey, drained and shredded.
CHICKEN POTATO BAKE: 1 can (10-3/4 ounces) cream of chicken soup; 1 half pint chicken, drained and shredded.
