I thought I'd share a recipe for a quick dinner I made. The kids all like it a lot...never any leftovers.
1 to 1 1/2 c. diced ham(I used leftover from our Easter dinner,but you can buy the prepacked diced ham)
1 c. cream of chicken soup(I use lowfat/low sodium)
1 c. nacho cheese soup(I use lowfat/low sodium)
1/2 c. lowfat milk
1 pkg. southern style (diced) frozen hashbrowns(I defrost these a little to speed baking time)
** you could use 2 large potatoes,peeled and small diced
1 to 1 1/2 c. fresh asparagus tips (blanched for 5 min. in boiling water)
or 1 sm.package of frozen sweet peas
1/2 t.onion salt or powder
salt and pepper to taste
1/2-3/4c. shredded colby-jack cheese
Add hashbrowns(potatoes) to a 9x13 pan. Pour cream of chicken soup, nacho cheese soup, lowfat milk on top of potatoes. Add diced ham, asparagus or frozen peas. Season with onion salt, salt and pepper. Stir all together...spread flat and top with shredded cheese. Bake at 350 for 30-35 min. .
This makes a great make ahead meal and can be frozen. Make sure you defrost it for a while before baking or lengthen baking time.