#2909 - Ham and Potato Casserole

(by Shirley McNevich)

1 1/2 cups cooked ham (bite sized pieces)
5 medium red potatoes (washed, cooked with 1 tsp. salt until tender and sliced)
3 hard boiled eggs (peeled and sliced)
1 1/2 cups Breakstone's sour cream
salt and pepper to your taste
3 slices buttered bread (cut into bite sized pieces)
diced chives (your choice of amount)
shredded cheddar cheese

In a bowl add sour cream, salt, pepper and chives--stir until mixed. Grease a 2 qt. casserole dish. Make layers: 1/3 of the sliced potatoes, all of the sliced hard boiled eggs, 1/2 of the sour cream sauce, another 1/3 of the sliced potatoes, all of the ham pieces, the remaining sliced potatoes, and the remaining sour cream sauce on top. Bake at 350 degrees for 20 minutes, remove from oven, spread some shredded cheddar cheese over the top, spread the buttered bread pieces all over the top of the cheese, return to oven and bake 10-15 minutes longer or until bread on top is browned and crispy.