Scalloped Potatoes with Ham
20 lb. potatoes
5 cans cream of mushroom soup
5 cans cream of chicken soup
3 (16 oz.) cartons sour cream
3 large onions, sautéed
2 c. milk
4 1/2 cans ham (10 lb.)
Parboil potatoes with skins on in salted water, covering
potatoes. Cut potatoes in small chunks, chop ham, mix all
together. Bake at 300 degrees for 2 to 3 hours.
Serves 75 to 100
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