Scalloped potatoes supreme

Yield: 8 Servings

Measure Ingredient
6 \N -(up to)
8 \N Potatoes; thinly sliced
1 large Onion; chopped
½ cup Celery
½ pounds Cheese; grated
¼ cup Bell pepper; chopped
\N \N Salt; pepper & butter to taste
½ cup Evaporated milk (up to)
¾ pounds Ham or smoked sausage

If using sausage, slice into thin rounds; if using ham, cut into cubes.

Cook potatoes, onions, celery and bell peppers, salt, pepper and butter in water until vegetables are tender. Drain vegetables. Layer vegetables; then ham (or sausage) and cheese. Alternate layers ending with meat and cheese on top. Bake at 350 degrees until bubbly. Serves 8.

Wheat germ or cracker or cracker crumbs on top can be used if desired.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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