I wanted to make something quick and yummy for dinner. This is one of Michael’s faves…

2 cans sliced white potatoes, drained

1 can cream of mushroom soup

1/4 cup milk

8 ounces diced ham, cooked

2 T dried parsley flakes

1 T Aunt Jane’s Crazy Mixed-Up Salt

2 T dried onion flakes

a couple grinds of black pepper

Mix all ingredients in a small oven proof bowl or pan. Put in your oven or toaster oven on 400* for 15 minutes. Stir and bake for another 10 minutes. Serve with rolls or crusty bread and a salad with lots of fresh veggies.

Serves 3-4. (This is great reheated, too.)

Thrifty tip: I buy the canned potatoes for 35 cents and the soup for 44 cents at Aldi’s. I bought the ham in precooked chunks at $2.50 per pound or $1.25 for this recipe. This is a great way to use Easter leftovers, too.