Cheesy Ham and New Mexican Chile Casserole

Here is a quick and easy way to use up some left-over ham and get your fix of New Mexican chili.  Preheat your oven to 400 degrees F and fetch a 2 quart casserole dish. Here is what else you’ll need:

1 package of scalloped potatoes with sauce pack in the box
2 cups of hot water
3/4 cup milk
1 1/2 cups of cooked diced ham (or chicken if that is what’s on hand)
1 cup of your favorite cheese shredded, about 4 ounces
1  4 oz can of of sliced mushrooms, drained
2  4 oz cans of chopped Hatch chile, green, or to taste. 

Mix the potatoes, sauce mix and hot water in ungreased 2-quart casserole dish.  Stir in remaining ingredients including the New Mexican chile.  Bake uncovered 40 to 45 minutes or until potatoes are tender.  Let casserole rest 5 minutes and serve.

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