Source: sixsistersstuff.com
6-8 red potatoes
2 cups cubed cooked ham
1 (14.25 ounce) can cream of potato soup
1 (1 ounce) envelope dry Ranch salad dressing mix
1 (8 ounce) package cream cheese (softened)
1/2 cup shredded Parmesan cheese
DIRECTIONS:
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Chop potatoes into large cubes and boil in a pot of water on the stove top until softened (about 10-15 minutes).
Mix cooked potatoes with ham and put in a 9 x 13 dish.
In a separate bowl, beat together soup, salad dressing mix, and cream cheese. Stir soup mixture into potatoes and ham and top with shredded Parmesan cheese.
Cover pan with aluminum foil and bake for 30-35 minutes.
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Chop potatoes into large cubes and boil in a pot of water on the stove top until softened (about 10-15 minutes).
Mix cooked potatoes with ham and put in a 9 x 13 dish.
In a separate bowl, beat together soup, salad dressing mix, and cream cheese. Stir soup mixture into potatoes and ham and top with shredded Parmesan cheese.
Cover pan with aluminum foil and bake for 30-35 minutes.
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