Creamy Scalloped Potatoes with Ham and Peas
2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
1 cup diced ham steak
1 cup frozen sweet peas
4 cups boiling water
1 cup heavy whipping cream
2 tablespoons thinly sliced fresh chives
1 cup shredded white Cheddar cheese (4 oz)
Heat oven to 450°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, place both packages of potatoes and sauce mix (from scalloped potatoes boxes), the ham and frozen peas; pour boiling water and whipping cream over mixture, and stir. Stir in 1 tablespoon of the chives. Pour mixture into baking dish; spread evenly.
Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender. Let stand 5 minutes (sauce will thicken as it stands). Top with remaining 1 tablespoon chives.
No need to thaw the peas before adding to the casserole—they cook quickly.
You can microwave the water in an 8-cup glass measuring cup uncovered on High 3 to 5 minutes or until boiling.
Keep frozen peas in the freezer as part of your “frozen pantry,” and they’ll be waiting for you on harried weeknights when the veggie crisper is looking a little empty. They can be stirred into boiling pasta or added to steamed rice in the last few minutes of cooking.
Trouble finding chives? Green onion greens make a good substitute.
Here’s a great way to use up your leftover holiday ham or turn a boneless ham steak into dinner. This dish can stand alone as supper but it’s also good with a simple green salad alongside.
See www.bettycrocker.com/recipes for more holiday recipes!