Recipe - Creamy Potato And Ham Bake

14 ounce Frozen shredded potatoes;
thawed (4 One half cups)
1 cup Frozen peas
4 ounce Thinly cut or sliced up ham; chopped
(very lean)
1 cn Reduced calorie Cream of
Mushroom Soup
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Flour
One half teaspoon Dried parsley

Preheat oven to 350 F. In large bowl combine potatoes, peas, ham. In a
small bowl mix flour, parsley, salt, pepper into soup. Pour over potato
mixture and blend well. Pour into 8x8 inch baking dish sprayed with butter
cooking spray. Bake 2530 mins.

Serves 6

Each serving equals: 1 bread, 2/3 protein, 20 optional calories Posted to
Digest eatlf.v097.n191 by "William & Evelyn Hall" wchall@nevia.net on
Jul 28, 1997