By Kevin Williams, Amish Cook
Underground ham casserole seems to be popular in some Amish settlements. Gloria mentions it in her March 30 column. The dish was served at her wedding supper. I’ve also had the recipe submitted to me for inclusion in our Amish Recipe Project by various Amish cooks. So what IS “underground ham casserole”? Well, for starters, it is a great way to use up leftover mashed potatoes! I think that is probably why underground casserole is so popular among Amish cooks, mashed potatoes are a staple at gatherings and if you have leftovers, this is a great way to use them. I’m not sure whether the dish is Amish in origin, but I can see why it is popular. In addition to the potatoes, the other ingredients are ones that are popular with a segment of Amish cooks. I know Gloria is not a fan of Velveeta cheese, so she’d use some other kind. This particular recipe comes to us from the Amish settlement of Chouteau, Oklahoma.
Serves: 6 servings
- UNDERGROUND HAM CASSEROLE
- 4 cups chopped ham
- 4 tablespoons butter
- 1 /2 cup onion
- 1 tablespoon Worcestershire Sauce
- 1 can mushroom soup
- 1 can cream of chicken soup
- 2 cups Velveeta cheese
- 3 /4 cup milk
- 4 quarts mashed potatoes
- 2 cups sour cream
- Bacon, browned and crumbled
- Combine ham, butter, onions, and Worcestershire sauce and sauté till onions are soft.
- Put in roaster and spread evenly.
- Heat soups, cheese, and milk.
- Pour over ham. Bake at 350 for 45 minutes to 1 hour.
- Add sour cream to mashed potatoes.
- Put potatoes on top of ham mixture.
- Sprinkle bacon on top and bake 20 minutes longer.
- Do not add salt.