Original recipe yields 6 servings Ingredient Checklist 3 cups leftover mashed potatoes 1 cup shredded Cheddar cheese, divided 1 (2.8 ounce) package French fried onions, divided 1 ½ cups diced leftover cooked ham 1 (10 ounce) package frozen peas and carrots, thawed and drained 1 (10.75 ounce) can condensed cream of mushroom soup ¾ teaspoon dry mustard ½ teaspoon granulated garlic ¼ teaspoon fresh ground black pepper aluminum foil Directions Instructions Checklist Step 1 Preheat the oven to 375 degrees F (190 degrees C). Step 2 Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell. Step 3 Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil. Step 4 Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.
