- 1 ½ lb Wimmer’s Ham, cut into ½ inch cubes
- 1/.3 cup crushed cereal crumbs
- 1 tablespoon butter or margarine, melted
- 2 ½ cup water
- ½ teaspoon salt
- 1 package (4 ¾ oz.) creamed potatoes
- 1 ½ cups milk
- 1 tablespoon prepared mustard
- ½ teaspoon celery seed
- 1/2 small head cabbage, shredded
- Mix cereal and butter and put aside.
- In microwave, heat water and salt in a 3 quart glass casserole.
- When water boils, stir in potato slices.
- Cover and cook on high 12 to 15 minutes, or until tender.
- Drain and stir in sauce mix from potato package along with milk, ham, mustard, celery seed and shredded cabbage.
- Cover and microwave on high 15 minutes, stirring and rotating 3 times.
- Uncover and sprinkle with crumb mixture.
- Microwave 2 minutes on high.
- Let rest 5 minutes before serving.
Makes 6 to 7 servings.
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