Origins of the American Casserole

Americans equate "casserole" with cream of anything soup. But it did not begin that way. In 1941, the day after Pearl Harbor, a slim cookbook appeared authored by Marian Tracy. It introduced a less formal way of preparing dinner. The meat and vegetables were placed in an oven-proof dish - a "casserole" - and baked while a salad, bread and desert were prepared. Yes, some of recipes called for cream of something of soup. But many had a decidedly European influence. I do not own that first cookbook but have her second, published in 1951. While skimming through it last night, I came across this recipe that will use up some ham in the freezer. Can't sit in the freezer too long. Conrad was never a fan of ham till I brought home a Honey-Baked ham for Christmas last year. When the E-Club sent me a coupon recently for 33% off a ham, you bet I high-tailed it over to the store. Conrad made a pig of himself, so to speak. And of course, we had soup with the bone. Now on to the potato ham casserole from the frozen leftovers. This one features a milk and egg custard .  ( I modified the recipe slightly. I usually do, based on experience.) To accompany, we will have homemade vegetable soup made with buffalo soup bone, tomato and pepper marinated salad served over greens, eggplant, of course (just cut into strips, seasoned and baked) and baked apples and dates covered with bits of broken pie crust dough discovered while doing a major freezer reorganization today.

Potato Ham Casserole

5-6 potatoes, depending on your needs, peeled and sliced thin
2 onions, sliced thin
2 green peppers, sliced thin, seeds removed
3/4-1 1/2 lbs. chunks of ham (whatever you have)
1/2 - 1 tsp. dried Italian seasoning
Fresh ground pepper
1 1/2 cups of milk
2 eggs, slightly beaten
freshly grated Parmesan cheese

Preheat oven to 350. Spray non-stick spray in 9x13 inch dish. Layer potatoes, onions, peppers, ham. Sprinkle with Italian seasoning and fresh ground pepper. Repeat as necessary. Beat milk and eggs together and pour over all. Cover tightly and cook for 30 minutes. Uncover.  Check for doneness of potatoes. Cover again and check after 10 minutes leaving uncovered until done. Sprinkle with cheese.