Here’s my take on that oldie but goodie, Potato Chip Casserole. I don’t care to use expensive, who-knows-what’s-in-them canned soups, so I made a thick white sauce that is just the right consistency and only costs pennies. It didn’t take much extra work, as I already had the pan dirty from sautéing the vegetables.
I had ham on hand, and a little Swiss cheese. I have also made this with cheddar cheese…just as good. If you don’t like peas, try celery, diced green peppers or sliced mushrooms sautéed with the onion. Of course, you can just stir in a can of drained tuna instead of the ham.
Serve this with a nice salad and fruit for dessert…back to the fifties’.
Ham and Egg Potato Chip Casserole
6 Ounces Ham -- diced
2 Tablespoons Onion -- chopped
4 Tablespoons Butter
4 Tablespoons Flour
¼ Teaspoon Salt
1 Cup Plus 2 Tablespoons Milk
2 Ounces Swiss Cheese -- shredded
1 Dash Celery Salt
1 Cup Frozen Peas -- thawed and drained
3 Large Eggs -- hard cooked and large dice
½ Cup Potato Chips -- slightly crushed
Additional Potato Chips for Topping -- slightly crushed
Cover the eggs with water in a small saucepan; bring to a boil, remove from heat, cover and let set 16 minutes. Drain and cover with cold water. Peel and dice. This may be done ahead of time; even the day before.
In small saucepan, sauté the ham and onion in the butter. Blend in the flour and cook 1 minute. Remove from heat, add milk and salt and blend well. Cook over low to medium heat, stirring constantly until thickened. Blend in the cheese, celery salt, peas, chips and eggs.
Turn into a greased 1 quart casserole or four greased 12 ounce casseroles. Bake uncovered at 350° for 25 minutes or until hot; stir. Top with additional chips, bake 5 minutes more. Serves 3-4.