Recipe: Ham and Potato Skillet (using canned tomato soup)

Ham and Potato Skillet
(3 servings)

1/2 lb Ground fully cooked Ham
2 c Potatoes, chopped
1/2 c Onion, chopped
1/4 ts Dried Thyme, crushed
1 tb Grated parmesan cheese
1 c Celery, sliced
1 c Green Beans
1/4 c Water
1/4 c Condensed tomato soup
1/8 ts Pepper

SAUCE:
4 c Homemade tomato sauce
1/4 c Condensed tomato soup

Spray a large skillet with Pam. In the skillet cook ham, celery, and onion till vegetables are tender. Potatoes may be partially boiled before including in skillet. Stir in potatoes; fresh green beans if using them; water; thyme; and pepper. Add 1/4c of condensed Tomato Soup.
Bring to boiling; reduce heat. Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed. If using frozen green beans, add to ham and potato mixture the last 7 minutes of cooking. Transfer mixture from skillet to individual casserole dishes. Srinkle with breadcrumbs and parmesan cheese. Heat under broiler until topping is lightly browned. Serve in individual casserole dishes, or turn out onto plates. Cover with a sauce made from fresh tomatoes, that have been reduced and pured, and thickened slightly with 1/4c condensed Tomato Soup.