- 1 pkg Snowdon House Split Pea Soup mix
- 8 cups water
- 1 small cooked ham steak cut into cubes (bone removed)
- 8-10 yukon gold potatoes
- 1 /2 cup sour cream
- ½ cup mozzarella cheese
- ¼ cup parmesan cheese for topping
- Salt and pepper to taste
Preheat oven to 350°
Cook potatoes in water, until done. I leave the peel on and mash.
Add the sour cream, salt and pepper, and mozzarella cheese to the mashed potatoes and stir till mixed.
Place 8 cups of water in a saucepan and add Snowdon House Split Pea soup mix. Stir and cook on medium heat for 1 hour until most of the liquid is absorbed.
Add the cubed ham steak at the 25-minute mark.
Place the soup and ham mixture in the bottom of an ovenproof casserole dish. Top with the mashed potato mixture and sprinkle with parmesan cheese.
Bake until the cheese is melted and potatoes start to turn brown
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