Scalloped Potatoes With Pork Tenderloin

• 1 (10 1/2 ounce) can of cream condensed mushroom soup
• 1 (10 1/2 ounce) can of cream of condensed chicken soup
• 1 (10 1/2 ounce) can of cream condensed cheddar cheese soup
• 1 teaspoon ground black pepper
• 8 ounces evaporated milk
• 4 lbs potatoes
• 1 1/2 lbs ham or 1 1/2 lbs pork tenderloin, cubed
• 1 cup of shredded colby-monterey jack cheese

1. In a greased 9 x 13 pan put 1/3 of the potatoes.
2. Place 1/3 of the cubed meat.
3. Add another layer of potatoes then a layer of meat, twice.
4. Mix soups, milk, shredded cheese and black pepper.
5. Pour the seasoned soup/milk mixture over the casserole evenly.
6. Dot the top with butter.
7. Bake covered @ 350 degrees for an hour.
8. Remove cover and bake another 30 minutes or until tender and golden brown.

cream condensed mushroom soup, cream of condensed chicken soup, cream condensed, ground black pepper, milk, potatoes, ham, colbymonterey

Taken from www.food.com/recipe/scalloped-potatoes-with-pork-tenderloin-417108 (may not work)