Scalloped Potatoes Dinner

• 4 cans (12 oz. each) pork luncheon meat, cubed, or 4 1/2 c. cubed, cooked ham
• 1 1/2 c. chopped green pepper
• 3 medium onions, chopped (about 1 1/2 c.)
• 6 cans (10 1/2 oz. each) condensed cream of celery soup
• 5 1/2 lb. potatoes, pared and thinly sliced (about 8 2/3 c.)
• 1/2 c. toasted bread crumbs
• 2 tsp. butter, melted

1. Heat oven to 350u0b0.
2. Stir together pork luncheon meat, green pepper, onions and soup.
3. In each of 2 ungreased baking pans (13 x 9 x 2-inch), spread 1/4 of soup mixture.
4. Top with half of the potatoes and cover with 1/4 of soup mixture.
5. Cover; bake about 1 1/2 hours or until potatoes are fork-tender.
6. Toss crumbs with melted butter.
7. Remove covers from pans; sprinkle each top with half of the crumbs.
8. Bake 15 minutes longer.
9. Serves 16.

pork luncheon meat, green pepper, onions, condensed cream, potatoes, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688859 (may not work)