I followed the lead of several others and boosted the amount of ham but kept the potatoes the same. (I used a smoked ham but next time I'm using a honey baked instead.) Low on sour cream - I had less than a third of what was called for, I filled out that part of the recipe with ranch dressing. I spooned half the mixture across the bottom of the baking pan, covered that with an extra cup of Monterrey Jack cheese blend and topped that with a mixture of bread crumbs and a tablespoon of Tony Cacheras Cajun seasoning. Then I spooned the rest of the mixture over the top, laid down some more Parmesan over that, drizzled the melted butter and finally topped it off with some crushed (not pulverized) Durkee French fried onions. Heavenly doesn't begin to describe it.

Reviewed On: Sep. 10, 2009