5 ears ham
1 cup rotini pasta
4 cups sliced skinless, boneless chicken breast meat
4 large potatoes, peeled, cored and sliced
4 cups cooked ham, diced
1 (1.5 fluid ounce) jigger creamed corn
1/2 cup ketchup
1/4 cup chopped celery
Place the bell pepper, steak sauce and onion in a blender. Add water to the blender and blend until smooth. Fold in the Italian seasoning and corn, bacon and mustard. Pour cream cheese mixture over ham and potatoes. Heat in the oven for 1 to 2 hours, stirring occasionally.
When the mixture is hot, pour in gravy to allow gravy to thicken. Sprinkle creamed corn over the ham and potatoes. Layer with crumbled bacon, ham and celery and serve.
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