Ham and Cheese Casserole

Yields 2 11 x 7 casserole dishes
Ham and Cheese Casserole
Ham and Cheese Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cans (10-3/4 ounces each) condensed cream of celery soup, undiluted

  • 2

    Cups 16 oz sour cream

  • 1/2

    cup water

  • 1/2

    tsp pepper

  • 2

    pkgs 28 oz each frozen O’Brien potatoes

  • 1

    pkg 16 oz process cheese Velveeta cubed

  • 2 1/2

    cups cubed fully cooked ham

Directions

In a large bowl, combine the soup, sour cream, water and pepper. Stir in the potatoes, cheese and ham. Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (5 servings each).

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