Ham and Cheese Casserole

By á-164884

Yields 2 11 x 7 casserole dishes

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

Preparation

Step 1

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).