Ham & Cheese Potato Casserole Recipe

By jeaklor

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 2 cups (16 ounces) sour cream
• 1/2 cup water
• 1/2 teaspoon pepper
• 2 packages (28 ounces each) frozen O'Brien potatoes
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 2-1/2 cups cubed fully cooked ham

Details

Servings 10
Preparation time 15mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.

Transfer to two greased 11x7-in. baking dishes. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving.
Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 2 casseroles (5 servings each).