Ham & Cheese Potato Casserole

By jeaklor

This recipe makes two cheesy, delicious casseroles. Have one tonight and put the other on ice for a future busy weeknight. It's like having money in the bank when things get hectic! —Kari Adams, Fort Collins, Colorado Nutritional Facts

1-1/3 cups: 474 calories, 26g fat (14g saturated fat), 92mg cholesterol, 1555mg sodium, 36g carbohydrate (7g sugars, 4g fiber), 20g protein

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

Preparation

Step 1

1. Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.
2. Transfer to two greased 2-qt. 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).