CHEESY HAM AND POTATO CASSEROLE

By ldelmas

Ingredients

• 4-5 POTATOES(PEELED AND CHOPPED) yOU CAN USE FROZEN O'BRIEN STYLE POTATOES IF WANT
• 2-3 cups
• 1/2 c milk
• 1 can condensed cheddar cheese soup(campbell's brand)
• 1-2 c shredded cheddar cheese
• 1-2 c. chopped ham(cut in cubes)
• 1 tsp. ground mustard (for a little kick)
• optional: 1 bag frozen vegetables (your choice)
• Cooking spray(for butter)to coat casserole dish
• Salt and Pepper to taste

Preparation

Step 1

Heat oven to 350 degrees
Mix potatoes, ham(optional veggies)
cheddar cheese soup, milk, mustard and seasonings together. Pour over casserole dish that is wither sorayyed with cooking spray or lightly coated with butter. Top with shredded cheese and bake for 45 minutes to an hour covered and then another 26-30 minutes without cover to brown top. Enjoy.Just so you know I changed a couple things from the text that you couldn't decipher. I increased the mustard because I feel that my original mention of 1/4 tsp was not enough to notice a change in taste. Uou could probably go up to a full teaspoon so know this the mustard is at your own c= discretion, but think a full tsp. will be just fine. Now the baking time will vary depending on how large you chop your potatoes, but if you choose to use frozen..have about 2-3 cups thawed before mixing with other ingredients or the cheese sauce will get way to thin /watery Same goes for frozen vegetables and chopped the potatoes by hand I did not thawed vegetables which did affect the cooking time as well as the thickness of the cheese sauce in insight.I could have easily mixed half the shredded cheese with the rest of the ingredients and then topped it with the other half to make it thicker, but I chose not to and it still turned out okay.