Ham and Cheese PotatoCasserole

By mneyhart

Breakfast Casserole- make ahead and can freeze.

Ingredients

• 2 cans cream of celery condensed soup (10 3/4 oz)
• 2 cups of sour cream (16 ozs)
• 1/2 cup water
• 1/2 tsp pepper
• 2 packages frozen diced potatoes (28 ozs. each)
• 1 package of velveeta cheese (16 ozs.); cube cheese
• 2 1/2 cups fully cooked ham,cubed

Preparation

Step 1

Preheat oven to 375 degrees
Prepare two greased 9x9 baking dishes (can use foil pans if freezing)

In a very large bowl mix the soup, sour cream, water and pepper until well blended. Stir in the cheese and ham. Once blended stir in the potatoes.

Divide the mixture between the two prepared dishes. Bake covered for 40 minutes. Remove cover and bake an additional 15 minutes until the mixture is bubbly.Have dish stand for 10 minutes before serving.

FREEZE: cover and freeze. When ready to use thaw overnight in refrigerator. Stand at room temperature for 30 minutes before cooking. Follow cookng directions above.