Tuesday, March 5, 2013

Cheesy Ham and Potato Casserole

1 can (10-3/4 ounces ) condensed cream of celery soup, undiluted (or cream of mushroom)
1 cup (8 ounces) sour cream
1/4 cup water
1/4 teaspoon pepper
1 package (28 ounces) frozen O’Brien potatoes (or plain frozen cubed potatoes)
8 ounces of processed cheese, cubed
1 cup (8 oz) shredded sharp cheddar cheese 
1-1/4 cups cubed fully cooked ham

In a large bowl, combine the soup, sour cream, water and pepper. Stir in the potatoes, processed cheese and ham. 

Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle top with shredded cheddar cheese. Cover and bake casserole at 375° for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving. 

Yield: 5 servings



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