Tuesday, March 5, 2013

Cheesy Ham and Potato Casserole

Cheesy Ham and Cheese 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 process cheese (Velveeta), cubed
1 cup (8 oz) shredded cheddar cheese (I use sharp cheddar)
1-1/4 cups cubed fully cooked ham

In a large bowl, combine the soup, sour cream, water and pepper. Stir in the potatoes, Velvetta 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. Yields 5 servings.


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