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Potato Casserole with Ham and Cheese Recipe

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This recipe for Potato Casserole with Ham and Cheese is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (10¾ oz. each) condensed cream of celery soup, undiluted
2 cups (16 oz.) sour cream
½ cup water
½ tsp. pepper
2 pkg. (28 oz. each) frozen O'Brien© potatoes
1 pkg. (16 oz.) process cheese (Velveeta©), cubed
2½ cups cubed fully cooked ham
Directions:
Directions:
1. In a large bowl, combine the soup, sour cream, water and pepper. stir in the potatoes, cheese and ham.
2. Transfer to two greased 7 X 11 inch baking dishes. Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 375º for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

TO USE FROZEN CASSEROLE:
Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Yield: 2 casseroles - 5 servings each
Personal Notes:
Personal Notes:
This is a potato dish but could qualify as a complete meal, and a very tasty one! This one will "stick to your bones" for awhile! It is flavorful!

 

 

 

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