Dinner: Ham & Cheese Potato Casserole Recipe

Ingredients

2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cups (16 ounces) sour cream
1/2 cup water
1/2 teaspoon pepper
2 packages (28 ounces each) frozen O'Brien potatoes
1 package (16 ounces) process cheese (Velveeta), cubed
2-1/2 cups cubed fully cooked ham

Instructions

Preheat oven to 375 °. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.
Transfer to two greased 2-qt. baking dishes. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375 °. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 °.

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