Ham & Cheese Potato Casserole Recipe

Ham & Cheese Potato Casserole Recipe photo by Taste of Home

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This recipe makes two cheesy, delicious casseroles. Have one tonight and put the other on ice for a future busy weeknight. It's like having money in the bank when things get hectic! —Kari Adams, Fort Collins, Colorado

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Ham & Cheese Potato Casserole Recipe

Prep: 15 min. Bake: 50 min. + standing

Yield: 10 Servings

15 50 65

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

Directions

In a large bowl, combine the soup, sour cream, water and pepper. Stir in the potatoes, cheese and ham.
Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° 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).

Nutritional Facts 1-1/3 cups equals 474 calories, 26 g fat (14 g saturated fat), 92 mg cholesterol, 1,555 mg sodium, 36 g carbohydrate, 4 g fiber, 20 g protein.

Originally published as Ham & Cheese Potato Casserole in Simple & Delicious September/October 2009, p49