Ham & Cheese Potato Casserole

Total Time

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

Makes

2 casseroles (5 servings each)

Updated: Apr. 08, 2023
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
Ham & Cheese Potato Casserole Recipe photo by Taste of Home

Ingredients

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

Directions

  1. Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.
  2. Transfer to 2 greased 2-qt. baking dishes. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Can you freeze Ham & Cheese Potato Casserole?

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 until a thermometer inserted in center reads 165°.

Nutrition Facts

1-1/3 cups: 474 calories, 26g fat (14g saturated fat), 92mg cholesterol, 1555mg sodium, 36g carbohydrate (7g sugars, 4g fiber), 20g protein.