- 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
- 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°. Yield: 2 casseroles (5 servings each).
Reviews for Ham & Cheese Potato Casserole
"I halved this recipe because my family if 3 simply does not need that much food.I substituted cream of onion soup, because that was what I had on hand, and added about 4 ozs each, shredded sharp cheddar and mozzarella, because Velveeta is NOT real cheese.That being said, this recipe was so salty that we could hardly eat it. Even my father, who dumps salt on his food like it's his lifeline, was complaining about the salt content. My husband will usually eat pretty much anything that doesn't eat him first (and some things that might!) only this time, he ate about half of a serving and went back to make a sandwich.Overall, I think it's a good basis for a recipe, however, next time I will use regular, unseasoned potatoes as I believe that this is where much of the salt content came from."
"All I changed was I don't like Velveeta cheese so I replaced it with habanero and jalapeno shredded cheese."
"I made this yesterday but cut down/substituted some of the ingredients for what I had on hand. I used a can of Cream of Asparagus soup, added a small can of drained mushrooms, about 1/2 to 3/4 c. sour cream, about 1/4 c. water, a good amount of pepper, some seasoning salt and one-half of a 28 oz. bag of O'Brien potatoes. Then I shredded up a good amount of sharp cheddar, mixed it all together with a good amount of ham cubes. I also put extra cheese on top before covering with foil. I made it up earlier in the day and other half put it in the oven for 45 minutes covered, took the foil off for another 15 and it turned out just fine. The reduction in ingredients made a 9" x 9" casserole which we almost finished. This will go into the rotation and is a good use for leftover ham."
"Seriously? 1555 mg sodium and Velveeta is not cheese. Good recipe if you make a simple white sauce...butter flour and add real cheddar cheese."
"Fantastic recipe! I halved the recipe and put it into a 9x13 pan instead of an 11x7 pan. My husband and I thought the flavor was great. Will definitely be making this again soon!"