Ham & Cheese Potato Casserole Recipe
- 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
- 1. 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).
1-1/3 cups: 474 calories, 26g fat (14g saturated fat), 92mg cholesterol, 1555mg sodium, 36g carbohydrate (7g sugars, 4g fiber), 20g protein.
Reviews for Ham & Cheese Potato Casserole
"As this recipe stands, the salt content is off the charts to the point of being disgusting. The cubes of velveeta in the casserole make these pockets that bombard the person eating it with salty cheese points. It didn't help much that I used seasoned potatoes as I was hoping to add a bit more flavor to it but then again, that didn't help either; hence the one star.That being said, this whole casserole makes a lovely base for a broccoli cheese soup which is what I turned it into so that my family could actually eat it. I took what was left of the casserole (which was about 3/4 of one of the casseroles), picked the ham out so I could keep it for later, and threw it into my ninja blender and pureed it with a half gallon of milk. I then added it to a soup pan, added about 2 cups of water to it, added fresh broccoli and carrots (which I chopped up in the ninja as well), and returned the ham to the pot and simmered it until the veggies were cooked. The soup was delicious!"
"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!"
"This recipe is great for busy days. I don't use Velvetta so I substituted shredded sharp cheddar. I also added peas the last time I made it and it came out good. The O'Brien potatoes really make a difference. The first time I made it, I used plain potatoes and was disappointed. I like the idea of adding brocolli, too.This is a keeper."
"I would say that this recipe is just okay. Out of my family of five only two of us liked it. I noticed a couple other reviewers were saying that it didn't have much taste and I'm wondering if they used the right potatoes. When I first read the recipe I didn't know that O'Brien was a style of potato with peppers and onions, I thought it was a brand. So I went to the store just looking for frozen diced potatoes and realized once I got there that O'Brien actually referred to the potatoes with pepper and onion. So for us, it did have taste, but I think part of the problem is that it might have too much Velveeta. Because the Velveeta is cut into cubes it melts in little pockets of cheese within the casserole. I could see that that was happening and I tried to stir it while it was cooking to distribute the cheese more evenly, but it started to mash the potatoes so I didn't want a big dish of mashed cheesy potatoes. I would make it again for myself because it was pretty good, but probably won't waste my time since I couldn't get my whole family to eat it."
"We're not that fond of Velveeta, so we substituted some shredded cheeses. They came out pretty creamy but not exactly the same as Velveeta. I like the fact that this makes two casseroles (or one big one for a crowd!)"
"Not that great. I have a better tasting recipe using Cracker Barrel cheddar cheese that I like a lot better."
"We thought this recipe was just okay. Nothing special nor was it very tasty."
"It's football kickoff day so I wanted comfort food. This was so easy and delicious. My husband and his brother said it was "fantastic" and had 2nd helpings. My 4 year old said "it's actually pretty good." Best thing for me is it is I already have one pre-made in the freezer for the next time or when hubby goes to a football party, I can send it with him easily."
"There s no denying that this is super easy. The fam loved it. They'll eat just about anything with Velveeta cheese because I rarely use it--its not really food in my opinion but I guess its okay every once in a while. Personally I thought it was a little bland. Next time I will add onion and green peppers to spice it up & to make me feel better knowing there are some veggies in it. To cut down on the fat and sodium I used low-sodium/low-fat products and turkey ham.Addendum: Apparently the recipe calls for O'Brien potatoes which contain green pepper and onion (I used plain potatoes) so next time I'll get the O'briens and add broccoli!!"
"I was surprised that reviews on this recipe that was just published go back 3 years! No matter, we loved it anyway. Will serve with bacon bits, chives, and grated cheddar cheese the next we make it."
"This was just okay for my family. I did halve the recipe as I wasn't sure if we were going to like it. I didn't want one for the freezer if we didn't. It was very easy to put together though. It has potential for maybe adding another flavor. Might play with the recipe a little. Main complaint from the kids was too many potatoes."
"This dish is super easy to make and is just as good after it has been frozen as it is when freshly baked."
"no changes needed for this recipe, my husband loved it and even ate the leftovers"
"Hard to put my finger on it, but this wasn't something my husband or I liked. Too creamy and mushy."
"was really good my family loved it I kinda wanna try adding broccoli to it as well."
"This dish is so easy to make and delicious. I made several batches of it to freeze for busy nights."
"I made this once and loved it. I plan to make it again soon for a group outing."
"I liked this recipe and only made a few changes the second time I made it. It's actually fine just the way it is. Great taste and perfect for family or church gatherings. The second time I made it, I shredded a small block of Monterey Jack cheese and mixed 2/3 of it with the soup mixture. I also left the ham out. I baked the casserole as directed and on the last 15 minutes of baking (with the foil off) I sprinkled the rest of the shredded cheese and about 1/3 lb chopped, crisp-cooked bacon that I had prepped before I made the casserole. This was great! I am going to make it this way again for a New Years Eve party that I am attending because there are pick eaters there and this will be something great that everyone will eat! Thanks for the recipe!"
"This recipe was excellent! I did modify it to fit my familys taste. I used cream of chicken soup instead of celery, a little less sour cream, added chopped onions, and put a topping of shredded cheese and durkee onions. YUM!! I will be making this a lot more often and like the convience of making it ahead and freezing it."