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Ham & Cheese Potato Casserole

 Ham & Cheese Potato Casserole
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
10 ServingsPrep: 15 min. Bake: 50 min. + standing

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

  • 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 11x7-in. baking dishes. Bake, covered, 40
  • minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let
  • stand 10 minutes before serving. Yield: 2 casseroles (5 servings
  • each).
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°.
Nutritional Facts: 1-1/3 cups equals 474 calories, 26 g fat (14 g saturated fat), 92 mg cholesterol, 1,555 mg sodium,

2 of 2

Ham & Cheese Potato Casserole (continued)

Nutritional Facts: 36 g carbohydrate, 4 g fiber, 20 g protein.