- 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 forHam & Cheese Potato Casserole
"for the last poster...I would not pay a drop of attention to what ever your remark was plus won't read anything posted by you in the futureto jjroose-agree with your assessment"
"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!)"