Ham & Cheese Potato Casserole
Total TimePrep: 15 min. Bake: 50 min. + standing
Makes2 casseroles (5 servings each)
- 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) 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 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.
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°.
Nutrition Facts1-1/3 cups: 474 calories, 26g fat (14g saturated fat), 92mg cholesterol, 1555mg sodium, 36g carbohydrate (7g sugars, 4g fiber), 20g protein.
Mar 20, 2019
I don't mean to come across as the nutritional police, but the sodium content is through the roof. 1 1/4 cups and you have reached your sodium level for the day? Got to be a better way.
Nov 15, 2018
I thought this was just okay but not great. I guess I just expected more.
Apr 9, 2018
This recipe was quite good. I did make a few minor changes. I had to use cream of Mushroom Soup, just because I did not have the other. I also added approximately 1/2 tsp. Of Cajun Seasoning. I had to increase the cooking time by 15 minutes.
Mar 13, 2018
were the potatoes supposed to be frozen before I used them? I followed instructions precisely and cooked for an extra half hour but the potatoes were not thoroughly cooked. Very disappointed.
Mar 8, 2018
I added chopped onion
Dec 27, 2017
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
Nov 14, 2016
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!
Mar 31, 2016
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.
Jan 28, 2016
All I changed was I don't like Velveeta cheese so I replaced it with habanero and jalapeno shredded cheese.
Jan 27, 2016
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.