If you happen to be someone who does a ham as part of your Thanksgiving feast, I didn’t forget about you. This is a great recipe to use up any leftover ham. It comes from a recent issue I got of Simple and Delicious. If you have a ton of leftover ham, you can even double the recipe and put one of them in the freezer. You can’t loose with creamy cheesy goodness mixed with some ham and potatoes. A true comfort dish.
Ham and Cheese Potato Casserole
- 1 can (10-3/4 ounces ) condensed cream of celery soup, undiluted
- 1 cups (16 ounces) sour cream
- 1/4 cup water
- 1/4 teaspoon pepper
- 1 package (28 ounces) frozen O’Brien potatoes
- 8 ounces of process cheese (Velveeta), cubed
- 1-1/4 cups cubed fully cooked ham
- In a large bowl, combine the soup, sour cream, water and pepper.
- Stir in the potatoes, cheese and ham.
- Transfer to a greased 11-in. x 7-in. baking dishes. Cover and bake the remaining casserole at 375° for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving. Yields 5 servings.
To freeze casserole: Cover and freeze one casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Sounds good, looks good, but where it lists:
1 package (28 ounces EACH) frozen O’Brien potatoes – does each mean there should be more than one? Thanks a bunch!
Wow it looks so gently beckoning… Great recipe! I used to use canned soup in my cooking to speed up the process too. Although it doesn’t score points for being started from scratch it does lend an awesome helping hand, taste-wise
This looks really good
Happy Thanksgiving to you! I am very thankful for your tuna noodle casserole which has become a staple around my house!
This sounds so good and looks easy too – definitely going in my recipe box! Thanks :O)