You may also like
Categories:Viewed: 73 - Published at: 3 years ago
Ingredients
- 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
Method
- 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.
- 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°.
