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. The ham and cheese potato casserole 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. Then you can put one of them in the freezer. This dishes freezes well. You can’t loose with creamy cheesy goodness mixed with some ham and potatoes. A true comfort dish.
- CONDENSED CREAM OF CELERY SOUP
- SOUR CREAM
- FROZEN O’BRIEN POTATOES
- PROCESS CHEESE (VELVEETA)
- FULLY COOKED HAM
- 1 can (10-3/4 ounces ) condensed cream of celery soup, undiluted
- 1 cups (8 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.