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Ham and Cheese Potato Casserole |

Ham and Cheese Potato Casserole

  • Author: Laura


  • 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
  • 11/4 cups cubed fully cooked ham



  1. In a large bowl, combine the soup, sour cream, water and pepper.
  2. Stir in the potatoes, cheese and ham.
  3. 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.

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