Ham & Cheese Potato Casserole
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°.
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