RECIPE
Ingredients
1 can (10-3/4 ounces ) condensed cream of celery soup, undiluted (or cream of mushroom)
1 cup (8 ounces) sour cream
1/4 cup water
1/4 teaspoon pepper
1 package (28 ounces) frozen O’Brien potatoes (or plain frozen cubed potatoes)
8 ounces of processed cheese, cubed
1 cup (8 oz) shredded sharp cheddar cheese
1-1/4 cups cubed fully cooked ham
Method
In a large bowl, combine the soup, sour cream, water and pepper. Stir in the potatoes, processed cheese and ham.
1 can (10-3/4 ounces ) condensed cream of celery soup, undiluted (or cream of mushroom)
1 cup (8 ounces) sour cream
1/4 cup water
1/4 teaspoon pepper
1 package (28 ounces) frozen O’Brien potatoes (or plain frozen cubed potatoes)
8 ounces of processed cheese, cubed
1 cup (8 oz) shredded sharp cheddar cheese
1-1/4 cups cubed fully cooked ham
Method
In a large bowl, combine the soup, sour cream, water and pepper. Stir in the potatoes, processed cheese and ham.
Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle top with shredded cheddar cheese. Cover and bake casserole at 375° for 40 minutes. Uncover and bake 10-15 minutes
longer or until bubbly. Let stand for 10 minutes before serving.
Yield: 5
servings
Enjoy,
Mary
Enjoy,
Mary
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