1 package (16 ounces) process cheese (Velveeta), cubed
2-1/2 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 two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. 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.
To use frozen casserole- Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield- 2 casseroles (5 servings each).
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