In a large bowl, combine the soup, sour cream,
water, and pepper. Stir in the potatoes, cheese
and ham.
Transfer to two greased 11x7in. baking dishes.
Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 375F 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 fridge 30 minutes prior
to baking. Bake as directed.
|