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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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