Ingredients Jump to Instructions ↓

  1. 2 cans (10-3/4 ounces each ) condensed cream of celery soup, undiluted

  2. 2 cups (16 ounces) BREAKSTONE'S® Sour Cream

  3. 1/2 cup water

  4. 1/2 teaspoon pepper

  5. 2 packages (28 ounces each ) frozen O'Brien potatoes

  6. 1 package (16 ounces) process cheese (Velveeta), cubed

  7. 2-1/2 cups cubed fully cooked ham

Instructions Jump to Ingredients ↑

  1. 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).


Send feedback