This is a recipe I got last year from Taste of Home. It is really good and easy to make. The best part is that this recipe makes 2 casseroles so you can have one for dinner and you can freeze one for another time. 1 mess, 1 night of cooking but 2 meals! Perfect for a working mom! My son Hugh (8) says "this is the best dinner ever" every time I make it!
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 2 cups (16 ounces) sour cream
- 1/2 cup water
- 1/2 teaspoon pepper
- 2 packages (28 ounces each) frozen O'Brien potatoes
- 1 package (16 ounces) 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
from the refrigerator 30 minutes before baking. Taste of Home tells you to bake as directed.
I have found though that it needs to bake much longer for the inside to heat up good. I usually bake mine closer to an hour. I then uncover and bake it 15 minutes longer until it is bubbly. Check the middle to see if it is bubbly and to make sure the Velveeta is melted.