Wednesday, March 21, 2012

Working Mom Meal - Ham & Potato Casserole


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!

Ingredients

  • 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

Directions

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. 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. 


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