This hammed-up spin on cheesy hash browns makes two hearty casseroles you can use as a main or side dish. Serve one today and save the other for a busy weeknight.
—KARI ADAMS FORT COLLINS, CO
PREP: 15 MIN. • BAKE: 50 MIN. + STANDING • MAKES: 2 CASSEROLES (5 SERVINGS EACH)
2 cans (10 3/4 ounces each) condensed cream of celery soup, undiluted
2 cups sour cream
1/2 cup water
1/2 teaspoon pepper
2 packages (28 ounces each) frozen O’Brien potatoes
1 package (16 ounces) process cheese (Velveeta), cubed
2 1/2 cups cubed fully cooked ham
1. Preheat the oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.
2. Transfer the blend to two greased 2-qt. baking dishes. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving.
FREEZE OPTION Cover and freeze unbaked casseroles. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.