Ingredients
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted2 cups sour cream1/2 cup water1/2 teaspoon pepper2 packages (28 ounces each) frozen O’Brien potatoes1 package (16 ounces) process cheese (Velveeta), cubed2-1/2 cups cubed fully cooked ham
Preparation
Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.
Transfer to 2 greased 2-qt. baking dishes. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving.
