Ham and Cheesy Potatoes |
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
1 8-ounce package cream cheese
1 1/2 cups Colby Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper
Soften cream cheese and cream together with soup. Stir in onions, ham, cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag or pan. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese, if desired. Return to oven until cheese is melted.
My boys loved this. We even had enough for lunch the next day! "It's a keeper", they said.
ReplyDeleteIt was WAY too peppery! Way too much pepper :(....my kids didn't care for it a whole lot but could have just been all the pepper. Yes there was plenty!
ReplyDeleteWe liked it--will make on our own--but maybe with the shredded hasbrowns--might cook better. There was plenty for all of us. Thanks for sharing the recipe.
ReplyDeleteMy family loved this. We thought the flavor was delicious! We didn't even need to add more cheese. It was perfect. Thank you!
ReplyDelete