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Prep 10min
Total60min
Ingredients5
Servings4
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Ingredients
4
cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag)
1 1/2
cups cubed ham (3/4-inch pieces)
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
1
can (10 3/4 oz) condensed cream of chicken soup
1/2
cup sour cream
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Steps
1
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2
In large bowl, mix all ingredients; spoon into baking dish.
3
Bake 50 to 55 minutes or until bubbly and hot. Let stand 5 minutes before serving.
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If you don’t care for peppers and onions in your ham and potato casserole recipe, swap out the O’Brien potatoes for a plain variety.
Serve this casserole with a side of vegetables to round out the meal.
To be sure that your baking dish holds 2 quarts (8 cups), use a liquid measuring cup to fill it with water, being careful to leave a little space at the top.
If you don't have cooking spray, you can use butter to prevent your ham and potato casserole from sticking to the sides of the glass baking dish.
Cooked ham can last 5 to 7 days in the refrigerator, or 1 to 2 months in the freezer. Remember this when using leftover ham in this recipe — and label any leftovers to be sure of freshness.
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