Ham, Hash Browns & Veggies Casserole

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 2 cups left-over ham, chopped (I used my left-overs & I'm approximating the 2 cups, use more or less to your liking)
• 1 (16 ounce) bag frozen hash brown potatoes, partially thawed
• 1 (12 ounce) bag frozen mixed vegetables (I used carrots, corn, peas & green beans)
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of asparagus soup or (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can cheddar cheese soup (Campbell's condensed)
• 1/2 cup medium cheddar, cubed
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch garlic granules
• paprika, to sprinkle on top (optional)
• 1/2 cup green onion, chopped (optional garnish)
• 1/2 cup fresh parsley, finely chopped (optional garnish)
• nonstick cooking spray

1. Preheat the oven to 350*F. Prepare a large casserole dish (mine is 12 X 9 X 4) by liberally spraying it with non-stick cooking spray. Set aside.
2. Heat canola oil in frying pan over medium-high heat. Add ham, onion, and celery. Cook until onions and celery are soft. (Approximately 5 minutes).
3. Combine the remaining in ingredients (except the paprika) in a large mixing bowl. Add the ham/onion/celery mixture to the mixing bowl. Stir well to incorporate.
4. Spread the entire mixture into prepared casserole dish; sprinkle with paprika for some color.
5. Bake 1 hour or until the casserole is heated all the way through and the vegetables are tender. Garnish with green onions and parsley, if desired.

canola oil, onion, stalks celery, leftover ham, frozen hash brown potatoes, mixed vegetables, cream of mushroom soup, cream of asparagus soup, cheddar cheese soup, medium cheddar, salt, black pepper, garlic, paprika, green onion, fresh parsley, nonstick cooking spray

Taken from www.food.com/recipe/ham-hash-browns-veggies-casserole-365858 (may not work)