Cheesy Scalloped Potatoes & Ham

• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cups sour cream
• 2/3 cup butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 6-1/2 pounds potatoes, peeled and cut into 1/4-inch slices
• 6 cups cubed fully cooked ham (about 2-1/2 pounds)
• 1 package (16 ounces) process cheese (Velveeta), cubed

1. Preheat oven to 350u0b0. Mix first five ingredients. Stir in potatoes, ham and cheese. Transfer to two greased 13x9-in. baking dishes.
2. Bake, covered, 1 hour. Uncover and bake until potatoes are tender, 45-55 minutes longer.
3. Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

condensed cream, sour cream, butter, garlic, pepper, potatoes, ham, process cheese

Taken from www.tasteofhome.com/recipes/cheesy-scalloped-potatoes-ham/ (may not work)