Ham & Cheese Potato Casserole

• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 2 cups sour cream
• 1/2 cup water
• 1/2 teaspoon pepper
• 2 packages (28 ounces each) frozen O'Brien potatoes
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 2-1/2 cups cubed fully cooked ham

1. Preheat oven to 375u0b0. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.
2. 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.
3. Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. 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, water, pepper, frozen obrien potatoes, process cheese, ham

Taken from www.tasteofhome.com/recipes/ham-cheese-potato-casserole/ (may not work)