Ham 'n' Cheese Potato Bake

Posted by beachbum2 at recipegoldmine.com

This recipe is good if you have leftover ham after Easter or fixed anytime even dinner.

1 (24 ounce) package frozen O’Brien hash brown potatoes
2 cups cubed fully cooked ham
3/4 cup shredded Cheddar cheese, divided
1 small onion, chopped
2 cups (16 ounces) sour cream
2 (10 3/4 ounce) cans condensed Cheddar cheese soup, undiluted
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
1/4 teaspoon pepper

In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion.

In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. Transfer to a greased 3-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

Yield: 10-12 servings

NOTE: I usually add 1/2 cup more cheese. Served with a vegetable that’s dinner. Really good!!!