Ham, Cheese, and Potato Casserole

This recipe is a good one- comfort-food-like, simple ingredients, hard to mess up (trust me, I've tried), and pretty quick to put together.

It's a great one to use with leftover ham. This recipe makes a full 3 quart casserole dish, but I usually split it into two 8x8's. And it freezes really well.

 Ham, Cheese, and Potato Casserole

1 32oz bag Southern style hash browns
1 c chopped onion
2 c chopped ham
1 10.75 oz can cream of mushroom soup
2 Tbs melted butter
2 tsp pepper
5 oz shredded cheese
1 jar sliced mushrooms, drained (about 4.5 oz)--I usually skip this, actually, because I don't like mushrooms.

Preheat oven to 350, spray 3 qt baking dish (or two 8x8 dishes) with non-stick spray.

Combine potatoes, ham, onion, 1/2 of the cheese, mushrooms, salt, and pepper in a large bowl.

In smaller bowl, whisk butter, milk, and soup. Pour over potato mixture and stir. Pour into baking dish(es), top with remaining cheese.



Bake 350 degrees F for about 30 min.

From the freezer- thaw overnight in refrigerator, bake at 350 degrees F for about 40 minutes or until heated through and bubbly on top.