Ham and Potato Casserole

This is my favorite potato casserole. The sour cream in this casserole adds a richness and creamy texture. Adding ham and frozen peas turns an excellent side dish into a satisfying dinner. I usually buy a ham on sale after Christmas or Easter and break it down into portions small enough for one or two meals before freezing. This would certainly be a good way to get ride of some of your leftover Christmas ham if you have some.


2 Pounds potatoes, peeled and sliced
1 can condensed cream of chicken soup or cream of mushroom soup plus 1 can water or milk
½ melted butter (one stick)
2 cups grate cheese (Any kind)
1 teaspoon salt
16 oz sour cream
1 small onion (1/2 cup)
1 (4-ounce, one sleeve) package crackers, crushed
Optional Adders:
3/4 cup Cubed Ham
1/2 cup Green Beans or Peas
Preheat Oven to 350 degrees. Mix all ingredients except the crackers and place in a 2 quart casserole. Crumble crackers over the casserole. Bake for 1 hour or until the potatoes can be pierced easily with a fork and the top is browned.
Potato casserole will ham and cheese. Follow recipe above, to potato and liquids mixture add ¾ cup diced ham and ½ cup frozen peas. Top with crumbled crackers and bake as directed. Serves 4-6 as an entrée, 6-8 as a side.


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