Ham and Potato (and Cheese) Casserole – Delish!

From Kat’s Kitchen

Care of Sandra Lee

This is so yummy. I’m a sucker for Sandra Lee, and I came across it in her new Magazine “Sandra Lee Semi-Homemade” — that’s a shocker.

I made a BIG mistake the 1st time I made it. It was for the in-laws, and I was rushing (another shocker), and just took it out of the oven even though the potatoes weren’t cooked thoroughly. It wasn’t a hit, let’s just say. However, instead of reheating the leftovers in the micro the next day, I popped the casserole back in the oven, and it was to die for. Literally, it tasted like an entirely new meal. Enjoy!

Ingredients

1 bag Ore-Ida Southern-style hash brown potatoes (32 ounces)

2 cups ham, chopped

1 cup onion, chopped (I use frozen chopped onions from the store)

2 packages Sargento shredded Swiss cheese (5 ounces), divided

1 jar sliced mushrooms (4.5 ounces), drained

1 teaspoon salt

1/2 teaspoon ground black pepper

1 can Cream of Mushroom soup (10 3/4 ounces)

1 cup whole milk

2 tablespoons butter, melted

Cooking Directions

Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray.

In a large bowl, combine potatoes, ham, onion, 1 package cheese, mushrooms, salt, and pepper.

In a medium bowl, whisk together soup, milk, and butter. Pour soup mixture over potato mixture, stirring to combine. Pour into prepared dish and top with remaining package of cheese. Bake for 35 minutes. Increase oven temperature to broil and cook for 5 minutes longer, or until cheese is lightly browned. Serve immediately.

Courtesy of Sandra Lee Semi-Homemade magazine; reprinted with permission from Hoffman Media, LLC.