Shelly's Recipe

HAM AND CHEESE POTATO BAKE

Category: Ham

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 sour cream
1 (4 oz) can chopped green chilies, optional
1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1 (10.75 ounce) can condensed cream of potato or cream of mushroom soup, undiluted
1/4 teaspoon pepper and garlic powder
1 cup frozen peas, thawed, optional
Sliced Velveeta

In a large bowl, combine potatoes, ham, 1/2 cup cheddar cheese and onion. In another bowl, combine the next 7 ingredients; add to potato mixture and mix well. Transfer half the mixture into a greased 3-qt. baking dish. Sprinkle with a thin layer of Velveeta slices and the top with remaining mixture and top with remaining cheddar 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. Serves 10

Notes: As a topping, I like to combine the remaining cheddar cheese, about 1/4 cup dry bread crumbs and about 1 tbsp melted butter together and sprinkle over top before baking.

This is also good using about 1 1/2 cups cooked and drained egg noodles instead of the potatoes.