- 2 cans of cream of celery soup, undiluted
- 16 oz. sour cream
- 1/2 c. water
- 1/2 tsp. pepper
- 2 pkgs. (about 28 oz. each) frozen potatoes (we use Southern Style Hashbrowns)
- 16 oz. velveeta process cheese, cubed
In a large bowl, combine the soup, sour cream, water and pepper. Then stir in the potatoes, cheese and ham.
Divide between 2 greased 11 x 7 in. casserole dishes. Cover and freeze. When you are ready to cook, thaw in the refrigerator overnight. Remove from the refrigerator for 30 minutes before baking. Bake at 375 for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.