This casserole is based on a potato side-dish we had many times growing up. We generally had it with ham… which is why I thought adding ham would make it a good main course. The best part about this meal, is that it freezes GREAT! This is one of those recipes I can make a big batch of, and then freeze half to eat later.
Start by peeling and chopping 5 russet potatoes into bit-size chunks.
Boil these in water for about 15 minutes, or until fork tender.
While the potatoes cook, combine in a large bowl:
- 2 cans cream of chicken soup
- 1 1/2 C sour cream
- 1 1/2 C grated cheese
- 1 1/2 t salt
- 1 t pepper
- 1 lb ham, chopped into bite-size pieces
- 2 chopped green onions
- the drained and cooled potatoes
Pour the entire mixture in a 9×13 pan (or two 2-quart casserole dishes) and top with the remaining cheese.
Bake at 350 degrees for 20-30 minutes.