Ham and Potato Casserole

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

Stir in:

• 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.