| | Directions | | Combine the soup, sour cream, water and pepper. Stir in the potatoes, cheese and ham. Place mixture in two 11X7 baking dishes. Cover and bake at 375° for 40 minutes. Uncover and bake 10 minutes. Let stand for 10 minutes before serving. May be frozen. Thaw overnight in refrigerator. Remove from refrigerator 30 minutes before baking. |
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| Ingredients | | - |  | 2 cans cream of celery soup |
| - | | 1 package sour cream (16 ounce pkg) |
| - | | 1/2 cup water |
| - | | 1/2 teaspoon pepper |
| - | | 2 packages frozen potatoes (28 ounce each) |
| - | | 1 package Velveeta (cubed) |
| - | | 2 1/2 cups cubed fully cooked ham |
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