In a large bowl, combine the soup, sour cream, water and pepper. Stir in the potatoes, cheese and ham.
Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to three months. Cover and bake the remaining casserole at 375 degrees for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles ( 5 servings each ).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (60g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2mg||0 %|
|Potassium 7.2mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1
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