Creamy Ham and Potato Casserole

Creamy Ham and Potato Casserole 4 cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag) 1 1/2 cups cubed ham (3/4-inch pieces) 1 cup shredded Colby-Monterey Jack cheese blend (4 oz) 1 can (10 3/4 oz) condensed cream of chicken soup 1/2 cup sour cream Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix all ingredients; spoon into baking dish. Wooden spoon in mixing bowl with ham and potato casserole ingredients and measuring cup on the side. Bake 50 to 55 minutes or until bubbly and hot. Let stand 5 minutes before serving. Finished ham and potato casserole cooling in glass baking dish on small towel. Tips You can substitute O’Brien potatoes with plain variety if you don’t care for peppers and onions. To be sure your baking dish holds 2 quarts (8 cups), use a liquid measuring cup to pour water into the dish till it’s full. You’ll want enough room so that the casserole doesn’t completely fill the dish. You can use butter or cooking spray to prevent food from sticking to the sides of your glass baking dish. When using leftover ham in this recipe it’s important to remember cooked ham can last 5 to 7 days in the refrigerator, or 1 to 2 months in the freezer. Label any leftovers to be sure of freshness.