Potato and Cheese Casserole
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1-24 oz. frozen hash brown potatoes
2 C. fully cooked ham
3/4 C. shredded cheddar cheese, divided
1 small onion, chopped
16 oz. sour cream
1 can condensed cheddar cheese soup
1 can cream of potato soup
1 t. pepper
1 T. parsley
Combine potatoes, ham, 1/2 C. cheese and onion.
In a separate bowl combine sour cream, soups and pepper; add to potato mixture and mix well.
Spread in greased 3 quart baking dish.
Sprinkle with remaining cheese.
Bake uncovered at 350* for 1 hour or until bubbly.
Let stand about 5-10 minutes before serving.