Ingredients:
2 (10 3/4 ounce) cans cream of mushroom soup or 2 (10 3/4 ounce) cans cream of chicken soup
2 cups cooked ham ( cut or torn into fair size pieces)
2 large potatoes, cooked but still firm, quartered, then thick sliced
1 1/4 cups milk or 1 1/4 cups half-and-half
1/2 cup butter or 1/2 cup margarine, melted
2 cups Velveeta cheese, sliced and cubed
1/2 cup green onions, chopped
3/4 cup frozen broccoli (Good without veggies, optional) (optional) or 3/4 cup fresh broccoli, partially cooked ( Good without veggies) (optional)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon celery salt
1/2 cup mayonnaise
1/2 cup sour cream
1 cup colby cheese or 1 cup cheddar cheese, grated
Directions:
In a sauce pan combine soup, milk, butter, chopped onions, and Velveeta cheese.
Stir several times until the cheese is melted.
Remove from heat and fold in the mayonnaise and sour cream.
In a bowl combine ham, potatoes, seasonings, the broccoli or choice of vegetable if adding one, and only 1/2 of the sauce.
Set aside the other 1/2 sauce covered with a lid.
Sprinkle the cheese evenly over the casserole.
Bake in hot 375F oven uncovered for 20 to 30 minutes or until the cheese topping turns light toasty brown.
Note: The extra sauce will be re-heated and served in a separate bowl or small individual bowls and spooned over the finished casserole servings at the table.
Served with a nice green salad and french bread makes a nice meal.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.