Source:

Erin Hesse

Serves/Makes:10 to 12

Ingredients

• 24-oz. package frozen hash brown potatoes
• 2 cups (475 ml) cooked ham, cubed
• 2 cups (475 ml) cheddar cheese, shredded and divided
• 1 small onion, chopped
• 16 oz (448 grm).low-fat sour cream
• 10 oz (280 grm). can condensed cheddar cheese soup, undiluted
• 10 oz (280 grm). can cream of potato soup, undiluted
• freshly ground black pepper to taste

Preparation

• Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced ham, a half cup of the shredded cheddar cheese, and the chopped onion.
• In a separate mixing bowl, blend together the sour cream, cheddar cheese and potato soups, and black pepper.
• Add the sour cream and soup mixture to the potatoes and ham, making sure all ingredients are thoroughly combined.
• Pour the mixture into a lightly greased 3 quarts (2850 ml) oven-proof baking dish.
• Top with more cheese, and bake in a pre-heated 350 degree (175 C.) oven for an hour.
• Let stand a few minutes before serving.

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