Ham and Potato Casserole
Description
This delicious ham and potato casserole with cream of mushroom soup is packed with a variety of vegetables and will please the whole family.
Ingredients
•
cooking spray
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1 onion, diced
•
1 green bell pepper, diced
•
5 potatoes, diced
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1 (16 ounce) bag frozen chopped broccoli, thawed
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1 pound diced cooked ham
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1 (8 ounce) package sliced fresh mushrooms
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2 stalks celery, diced
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1 (8 ounce) container sour cream
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1 (4 ounce) package cream cheese
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6 ounces shredded Monterey Jack cheese
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1/2 cup buttery round crackers (such as Ritz®), crushed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Spray a skillet with cooking spray. Cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes.
3
Spray a 9x13-inch baking dish with cooking spray.
4
Combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.
5
Stir cream of mushroom soup, sour cream, and cream cheese together in the same skillet used for onion and green pepper; mix until combined and smooth.
6
Stir soup mixture into vegetable and ham mixture until combined. Mix in Monterey Jack cheese.
7
Bake in preheated oven until vegetables are tender and sauce is bubbling, about 35 minutes.
8
Sprinkle with cracker crumbs and return to oven until topping is lightly browned, about 5 minutes.