Creamy Ham and Potato Casserole

Indulge in this delectable ham and potato casserole enhanced with a velvety cream of mushroom soup, a medley of assorted vegetables, and savory ham - guaranteed to delight the entire family's taste buds.

Ingredients

	cooking spray
1	onion, diced
1	green bell pepper, diced
5	potatoes, diced
1	(16 ounce) bag frozen chopped broccoli, thawed
1	pound diced cooked ham
1	(8 ounce) package sliced fresh mushrooms
2	stalks celery, diced
1	(10.75 ounce) can condensed cream of mushroom soup
1	(8 ounce) container sour cream
1	(4 ounce) package cream cheese
6	ounces 6 ounces shredded Monterey Jack cheese
1⁄2	cup buttery round crackers, crushed

Instructions

• 1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Grease a skillet with cooking spray. Saute diced onion and green bell pepper over medium heat until the onions are translucent, approximately 5 to 7 minutes.
  3. Prepare a 9x13-inch baking dish by greasing it with cooking spray.
  4. In the greased baking dish, combine the sauteed onion and green bell pepper with diced potatoes, thawed chopped broccoli, diced cooked ham, sliced fresh mushrooms, and diced celery, ensuring an even distribution of the vegetables and ham.
  5. In the same skillet used for the onions and peppers, blend together cream of mushroom soup, sour cream, and cream cheese until smooth and well combined.
  6. Incorporate the creamy soup mixture into the vegetable and ham mixture, stirring until thoroughly combined. Add the shredded Monterey Jack cheese to the mixture.
  7. Bake in the preheated oven until the vegetables are tender and the sauce is bubbling, approximately 35 minutes.
  8. Sprinkle the crushed buttery round crackers on top and return to the oven until the topping is lightly browned, about 5 minutes.

Jul 20, 2024