Ham & Cheese Potato Casserole

Ham & Cheese Potato Casserole
from the magazine Simple & Delicious (Oct 2009) from tasteofhome, credited to Kari Adams of Fort Collins, CO

NOTE: THIS RECIPE MAKES TWO (2) CASSEROLES, FIVE (5) SERVINGS EACH. THIS RECIPE ALSO FREEZES WELL.


Ingredients:
2 cans (10 3/4oz each) condensed cream of celery soup, undiluted
2 cups (16oz) sour cream
1/2 cup water
1/2 tsp pepper
2 packages (28oz each) frozen O'Brien potatoes
1 package (16oz) Velveeta, cubed
2 1/2 cups cubed fully cooked ham


Directions:
In a large bowl, combine the soup, sour cream, water, and pepper. Stir in the potatoes, cheese, and ham. Transfer to TWO (2) greased 11-inch x 7-inch baking dishes. **Cover and freeze one casserole for up to three (3) months. Cover and bake the remaining casserole at 375F degrees for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.


**TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375F degrees for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.


MY NOTES: I don't have anything to say about this one except I'm still trying to determine if it needs garlic. Also, more than once I've just cooked that second casserole. When I've done that, I've simply set the second dish in the refrigerator until 20 minutes before the first one is due to come out of the oven. When I take it out of the refrigerator, I set it on the counter and let it come closer to room temperature before cooking it.

Herb-Roasted Potatoes

Herb-Roasted Potatoes
Serves 6


1/3 cup Dijon Mustard
2 tbsp olive oil
1 clove garlic, finely chopped
1/2 tsp dried Italian seasoning
6 medium red-skinned potatoes (2 pounds), cleaned and cut into chunks


Mix all ingredients except potatoes in small bowl. Mix in potatoes and stir to coat them well.  Pour coated potatoes into a greased 9x13x2-inch baking pan. Bake at 425F for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.

Quick Baked Potatoes

Quick Baked Potatoes
Serves 4


4 large baking potatoes
2 to 3 tbsp butter or margarine, melted
3 tbsp grated Parmesan cheese
paprika
salt to taste (optional)


Cut the potatoes in half lengthwise. Brush cut side with butter; sprinkle with Parmesan cheese, paprika and salt if desired. Place with cut side down on a greased baking sheet. Bake, uncovered, at 350F for 25 – 30 minutes or until tender.

Pot Roast (a la me)

[I promised a friend that I'd add this "recipe" to this collection so that he knows how to do it in the future.]

1 pound frozen piece of boneless roast-type beef
1 small onion, sliced, rings not separated
1 pound baby carrots (or big carrots chopped)
2 pound new potatoes (or big potatoes, cubed)
2 cups beef broth (or 1 can cream of mushroom soup, or 1 can cream of anything you like soup)

Line bottom of crock pot with onion rings. Top with a layer of potatoes. Add frozen beef. Surround beef with remainder of potatoes and carrots. Pour beef broth over everything. Put top on crock pot. Cook on HIGH for approximately 6 hours (more or less, depending on if you used more or less beef) or LOW for approximately 12 hours.