ham and potato casserole

Ingredients

• Servings: 8
• 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 shredded monterey jack cheese
• 1/2 cup buttery round crackers (such as ritz®), crushed

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• spray a skillet with cooking spray. cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes.
• spray a 9x13-inch baking dish with cooking spray.
• combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.
• 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.
• stir soup mixture into vegetable and ham mixture until combined. mix in the monterey jack cheese.
• bake in preheated oven until vegetables are tender and sauce is bubbling, about 35 minutes.
• sprinkle with cracker crumbs and return to oven until topping is lightly browned, about 5 minutes.