- 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
- 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.
04/29/2018
recipepes.com
Ham and Potato Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
