Cheesy Potatoes

Cheesy Potatoes

1 24 oz. frozen shredded hashbrowns

1/2 c. minced onion (about 1/2 onion)

2 cans of cream of celery soup

1 8 oz. cream cheese

1 1/2 cups Monterey Jack cheese

1 1/2 cups cooked, cubed ham

1/4 tsp. pepper

1 c. cheddar cheese

Soften cream cheese and cube your ham. Then cream the cream cheese and 2 cans of celery soup together. Then stir in chopped onions, ham, cheese and pepper to the soup mixture. Break apart frozen hashbrowns and gently stir in. Then place in foil container and cover and freeze! THIS MAKES 2-3 8x8 containers for me! Bake uncovered 1 hour at 350 degrees. Pull out and top with cheddar cheese if desired and cook for a few more minutes until cheese is melted.