10 3/4ozmilkfill the empty soup can t clean the can
6 ozParmesan cheeseshredded
8 ozcolby/jack cheeseshredded
8 ozmozzarella cheeseshredded
Instructions
Cook onion and celery in the 1 tablespoon of olive oil until translucent.
In large bowl mix potatoes, ham, onion, celery, parmesan cheese, Colby/jack cheese, and ½ of the mozzarella cheese. Once mixed, transfer into 9X13 pan that has been sprayed with Pam.
Mix cream of mushroom soup and milk and pour this over the mixture in the pan.
Cover with foil and cook 1.5 hours at 450 degrees. Remove foil, put remaining mozzarella cheese over the top. Cook another 10 minutes uncovered.
I used frozen ham left over from the holidays. I even had the pineapple pieces still in it. I added the juice and all of what was frozen. I didn’t add salt because I felt the ham, cheese, and soup would be salty enough.