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Thursday, August 16, 2012

Potato and Ham Casserole by Jackie

2 Tbsps olive oil
2 Tbsps butter
1/2 c. diced onion
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. milk
2 c. diced ham
1/2 tsp salt
1/2 tsp pepper
1 bag (32oz.) frozen Southern Style Hash Brown diced potatoes (I have also made this casserole out of cut up leftover baked potatoes.)

In a large saucepan heat oil and butter over medium heat; add onion and cook until translucent.  Add soup, milk, ham, salt and pepper and stir well; remove from heat.  Cover bottom of a 9″ x 13″ aluminum foil baking dish with frozen potatoes and pour sauce evenly over the top.  Cover with Press and Seal wrap and then cover with a layer of aluminum foil.  Label and freeze.
Serving Day:
Thaw completely.  Remove all wrap.  Bake uncovered at 350 degrees for 40 minutes.


  1. This wasn't our favorite. We felt like it was more of a side dish with all of the potatoes. The quantity was good for feeding 6 adults though. Thanks!

  2. I agree with Jen. It was very delicious, but seemed more like a side. I'm not sure why since it had the ham. Maybe if the ham were cut into bigger chunks? We enjoyed it though and ate it 2 nights!

  3. Thanks for the feedback ladies! I think larger ham chunks would be a better choice!