Ham and Cheddar Cheese Potato Casserole

2 cans (10 3/4 oz each) condensed cream of celery soup, undiluted
1 can milk (use the cream of celery can for measuring)
2 cups (16 oz) sour cream
2 packages (28 oz each) frozen O'Brien potatoes, thawed
1 package 8 oz (2 cups) sharp Cheddar  cheese, shredded)
2 tablespoons dehydrated chopped onion
2 cups cubed fully cooked ham
Salt if needed
Pepper

Mix the creams of celery, water, milk, onion, sour cream and cheese. Add the potatoes and ham and mix well. Season with salt and pepper to taste and combine well.

Place in two oiled 13 x 9 x 2-inch baking pan. Bake covered at 350 F for 35 minutes. Uncover and bake for 10-15 additional minutes until hot and bubbly. Let the casseroles set for a few minutes before serving.

Makes 2 casseroles