Ham and Cheese Potato Casserole

for Jenn:

Ham and Cheese Potato Casserole

2 cans cream of celery soup
2 C. sour cream
1/2 C. water
1/2 tsp. pepper
2 (28oz) pkg. of frozen hash browns. (I used the traditional kind but would use southern style if I had it to do over again. P.S. Defrost these a little first or do what I did and have your big strong husband break it up for you.)
1 (16oz) pkg. Velveeta cubed
2-1/2 C. cooked and cubed ham. (P.P.S. Steve thought that I should have doubled the ham, just for your general knowledge.)

Combine First four ingredients in large bowl. (When I say large I'm not kidding, I had to mix this up in my dutch oven.) Add the rest of the ingredients. Mix well.
Transfer to 2 greased 9x13 pans. (I made it in 4 smaller pans.) (I also sprinkled cheddar cheese on top, b/c I've never seen a casserole with too much cheese.) Cover and freeze one for up to 3 months. Cover and bake remaining casserole at 375 for 40 min. Uncover and bake 10-15 min longer. Let stand 10 min before serving.
To use freezer casserole: Thaw in the fridge overnight. Remove from fridge 30 min. before baking and bake as directed.

Enjoy.
Thanks for reading.