Snowtop Ham Casserole

(This recipe was first posted in conjunction with the Meijer Ad Week of 4/1/12 - 4/7/12)

Many cooks will serve up delicious ham and mashed potatoes on Easter Sunday.  And when dinner is over, they'll look at all the leftovers and wonder what to do with them!  Fear not, cooks, and wonder no more!  We like this casserole so much that I often make extra mashed potatoes just to make sure that I'll have enough leftovers.

Ingredients:

1 can cream of mushroom soup
1 1/2 cups cubed Velveeta cheese
2 Tbsp butter OR margarine, cubed
2 cups diced fully cooked ham
12 oz bag (or 3/4 of a 16 oz bag) frozen corn, thawed OR 15 oz can of corn
1/4 cup chopped onion OR 1 1/2 tsp dry minced onion
1 1/2 tsp Worcestershire sauce
6 cups +/- leftover mashed potatoes (prepared with milk and butter)

Directions:
Melt together over medium heat the soup, cheese, and butter, stirring continually.  Remove from heat and stir in ham, corn, onion, and Worcestershire sauce.  Pour this mixture into a greased 2 qt casserole dish.  Top with mashed potatoes.  Bake, uncovered, 30-35 minutes at 350 degrees.

Options and Tips

• If you have leftover mashed potatoes but don't want to use them this week, just freeze them.  When you're ready to use the potatoes, thaw on the counter.  They might be kind of watery, but just drain most of the water and stir a little bit of the liquid back into the potatoes.  Thawed, previously-frozen mashed potatoes aren't all that great for just eating with gravy, but if you use them as topping for this casserole it works out fine.
• I've also substituted diced chicken for the ham in this recipe, and it was delicious!
• This casserole freezes well.

This recipe was adapted from a similar one, found on page 102 of Taste of Home's 2005 Quick Cooking Annual Recipes.