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Ham and Cheese Casserole Recipe

Ingredients

1 pound ham, cut into 1 inch cubes

1 cup milk

1 (8 ounce) package cream cheese, softened

1 (10 ounce) package frozen chopped spinach, thawed

2 tablespoons butter or margarine

1 (10.75 ounce) can condensed cream of mushroom soup

1 (4.5 ounce) can diced tomatoes

1 (8 ounce) package shredded Cheddar cheese

1 (8 ounce) package shredded Monterey Jack cheese

Directions

Place ham in a large pot with enough water to cover. Bring to a boil, then reduce heat to medium-low. Boil 2 to 3 minutes, or until lightly beaten. Remove ham from heat, rinse under cold water, and drain.

Melt cream cheese in a medium bowl. Stir in cream of mushroom soup, cream of chicken soup, diced tomatoes, Cheddar cheese, Monterey Jack cheese. Mix thoroughly.

Pour mixture into a large serving bowl. Chill in refrigerator for several hours, or overnight.

Comments

a. Patarsan writes:

⭐ ⭐ ⭐ ⭐ ⭐

Excellent recipe if you're looking for a sweet lemon cheesecake. I ended up making some alterations through trial and error. I used raw sugar and pork sugar for flavor, and there was no way I was letting myself eat so many cookies. I found a , et voila! And this is perfect! Used raw sugar and whole milk for thickened.