Ham, Hash Browns & Veggies Casserole

• canola oil↗1 tablespoon
• medium onion↗1

  chopped

• celery stalks↗3

  chopped

• left-over ham2 cups

  chopped

• frozen hash brown potatoes↗1

  (16 ounce) bag, partially thawed

• frozen mixed vegetables↗1

  (12 ounce) bag

• cream of mushroom soup1

  (10 3/4 ounce) can

• cream of asparagus soup or cream of celery soup1

  (10 3/4 ounce) can

• cheddar cheese soup1

  (10 3/4 ounce) can, Campbell's condensed

• medium cheddar↗1⁄2 cup

  cubed

• salt↗1 pinch
• black pepper↗1 pinch
• garlic granules↗1 pinch
• paprika↗

  to sprinkle on top (optional)

• green onion↗1⁄2 cup

  chopped (optional garnish)

• cup fresh parsley, finely chopped (optional garnish)↗1⁄2
• nonstick cooking spray

Step-by-step instructions

1. 1

   Preheat the oven to 350*F. Prepare a large casserole dish (mine is 12 X 9 X 4) by liberally spraying it with non-stick cooking spray. Set aside.

2. 2

   Heat canola oil in frying pan over medium-high heat. Add ham, onion, and celery. Cook until onions and celery are soft. (Approximately 5 minutes).

3. 3

   Combine the remaining in ingredients (except the paprika) in a large mixing bowl. Add the ham/onion/celery mixture to the mixing bowl. Stir well to incorporate.

4. 4

   Spread the entire mixture into prepared casserole dish; sprinkle with paprika for some color.

5. 5

   Bake 1 hour or until the casserole is heated all the way through and the vegetables are tender. Garnish with green onions and parsley, if desired.