Potato and Onion Casserole


  • 2 large onions, sliced
  • 2 tbsp. butter
  • 1 can cream of celery soup, condensed
  • ½ c. water
  • Salt and pepper to taste
  • ¼ tsp. thyme
  • 6 Med. Klondike Rose® potatoes, cooked and sliced
  • 1/2 cup ham, sliced or cubed
  • 1 c. shredded cheddar cheese

Preparation Steps

  1. In a large skillet, cook onions in butter until lightly caramelized and brown. Add ham and brown. Add soup and water. Season with salt, pepper, and thyme.
  2. Arrange potatoes and ½ c. cheese in a greased casserole dish.
  3. Pour onion mixture over potatoes and top with the remaining cheese.
  4. Bake at 350°F for 15-20 minutes or until thoroughly heated and lightly browned.