Ham and Cheese Potato Casserole

Back on the health kick again (quit laughing). I'm working my butt off (literally) to earn the Jamberry Nails Belize Cruise incentive trip in February of 2014. But I love food. Yummy, delightful, creamy, mmmmmmmmmm food. So I need recipes that are low calorie and lowfat, but not low taste! Voila -- found one.

Ham and Cheese Potato Casserole

1.5 lb lean ham, cubed
1 pkg Potatoes O'Brien, thawed
2 cans 98% fat free AND low sodium cream of chicken soup
8 oz fat free sour cream
1/2 c skim milk
2 tbs spicy brown mustard
1/8 tsp black pepper
2 cups 2% milk shredded cheddar cheese

1. Spray 13x9x2 inch baking dish with cooking spray. Stir together potatoes and ham in dish.

2. In small mixing bowl combine soup, sour cream, milk, mustard, pepper, and 1 cup of the cheese.

3. Pour soup mixture over ham and potatoes and stir to mix well.

4. Sprinkle remaining cheese over top of casserole. Bake at 350 for 35-45 minutes, until cheese is melted, casserole is bubbly, and potatoes split easily when pierced with a fork.

5. Allow to stand 10 minutes before serving.