| 1 two-pound bag frozen shredded hash browns | 1/2 c minced onions |
| 2 cans cream of celery soup | 1 eight-ounce cream cheese |
| 2 cups Montery Jack cheese, shredded | 3 cups cubed ham |
| 1/4 tsp pepper | 2 cups cheddar cheese, shredded (for topping) |
Soften cream cheese and cream together with soup. Stir in onions, ham, Jack cheese, and pepper. Break apart hast browns. Genty stir into cheese mixture. Place in greased baking dish. Bake covered for 1 hour at 350 degrees. Uncover and top with shredded cheddar cheese. Return to oven until cheese is melted.
