We had lots of leftover (delicious!) ham from Sunday, so I set out in search of a way to use the leftovers.  Found this recipe, and didn’t have all the ingredients, so modified as follows.  It was delicious!  Definitely a keeper!

Hearty Ham Casserole

2 cups cubed fully cooked ham
1 (15.25 ounce) can whole kernel corn, drained
1 tbsp dried parsley
1/4 cup butter or margarine
2 cups O’Brien HashBrown Potatoes
1/3 cup all-purpose flour
1 3/4 cups milk
1/8 teaspoon pepper
1 cup shredded Cheddar cheese

In a large bowl, combine the first three ingredients and 1/2 cup cheese; set aside. In a saucepan, saute potatoes in butter for until tender; stir in flour until blended. Gradually add milk and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; pour over the ham mixture and stir until combined. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover and sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.