This recipe comes from one of my many cookbooks called: “Proven Recipe’s for Picky Kids!” It’s the perfect embodiment of an Idaho dinner: comforting, down-home goodness.
Preheat oven to 350 degrees. Combine ham, frozen shredded potatoes, soup, sour cream, cream, and onion in a large bowl. Pour into a 9×13 inch baking dish. Melt 2 tablespoons butter in a small skillet over medium heat. Add crushed crackers and saute until toasted. Sprinkle the cheese and then the crackers on top of the casserole. Bake for 45 minutes. Serves 6