Ham, Hash Browns & Veggies Casserole

I had a TON of left-over ham from Easter, and needed to make something with it. I used the items from my freezer, refrigerator & pantry, and came out with this concoction!

• Ready In: 1 hr 15 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 1  tablespoon canola oil
• 1  medium onion, chopped
• 3  stalks celery, chopped
• 2  cups  left-over ham, chopped (I used my left-overs & I'm approximating the 2 cups, use more or less to your liking)
• 1 (16 ounce) bag frozen hash brown potatoes, partially thawed
• 1 (12 ounce) bag  frozen mixed vegetables (I used carrots, corn, peas & green beans)
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (10 3/4ounce) can  cream of asparagus soup or 1 (10 3/4ounce) can  cream of celery soup
• 1 (10 3/4ounce) can  cheddar cheese soup (Campbell's condensed)
• 1⁄2 cup medium cheddar, cubed
• 1  pinch salt
• 1  pinch black pepper
• 1  pinch garlic granules
•  paprika, to sprinkle on top (optional)
• 1⁄2 cup green onion, chopped (optional garnish)
• 1⁄2 cup fresh parsley, finely chopped (optional garnish)
•  nonstick cooking spray

Directions

1. Preheat the oven to 350*F. Prepare a large casserole dish (mine is 12 X 9 X 4) by liberally spraying it with non-stick cooking spray. Set aside.
2. Heat canola oil in frying pan over medium-high heat. Add ham, onion, and celery. Cook until onions and celery are soft. (Approximately 5 minutes).
3. Combine the remaining in ingredients (except the paprika) in a large mixing bowl. Add the ham/onion/celery mixture to the mixing bowl. Stir well to incorporate.
4. Spread the entire mixture into prepared casserole dish; sprinkle with paprika for some color.
5. Bake 1 hour or until the casserole is heated all the way through and the vegetables are tender. Garnish with green onions and parsley, if desired.