Cheesy Ham & Potatoes

(Dinner Is Ready page 217)

1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans fat free cream of celery soup
1 8-ounce package fat free cream cheese
1/2 c cauliflower, pureed
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper
1/2 cup corn flakes

Soften cream cheese and cream together with soup and cauliflower. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns. Gently stir into cheese mixture. Place into 9x13 pan, label and freeze.
To serve: Thaw. Bake covered for 1 hour at 350°. Uncover and top with shredded Cheddar cheese and corn flakes. Return to oven until cheese is melted.