10 pounds of red potatoes
4 pounds fully cooked ham, cubed
2 cans condensed cream of celery soup
1 quart milk
1/4 cup flour
3 pounds of Velveeta, cubed
1 teaspoons pepper
1 teaspoons paprika
Cook potatoes until tender. Peel if desired--or leave the skin on. Cut them into cubes.
Place about 6 cups of potatoes in each of 4 greased or sprayed 9 x 13 inch pans.
Add about 3 1/2 cups of ham to each pan.
In a large Dutch oven, or stockpot--over medium heat, combine: soup, milk & flour until smooth. Bring to a boil. Cook and stir for 2 minutes or until it thickens.
Add cheese, pepper & paprika.
Reduce heat and cook until the cheese melts. Carefully pour about 2 1/4 cups of sauce into each pan.
Cover pans with foil and bake at 350 degrees for 40 minutes. Uncover and bake 5 to 10 minutes longer--or until bubbly.
