2 lb bag frozen shredded hashbrowns
1/2 c minced onion
2 cans cream of celery soup
8 oz cream cheese
1.5 cups monterey jack cheese, shredded
1.5 cups cubed ham
1/4 tsp pepper
Soften cream cheese and cream together with soup. Stir in onions, ham, cheese, and pepper. Break apart hasbrowns. Gently stir into cheese mixture.
Bake covered for 1 hour at 350 degrees. Uncover and top with shredded cheese. Return to oven until cheese is melted.