Prep Time: 30 min. | Start to Finish: 1 hour | Makes: 15 servings, 3/4 cup each
1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S Sour Cream
1 cup chicken broth
3 pounds red potatoes (about 9), thinly sliced
1 package (6 ounces) smoked ham, chopped
1 package (8 ounces) KRAFT Shredded Cheddar Cheese, divided
1 cup frozen peas
HEAT oven to 350° F.
MIX cream cheese, sour cream and broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups cheese and peas; stir gently to evenly coat all ingredients.
SPOON into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
BAKE 1 hour or until casserole is heated through and potatoes are tender.
Serving Suggestion: Balance this creamy, indulgent side dish by serving it alongside cooked lean meat or fish and a steamed green vegetable.
Purchasing Potatoes: Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Variation: Substitute Smoked Turkey for the ham and/or 1 cup frozen mixed vegetables for the peas.