1 8 oz pkg cream cheese, softened
2 10.75 oz cans cream of celery soup
1/2 cup onion, minced
1 1/2 cups ham, cubed
1 1/2 cups Monterey Jack cheese, shredded
1/4 tsp. pepper
1 24 oz. bag frozen shredded hash browns
Combine softened cream cheese and soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns (do not thaw). Gently stir into cheese mixture. Place in a freezer bag. Label and freeze.
To serve: Thaw. Bake in greased baking dish, covered, 1 hour at 350 degrees. Uncover, top with cheese. Bake 5 minutes.