Ham, Hash Browns & Veggies Casserole - cooking recipe

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
3 stalks celery, chopped
2 cups left-over ham, chopped (I used my left-overs & I'm approximating the 2 cups, use more or less to your liking)
1 (16 ounce) bag frozen hash brown potatoes, partially thawed
1 (12 ounce) bag frozen mixed vegetables (I used carrots, corn, peas & green beans)
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of asparagus soup or (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cheddar cheese soup (Campbell's condensed)
1/2 cup medium cheddar, cubed
1 pinch salt
1 pinch black pepper
1 pinch garlic granules
paprika, to sprinkle on top (optional)
1/2 cup green onion, chopped (optional garnish)
1/2 cup fresh parsley, finely chopped (optional garnish)
nonstick cooking spray

Preparation

Preheat the oven to 350*F. Prepare a large casserole dish (mine is 12 X 9 X 4) by liberally spraying it with non-stick cooking spray. Set aside.
Heat canola oil in frying pan over medium-high heat. Add ham, onion, and celery. Cook until onions and celery are soft. (Approximately 5 minutes).
Combine the remaining in ingredients (except the paprika) in a large mixing bowl. Add the ham/onion/celery mixture to the mixing bowl. Stir well to incorporate.
Spread the entire mixture into prepared casserole dish; sprinkle with paprika for some color.
Bake 1 hour or until the casserole is heated all the way through and the vegetables are tender. Garnish with green onions and parsley, if desired.