Introduction
This Ham and Potato Casserole is the ultimate comfort food — creamy, cheesy, and loaded with tender potatoes and savory ham. It’s a fantastic way to use up leftover ham, and it makes a filling dish for weeknight dinners, holiday brunches, or potlucks.
Ingredients (Serves 6–8)
- 4 cups potatoes, peeled and diced (about 4–5 medium)
- 2 cups cooked ham, diced
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese (divided)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup sour cream
- ½ cup milk
- 2 tablespoons butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven: Heat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare potatoes: Parboil diced potatoes in salted water for 8–10 minutes until just tender but not mushy. Drain and set aside.
- Mix filling: In a large bowl, combine cream of mushroom soup, sour cream, milk, melted butter, garlic powder, paprika, salt, and pepper. Stir in ham, onion, potatoes, and 1 ½ cups of cheddar cheese.
- Assemble casserole: Transfer mixture to the prepared baking dish. Sprinkle remaining ½ cup of cheese evenly on top.
- Bake: Bake uncovered for 35–40 minutes, until bubbly and golden brown.
- Serve: Let rest for 5 minutes before serving. Garnish with fresh parsley.
Tips & Variations
- Swap cheddar with Swiss or Gruyère for a different cheesy flavor.
- Add frozen peas, corn, or broccoli for a veggie boost.
- For a crispy topping, mix bread crumbs or crushed Ritz crackers with melted butter and sprinkle over the casserole before baking.
- Great for meal prep — this dish can be made ahead and stored in the fridge for up to 2 days before baking.
Enjoy !!
