Got leftover ham to use up? Make this hearty ham and potato casserole that is cheesy, creamy and delicious. It’s perfect for weeknight dinner, holiday meals, or a hearty breakfast or brunch.
How YUMMY does this ham and potato casserole look? This recipe is such a breeze and the whole family just gobbles it up. Who wouldn’t love cheesy ham and potatoes?!
This recipe is crazy simple and can be used for so many different things. It’s packed with plenty of protein to serve as your main dish for dinner. But, pair it with some cinnamon roll pancakes and you’ve got yourself one tasty breakfast menu. I love recipes like this. They’re simple, affordable, and adaptable for anything I need!
Why You’ll Love Ham and Potato Casserole
- You can prep this quick ham potato casserole in just 15 minutes! Then, just pop it into the oven for an hour and go about your day. It’s as simple as that.
- This super easy recipe is a great way to use any leftover ham you may have from the holidays.
- It serves serves 8! It’s a great easy dinner option for large families. It’d also be great to bring to a potluck!
Ingredients for Cheesy Ham Potato Casserole
- Ham – You can either buy ham from your local grocery store, or use leftover ham from a delicious recipe like this honey baked ham.
- Cream of Mushroom soup – I recommend buying name brand cream of mushroom soup for the best flavor.
- Potatoes – For best results, peel your potatoes. If you don’t want to peel potatoes, then I recommend using golden potatoes or red potatoes since the skins aren’t bitter.
- Whole milk – You can use 2% milk or 1% milk if you prefer, but your mixture won’t be as creamy.
- Sour cream – Don’t omit this ingredient, even if you’re not a fan of sour cream! It makes it so creamy and delicious, and once mixed in and baked, you won’t even be able to tell that there’s sour cream.
- Cheese – Colby jack, mild cheddar, and Mexican blend shredded cheese will all taste delicious in this cheesy ham and potato casserole.
- Garlic and onion powder – Both of these seasonings will elevate the flavor profile of this simple casserole.
- Salt and pepper – Potatoes definitely need salt and pepper, so be don’t omit these two simple seasonings!
How to Make Ham and Potato Casserole
- Spray a 9×13 baking dish with cooking spray and set it aside.
- Then, mix together the cream of mushroom soup, sour cream, garlic powder, onion powder, salt, pepper, and milk in a mixing bowl.
- Place the diced potatoes into the prepared baking dish, and spread them out evenly. Layer the diced ham evenly over the potatoes.
- Then, pour the liquid mixture over the ham and potatoes.
- Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until potatoes are cooked and soft.
- Remove the dish from the oven, and sprinkle shredded cheese on top of the casserole.
- Place the casserole bake into the oven and bake, uncovered, until the cheese is melted and the edges are bubbling. It should take about 10-15 minutes.
- Serve while hot!
What to Serve with Ham and Potato Casserole
The possibilities really are endless though. You can pair this cheesy casserole with whatever your heart desires! Just don’t forget dessert, like chocolate chip cookies.
How to Store Leftover Ham and Potato Casserole
Leftovers of this easy casserole store really well! You can refrigerate or freeze any leftovers you have.
FRIDGE: Place leftover casserole in an airtight container or wrap the casserole dish very tightly in plastic wrap. Store in the fridge for up to 4 days.
FREEZER: Let leftovers cool completely, then either transfer them to an airtight container or wrap the dish in plastic wrap. Freeze for up to 3 months.
To reheat, allow frozen leftovers to thaw. Then place in the oven or microwave until warmed through thoroughly.
Can I add bacon to this recipe?
I don’t see why not! Sprinkle bacon bits over the layer of ham, before you pour the liquid mixture into the baking dish, and bake as recommended.
- Use peeled russet or golden potatoes for the best flavor!
- Feel free to add fresh herbs like chives or parsley to your cheesy casserole right as it comes out of the oven.
- Shred your own cheese for an extra melty top layer to your casserole.
Throw this delicious ham and potato casserole into the oven this week and relax. Dinner is taken care of!
More Recipes You’ll Love
- Looking for some new breakfast recipes? Try these easy Ham and Cheese Egg Muffins!
- This Pineapple Glazed Ham is just so easy, and it’s perfect to serve for the holidays. Or, just whip it up for dinner one evening!
- These Ham and Cheese Sliders are perfect to serve on game day, but work wonderfully for lunch and dinner too!
- Ham and Cheese Pinwheels are one of the easiest dinners to throw together, and the leftovers are perfect to send in your kiddos lunch kits.
- French Fry Hot Dish is a classic hot dish piled with hamburger, corn, cheese and french fries for days when you need comfort food!
- Hashbrown Casserole Recipe are Creamy, Delicious Hashbrowns! This is the Potato Dish we ask Mom for EVERY HOLIDAY!
- 2 pounds russet potatoes cleaned, peeled and diced small
- 2 cups cubed ham
- 2 cups shredded Colby-Monterey Jack cheese
- 10 ¾ ounces condensed cream of mushroom soup (1 can)
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup whole milk
- Preheat the oven to 400 degrees Fahrenheit. Spray a 9×13 inch baking dish with non-stick cooking spray and set aside.
- In a large bowl mix together the cream of mushroom soup, sour cream, garlic powder, onion powder, salt, pepper and milk.
- Evenly spread the diced potatoes on the bottom of the prepared baking dish.
- Spread ham over the potatoes evenly.
- Pour liquid mixture over the top of the ham and potatoes.
- Cover with aluminum foil and bake in a preheated oven at 400 degrees Fahrenheit for 45-50 minutes or until potatoes are cooked.
- Remove from the oven, take off aluminum foil and sprinkle cheese on top of ham and potatoes.
- Place back in the oven and bake, uncovered, for 10-15 minutes or until the cheese is melted and the edges or bubbling.