Ham and Potato Casserole
Delicious ham and potato casserole is the perfect hearty dinner recipe to use up leftover ham from the holidays. Creamy, cheesy and filling!
Servings: 8
Calories: 298kcal
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a 9x13 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.
Video
Notes
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.
Nutrition
Calories: 298kcal | Carbohydrates: 24g | Protein: 17g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 738mg | Potassium: 584mg | Fiber: 2g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 294mg | Iron: 1mg