Cheesy Ham & Potato Casserole

This warm and satisfying ham and potato casserole is full of creamy, cheesy goodness. This easy recipe makes for a perfect comforting meal any night of the week.

Why this recipe is so great:

• Quick and easy prep – This dump-and-bake casserole recipe requires minimal dishes and prep work. All you have to do is chop everything up, mix and bake.
• The whole family will love it – Loaded with cheesy potatoes and ham in a thick rich and creamy sauce, this casserole is packed with flavor the whole family will enjoy, even the pickiest of eaters.
• Great way to use up leftover ham – If you have leftover ham from Christmas dinner or another meal, this is a great way to use it up so there is no waste.
• Can be made in advance – You can prepare this whole dish up to one day in advance and just bake it when you are ready to serve.

Ingredients you’ll need:

• Potatoes
• Ham
• Bell peppers & onions
• All-purpose flour
• Shredded cheese 
• Condensed cream of chicken soup
• Sour cream

How to make ham and potato casserole:

(the ingredient amounts are listed in the printable recipe card further below)

1. In a large mixing bowl, toss together the diced potatoes, ham, peppers, and onions with a little bit of flour.
2. Mix in some condensed cream of chicken soup, shredded cheese, and sour cream.
3. Spoon the mixture into a 2qt or 9×9″ casserole dish. Bake at 375F for 1 hour.

FAQ:

What is the best type of ham to use?

The best type of ham to use for this recipe would be ham steaks because it’s easy to cut and cube or any leftover ham works.

How should I cut the potatoes?

Peel and cut the potato lengthwise into 1 cm thick slices using a sharp knife. Next, divide the slices into 2 stacks (flat side down) and cut them into matchsticks. Then rotate the stacks 90° and slice the matchsticks into cubes.

How to serve:

You can serve this casserole with some butter biscuits, dinner rolls, or crusty bread. A side of steamed vegetables or salad goes well too.

How to make in advance:

Prepare the whole recipe and spoon the mixture into your baking dish. Cover and refrigerate up to a day in advance. Remove from the fridge and preheat the oven. Bake as instructed.

How to freeze:

Uncooked – Transfer the casserole mixture to a freezer-friendly container and store in the freezer for up to 3 months. Thaw overnight in the fridge and bake as instructed.

Fully baked – Once the casserole is completely cooled, transfer it to a freezer-friendly container and store in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the microwave before serving.

You might also like:

• Baked Ham & Vegetable Pasta 
• Breakfast Hand Pies with Egg, Ham & Cheese
• Turkey & Biscuit Casserole
• Creamy Corn Casserole
• Edamame Green Bean Casserole

Did you make this recipe? Please kindly leave a comment with your star rating below.

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