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. A plate of ham and potato casserole with a homemade butter biscuit.

Why this recipe is so great:

  • Quick and easy prep – This dump-and-bake 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.

A dish of ham and potato casserole with a spoon being scooped out.

How to make ham and potato casserole:

  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.

A picture collage of how to make ham and potato casserole.

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.

A plate of ham and potato casserole with a butter biscuit and fork.

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Ham & Potato Casserole


  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: 4-6

Description

Loaded with cheesy potatoes and ham in a thick rich and creamy sauce, this casserole is packed with flavor the whole family will love!


Ingredients

  • 3 cups peeled and diced potatoes
  • 2 cups cubed ham
  • 1/2 cup diced peppers
  • 1/2 cup diced onions
  • 3 tbsp all-purpose flour
  • 1 cup shredded cheese
  • 1 can condensed cream of chicken soup
  • 1/2 cup sour cream

Instructions

  1. Preheat oven to 375F and grease a 2qt or 9×9″ casserole dish.
  2. In a large mixing bowl, toss together the potatoes, ham, onions, and peppers with the flour.
  3. Add in the cheese, chicken soup, and sour cream. Mix everything together. Spoon the mixture into the prepared baking dish.
  4. Bake for 45-60 minutes until bubbly and potatoes are tender.

Notes

Leftovers can be covered and stored in the fridge for up to 3 days.

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.

  • Category: main
  • Method: bake
  • Cuisine: American

Keywords: ham and potato casserole, leftover ham recipe

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