Ham and Potato Casserole

5 from 2 votes

This Ham and Potato Casserole is the perfect thing to use up that leftover ham. Creamy, cheesy, comforting and delicious. Plus so easy to throw together!

Prep Time15

Cook Time45

Total Time1

Course: Dinner Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

4 cups peeled and diced Russet potatoes
2 cups diced ham
1 cup yellow onion finely chopped
10 oz cream of chicken soup
1 1/4 cups milk
1/2 cup sour cream
2 Tablespoons all-purpose flour
1 Tablespoon butter melted
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups shredded cheddar cheese divided

Instructions

Preheat oven to 375º F. Spray a 13x9 inch baking dish with non-stick spray
Layer diced potatoes, ham and onions evenly in the bottom of the baking dish.
4 cups peeled and diced Russet potatoes, 2 cups diced ham, 1 cup yellow onion
In a bowl whisk together soup, milk, sour cream, flour, melted butter, garlic powder, onion powder, salt, and pepper. Pour mixture evenly over the potatoes, making sure that everything is evenly covered.
10 oz cream of chicken soup, 1 1/4 cups milk, 1/2 cup sour cream, 2 Tablespoons all-purpose flour, 1 Tablespoon butter, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Top with 1 cup of shredded cheese. Cover with foil
3 cups shredded cheddar cheese
Bake for about 40 minutes
Remove the foil and sprinkle the remaining cheese over the top. Return to the oven and bake for 5-10 more minutes, until the cheese is melted, it is hot and bubbly, and the potatoes are tender.
Remove from the oven and let cool for 5 minutes, for it to set up a little before serving

Notes

No canned soup: Not a fan of canned soups? Not a problem. You can skip it and it will still be creamy and delicious. Add an extra 1/2 cup of sour cream to help give it that creamy texture.
Soup swap: Cream of mushroom or cream of celery can be used in place of cream of chicken.
Potatoes: Yukon Gold potatoes or frozen hash browns can be used in place of the diced russets.
Make ahead: Assemble, cover, and refrigerate overnight. Add the remaining cheese at the end of baking as directed, and allow a few extra minutes of bake time.

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