Ham & Potato Casserole

cropped close up ham and potato casserole

5 from 2 votes

This Cheesy 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

Not a fan of canned soups? Not a problem, you can skip it in this recipe and it will still be creamy and delicious. I would add an extra 1/2 cup of sour cream to the mix to help give it that creamy texture.

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