Ham and potato casserole is a rich and creamy casserole made with diced potato and ham. This casserole is a great way to use up leftover ham.
This Ham and Potato Casserole is the perfect comfort food for chilly weeknights! Made with diced ham, potatoes, a creamy sauce, and cheddar cheese, it's a delicious and easy meal that the whole family will love.
This casserole is the perfect way to use up leftover ham. Just combine simple ingredients, bake, and enjoy!
Ingredient notes and substitutions
- Ham: Cut up a whole ham into bite-sized chunks. Or use pre-packaged ham chunks instead of diced ham.
- Cheese: Substitute with other cheeses like triple cheddar cheese blend or Monterrey Jack cheese.
- Cream of chicken soup: Use cream of mushroom or cream of celery soup for different flavor. You can also make your own cream of chicken substitute with this recipe.
- Milk: You can use any milk from skim milk to whole milk.
How to make ham and potato casserole
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 350°F. Grease a 9x13 inch baking dish. Set aside.
Step 2: In a large bowl, combine the thawed hash brown potatoes and diced ham. Set aside.
Step 3: In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, Dijon mustard, dried parsley, onion powder, garlic powder, salt, and black pepper until well-combined.
Step 4: Pour the soup mixture over the hash brown and ham mixture.
Step 5: Add 1 cup of the shredded cheddar cheese and mix well to combine.
Step 6: Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
Step 7: Cover the casserole with aluminum foil, and bake for 35 minutes.
Step 8: Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
Step 9: Return the casserole to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Step 10: Remove from the oven and let the casserole sit for 10-15 minutes before serving. This resting time helps the casserole to set.
Tips
- Vegetables: You can add vegetables like peas, broccoli, or bell peppers to the mixture before baking for added nutrition and flavor.
- Prep ahead: You can prepare the casserole up to the baking step. Cover and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed.
- How to freeze: Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving suggestions
- Green salad: A fresh green salad with a light vinaigrette or your favorite salad dressing complements the richness of the casserole and helps to balance the meal.
- Steamed vegetables: Simple steamed vegetables like broccoli, green beans, or asparagus provide a healthy and colorful side to this dish.
- Roasted brussels sprouts: Roasted Brussels sprouts with a bit of olive oil and seasoning add a nice contrast to the creamy casserole.
- Dinner rolls: Soft, warm dinner rolls or crusty bread are perfect for soaking up any extra sauce from the casserole.
Storage
Store any leftover ham and potato casserole in an airtight container in the refrigerator. The casserole will keep for up to 4 days when properly stored in the fridge.
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Ham and Potato Casserole
Ingredients
- 32 ounce package frozen diced hash brown potatoes
- 8 ounces cooked ham diced
- 10.5 ounce can cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 350°F. Grease a 9x13 inch baking dish. Set aside.
- In a large bowl, combine the thawed hash brown potatoes and diced ham. Set aside.
- In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, Dijon mustard, dried thyme, onion powder, garlic powder, salt, and black pepper until well-combined.
- Pour the soup mixture over the hash brown and ham mixture.
- Add 1 cup of the shredded cheddar cheese and mix well to combine.
- Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
- Cover the casserole with aluminum foil, and bake for 35 minutes.
- Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
- Return the casserole to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the casserole sit for 10-15 minutes before serving. This resting time helps the casserole to set.
Notes
- Ham: Cut up a whole ham into bite-sized chunks. Or use pre-packaged ham chunks instead of diced ham.
- Cheese: Substitute with other cheeses like triple cheddar cheese blend or Monterrey Jack cheese.
- Cream of chicken soup: Use cream of mushroom or cream of celery soup for different flavor. You can also make your own cream of chicken substitute with this recipe.
- Milk: You can use any milk from skim milk to whole milk.
- Nutrition values are estimates.
Kathy
I'm confused by the end of Instruction 3 ending with just the word "dried" and the beginning of Instruction 4 which begins with the word "parsley". There is no parsley listed in the ingredients.
Kate Dean
Hi! I've fixed those issues. There was an extra space that caused part of the instruction to move to the next line. The parsley should have been thyme on that sentence. Thanks!