This Cheesy Ham and Potato Casserole is a comforting dish loaded with tender potatoes, savory diced ham, and a creamy sauce made with cream cheese. Topped with a generous layer of melted cheese, this casserole is perfect for any occasion, especially when you need to use up leftover ham from a holiday meal.
Comfort Food Recipe
The combination of flavors and textures makes this a go-to family favorite that’s just as great for a weeknight dinner as it is for a special gathering. It melts in your mouth with every bite, making it a comforting and easy-to-make dish.
A Great Use for Leftover Ham
While you can serve this as a side for Thanksgiving, Easter, it’s also a satisfying weeknight meal. This casserole is perfect anytime you have leftover ham on hand.
It’s a delicious way to transform leftovers into a hearty and flavorful dish the whole family will love.
Cheesy Ham and Potato Casserole: Comfort Food Recipe
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Kitchen Essentials
Ingredients
- 6 Cups Russet Potatoes diced or shredded russet potatoes. You can use frozen hash browns
- 2 Cups Ham diced leftover ham
- 1 Large Yellow Onion diced
- 2 Tablespoons Butter
- 10.5 Ounces Cream of Chicken Soup 1 can. You can also use cream of mushroom or cream of celery
- 8 Ounces Cream Cheese 1 block, or 1 cup sour cream
- 3 Cups Sharp Cheddar Cheese shredded. You can also use Colby Jack or Monterey Jack cheese. Divided
- 1/2 Cup Whole Milk
- 1/4 Cup Butter melted
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Black Pepper
- Optional: chopped green onions or bell peppers for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a large casserole dish.
- In a skillet, sauté the diced onion in the 2 tablespoons of butter until translucent. Set it aside.1 Large Yellow Onion, 2 Tablespoons Butter
- In a large bowl, combine the russet potatoes (or hash browns), diced ham, 1 ½ cups of the shredded cheese, and yellow onion.6 Cups Russet Potatoes, 2 Cups Ham, 3 Cups Sharp Cheddar Cheese
- In a separate bowl, mix together the cream of chicken soup, cream cheese, whole milk, melted butter, garlic powder, and black pepper to create the creamy sauce.10.5 Ounces Cream of Chicken Soup, 8 Ounces Cream Cheese, 1/2 Cup Whole Milk, 1/4 Cup Butter, 1/2 Teaspoon Garlic Powder, 1/2 Teaspoon Black Pepper
- Pour the creamy sauce over the potato mixture and stir until everything is evenly coated.
- Transfer the mixture to the greased casserole dish and spread it evenly. Top with the remaining shredded cheese.
- Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and the top is golden brown.
- Let the casserole cool slightly before serving.
Your Own Private Notes
Nutrition
Cheesy Ham and Potato Casserole Recipe Variations
Cheesy Tater Tot Casserole. Replace the diced potatoes with tater tots for a crispy twist on this classic combination.
Vegetable Mix. Add chopped green peppers, green beans, or even chili powder for extra flavor and color.
Au Gratin Potatoes. Layer thinly sliced potatoes instead of diced for a more traditional au gratin potatoes style.
Make Ahead Freezer Meal
You can freeze Cheesy Ham and Potato Casserole, making it a great make-ahead dish for busy weeks or future meals. Here’s how to do it.
Prepare the casserole. Follow the recipe instructions up to the point where you would bake the casserole. However, don’t bake it yet.
If the ingredients were warm (like the creamy sauce), allow the entire casserole to cool to room temperature before freezing.
Cover the entire casserole tightly with a layer of plastic wrap, then a layer of aluminum foil to prevent freezer burn. You can also use a casserole dish with a tight-fitting lid if you have one.
Label the casserole with the date and contents. The casserole can be frozen for up to 2-3 months.
To Reheat Frozen Casserole
Thaw the casserole in the refrigerator overnight.
Once thawed, remove the plastic wrap and aluminum foil, then bake at 350°F (175°C) for about 45-60 minutes, or until the casserole is hot and bubbly and the cheese is golden brown on top.
If baking straight from frozen, it will need an extra 20-30 minutes of baking time. Keep it covered with aluminum foil for the first 30 minutes, then uncover for the last part to get a crispy, golden brown top.
This casserole freezes and reheats well, making it perfect for meal planning or enjoying the next day.
Storage
Store leftovers in an airtight container in the refrigerator and reheat for an easy next day meal.
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