I had a quiet Sunday morning to myself, a rarity these days. The kind where the world feels slower and a bit softer, with sunlight spilling through the kitchen window and a cup of coffee warming my hands. I wasn’t planning to cook anything special—just something to warm the house and my heart. But when I spotted a bag of russet potatoes next to a chunk of leftover ham from the night before, the idea for this casserole came together almost like muscle memory.
Cheesy, comforting, and rich with simple flavors—that’s how I remember my aunt’s ham and potato casserole when we visited her farmhouse as kids. She never used recipes, just a handful of fridge staples and a generous pinch of love. I wanted to channel that same cozy, no-fuss energy—nothing gourmet, just good food that makes you feel taken care of.
Making this casserole reminded me how often the best dishes come from repurposing leftovers. That ham had already served its purpose at dinner, but chopped and tossed with golden potatoes, creamy soup, sour cream, and sharp cheddar? It found new life, bubbling away into something truly delicious.
As I pulled it out of the oven, the scent hit me first—cheddar melting into potatoes, a little crispness from the buttery topping, and a hint of garlic in the air. It smelled like home. We ended up eating it straight out of the dish, forks clinking, laughing over nothing. Moments like that are why I cook.
Short Description
This Cheesy Ham and Potato Casserole is a cozy, crowd-pleasing dish made with creamy soup, sharp cheddar, tender potatoes, and savory ham—all baked into a bubbly, golden-topped casserole perfect for any meal of the day.
Key Ingredients
- 4 cups diced potatoes (peeled)
- 2 cups diced ham
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- ¼ cup chopped green onions
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ½ cup crushed cornflakes or breadcrumbs (optional topping)
- 2 tbsp melted butter
Tools Needed
- 9×13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven mitts
- Knife and cutting board
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving later.
Step 2: Combine the Ingredients
In a large mixing bowl, stir together the diced potatoes, ham, cream of chicken soup, shredded cheddar, sour cream, milk, green onions, garlic powder, and black pepper. Mix until everything is evenly coated in the creamy mixture.
Step 3: Assemble the Casserole
Transfer the mixture into the prepared baking dish. Use a spatula to spread it out evenly, pressing gently to level the top.
Step 4: Add the Optional Topping
In a small bowl, mix the crushed cornflakes or breadcrumbs with melted butter. Sprinkle this over the top of the casserole for an extra crispy, golden crust.
Step 5: Bake to Perfection
Place the dish in the center of the oven and bake uncovered for 45–50 minutes. The casserole should be bubbly around the edges, and the potatoes should feel tender when pierced with a fork. If you added the topping, it should look golden brown and slightly crisp.
Step 6: Cool Before Serving
Let the casserole sit for 5–10 minutes before serving. This allows the filling to set slightly, making it easier to slice and serve.
Why You’ll Love This Recipe
Ultimate Comfort Food: Warm, creamy, and cheesy with every bite.
Great for Leftovers: A fantastic way to use up ham or potatoes.
Easy to Prep: No fancy steps or complicated techniques.
Family-Friendly: Even picky eaters will clean their plates.
Versatile: Serve it for breakfast, lunch, dinner, or a potluck.
Mistakes to Avoid & Solutions
Mistake 1: Undercooked Potatoes
Solution: Dice your potatoes into uniform ½-inch cubes to ensure even cooking. If you’re short on time, parboil them for 5–7 minutes before mixing them into the casserole.
Mistake 2: Overbaking the Casserole
Solution: Start checking around the 45-minute mark. If the topping begins to brown too fast, loosely cover with foil for the last 10 minutes.
Mistake 3: Bland Flavor
Solution: Don’t skip the green onions, garlic powder, or sharp cheddar—they bring necessary layers of flavor. You can also season to taste with salt before baking.
Mistake 4: Soggy Topping
Solution: Add the topping just before baking and avoid covering the dish tightly. The uncovered bake helps it crisp up beautifully.
Mistake 5: Using Watery Ingredients
Solution: Make sure your sour cream and milk are not low-fat versions, as thinner products can make the dish runny.
Serving and Pairing Suggestions
This casserole stands well on its own, but here are some ways to elevate your meal:
– Serve alongside a crisp green salad with a light vinaigrette for balance
– Add a side of roasted green beans or steamed broccoli for color and nutrition
– Make it a brunch centerpiece with scrambled eggs and fresh fruit
– Pair with a glass of iced tea, fresh lemonade, or a dry white wine like Pinot Grigio
Serve it buffet-style at gatherings or slice it neatly for plated dinners.
Storage and Reheating Tips
To Store: Cover the cooled casserole tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days.
To Freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
To Reheat: Bake at 350°F for 15–20 minutes covered with foil, or until heated through. For individual portions, microwave for 1–2 minutes, adding a splash of milk to keep it moist.
To Refresh the Topping: For a crispy top, reheat uncovered in the oven for the last 5 minutes.
FAQs
1. Can I use frozen potatoes instead of fresh?
Yes! Just thaw and pat them dry to prevent extra moisture in the casserole.
2. What can I use instead of cream of chicken soup?
A homemade white sauce or cream of mushroom soup can be great alternatives for a different flavor.
3. Is it okay to make this ahead of time?
Absolutely. You can assemble it the night before, cover, and refrigerate. Just bake as directed the next day.
4. Can I make this without ham?
Yes, skip the ham or substitute with cooked chicken, turkey, or a plant-based alternative.
5. How do I know when the casserole is done?
It should be bubbling around the edges, and a fork should slide easily into the potatoes. The top will be golden if using the optional topping.
Tips & Tricks
– Use sharp cheddar for a bolder flavor punch.
– Parboil potatoes if you want to speed up baking.
– For extra richness, add a tablespoon of cream cheese to the mix.
– Dice ham evenly for better texture in every bite.
– Sprinkle extra cheese on top before baking for an ultra-gooey layer.
Recipe Variations
1. Spicy Southwest Twist
Swap the cream of chicken soup for cream of jalapeño. Add ½ cup of drained corn, ½ cup black beans, 1 tsp chili powder, and ¼ cup chopped cilantro. Bake as usual for a zesty version.
2. Vegetarian Version
Replace ham with sautéed mushrooms, spinach, or broccoli. Use cream of mushroom soup instead of chicken. Add a pinch of smoked paprika for depth.
3. Breakfast-Style Casserole
Add 4 beaten eggs and reduce the milk to ¼ cup. Use breakfast sausage instead of ham and top with extra cheese. Bake until set and golden—great for weekend brunch.
4. Smoky Bacon Upgrade
Mix in ½ cup cooked, crumbled bacon. Add a sprinkle of smoked gouda along with cheddar. The result? Bold, smoky goodness in every bite.
Final Thoughts
This Cheesy Ham and Potato Casserole isn’t just a recipe—it’s a warm gesture in casserole form. It’s the kind of dish that fills your home with savory aromas and your kitchen with contentment. The flavor is nostalgic yet fresh, hearty but never heavy.
Every forkful delivers a creamy, cheesy blend of textures and flavors that’s hard to beat. Whether it’s a lazy Sunday, a family gathering, or just a meal made from leftovers, this casserole knows how to rise to the occasion.
You can twist and tweak it to suit whatever ingredients are on hand. It proves that comfort food doesn’t have to be complicated. It just has to be made with care.
And honestly? I’d make this again just to smell it baking in the oven. That alone feels like a reward.
Cheesy Ham And Potato Casserole
Ingredients
- 4 cups diced potatoes peeled
- 2 cups diced ham
- 1 can 10.5 oz cream of chicken soup
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- ¼ cup chopped green onions
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ½ cup crushed cornflakes or breadcrumbs optional topping
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, mix the potatoes, ham, cream of chicken soup, cheddar, sour cream, milk, green onions, garlic powder, and black pepper until fully combined.
- Spread the mixture evenly in the greased dish and smooth the top with a spatula.
- Stir crushed cornflakes or breadcrumbs with melted butter, then sprinkle evenly over the casserole.
- Bake uncovered for 45–50 minutes until bubbly, with tender potatoes and a golden, crisp topping if used.
- Let it rest for 5–10 minutes to set before slicing and serving.
