Easy Ham and Potato Casserole
An Unruly Love Letter to Ham and Potato Casserole
Let me level with you—I didn’t grow up planning epic meals in those glossy recipe books. Most nights, dinners were, well, a little chaotic. But somehow, when I stumbled onto this ham and Potato Casserole, things started to feel downright cozy. Plus, everyone in my house eats it (miracle, right?). I can’t say it came out perfect the first time. Actually, there was that one incident involving burnt milk and, strangely, the dishwasher, but let’s not get into that again. Anyway, if you’re after a meal that feels like putting on your comfiest slippers after a long day, you are definitely in the right spot.
Why You’ll Warm Up to This (Like I Did)
I make this whenever I’ve got leftover ham roaming the fridge or just need dinner to handle itself while I wrangle the day. My family goes a bit stir-crazy if I forget the cheesy topping (my youngest will notice, trust me). And you know what? Even after a long workday, it’s honestly not that much faff—you can throw this together, watch an episode of your favorite show while it bakes, and you’re done. Once, I tried using all raw potatoes in a rush and they were, let’s say, crunchier than expected (par-cook ’em if you can). By now, it’s basically my dinner safety net. If casseroles could give hugs, this one would.
What Goes In? (And Substitutes for Real Life)
- 4-5 medium potatoes, peeled and diced (Russet or Yukon Gold—but I’ve been known to use red potatoes when that’s all I had)
- 2 cups cooked ham, chopped (any type, or swap with cooked chicken if you must—no judgment here)
- 1 onion, finely chopped (sometimes I throw in some leeks; a bit posh but tasty!)
- 1 can (10.5 oz) cream of mushroom soup—or whatever ‘cream of’ you’ve got gathering dust at the back; even plain white sauce works, in a pinch
- 1 cup milk (whole milk or even a splash of cream if you’re feeling decadent)
- 1 1/2 cups shredded cheddar cheese (grandma used Velveeta, but honestly, it’s all good—grated from the bag, block, or whatever’s on sale)
- 1/4 teaspoon black pepper (or just let your heart guide you—sometimes I go heavy)
- Salt to taste—a big pinch, but go easy if your ham is salty
- Optional: peas, corn, or a handful of chopped broccoli if you’re sneaking veggies
How I (Usually) Make This—Step by Step
- Preheat the oven to 375 F (190 C). Grease up a 9×13 inch baking dish—a decent chance you’ll need to nudge things in with a spatula. If you forget this step, don’t panic. Some days I do!
- Part-cook the potatoes for about 5-6 minutes in boiling water (or just nuke ’em in the microwave for a few mins with a splash of water). Honestly, I sometimes skip this, but then they don’t always cook through. Your call—judge me if you must.
- Mix the sauce: In a big bowl, stir together the soup, milk, about 1 cup of the cheese, and black pepper. At this point, I usually sneak a taste (salty? Cheese enough? Not scientific, but it works).
- Combine: Toss the potatoes, ham, onion, and any surprise veggies into the bowl. Mix until it looks about right—everything should be good and coated, nothing too dry.
- Dump it all (not gently—I never bother) into your baking dish. Smooth out the top. Sprinkle the rest of the cheese over (the more the merrier).
- Bake for 40-45 minutes, or until golden and bubbling around the edges. If you peek in and see some browning, that’s perfect. If the top isn’t browning, flick on the broiler for a minute or two at the end (don’t walk away; ask me how I know!).
- Let cool for 10 mins before digging in—well, try to. It’ll hold together better, or just eat it straight away and accept cheesy splodges on your plate. That’s home cooking for you!
Some (Not All) Notes From the Trenches
- I’ve tried making this with pre-shredded cheese and cheese I shredded myself—honestly, unless you’re a cheese snob, just grab whatever is faster.
- If you’re short on ham, throw in a bit of bacon for a smoky twist—works surprisingly well!
- Once, I forgot the onions. It was… fine? Not my best, but still edible.
- Don’t stress about perfect potato size—uneven bits taste more ‘rustic,’ at least that’s what I tell myself.
Variations—Some Good, Some Less So
- Broccoli and Ham: Toss a big handful of broccoli florets in with the potatoes. Makes me feel a bit healthier (illusion or not).
- Spicy Version: Stir in a teaspoon of paprika or a dash of hot sauce to the sauce. My husband loved it, the kids… not so much.
- The Low-Fat Experiment: Tried with skim milk and reduced-fat cheese—honestly, a bit bland. I don’t really recommend it unless you’re used to lighter stuff.
What If You Don’t Have All the Gear?
You’ll ideally have a proper baking dish, but the time I used a deep roasting tin, it still worked. Potato masher to break up lumps? Or just your (clean) hands—gets the job done. Don’t have a mixing bowl big enough? Use a huge pot. Or, worst comes to worst, assemble it directly in the baking dish and stir like mad. It’ll probably be fine.
What About Leftovers? (If You Have Any…)
Honestly, this casserole barely makes it to the fridge in my household. But, on the off chance it does, it keeps about 3 days if you store it in a sealed container. I’ve popped it in the microwave, but actually, I think it tastes even better the next day after a good reheat—maybe it’s my imagination. You can freeze it too, though the potatoes get a little grainy after defrosting. Still edible though, if you’re in a pinch!
What to Serve With It? My Two Cents
We usually go super simple—just a green salad (bagged, if I’m honest) and maybe some crusty bread if I’m feeling fancy. Actually, on Sundays, we’ve been known to add a little applesauce on the side—don’t ask me why, it’s just tradition by now.
Hard-Earned Casserole Wisdom
- I once tried to cram in too many potatoes—looked great, but you couldn’t taste anything else. Less is more here.
- Don’t skip the pre-cooking step for potatoes unless you really like a workout for your jaw.
- If you’re in a mad rush, resist the urge to bake at a higher temperature—the top will brown way before the potatoes soften. Learned that the hard way, trust me.
Real Questions I’ve Been Asked
- Can you make this ahead? Yep, I’ve assembled it hours (even a day!) before and kept in the fridge. Just let it come closer to room temp before baking or add a few mins in the oven.
- Is cream of chicken okay instead of mushroom? Absolutely! I honestly can’t taste much difference—use whatever you’ve got, really.
- Can I do all this in a slow cooker? I’ve tried—on low for about 4-5 hours works (just dice everything small), but it does look a bit pale and soft round the edges. But hey, perfect for lazy Sundays!
- Is this gluten-free? Not as written, but grab a GF soup or make a white sauce from scratch and you’re sorted.
- Can I add more cheese? Oh, go on then! That’s the spirit.
Right—if you’ve made it this far, congrats! Enjoy your warm, homely, slightly haphazard ham and Potato Casserole. It’s not fancy, but it never lets me down (and definitely not my tastebuds).
Oh, and if you end up getting cheese all over your oven—join the club. It just means you’ve cooked with gusto.
Ingredients
- 3 cups diced cooked ham
- 4 cups peeled and cubed potatoes
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chopped onion
- 2 tablespoons unsalted butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
Instructions
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1Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
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2In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until softened, about 3-4 minutes.
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3In a large bowl, combine diced ham, cubed potatoes, sautéed onion, cream of mushroom soup, milk, salt, pepper, and parsley. Mix until well combined.
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4Pour the mixture into the prepared baking dish and spread evenly. Sprinkle shredded cheddar cheese on top.
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5Cover with foil and bake for 35 minutes. Remove foil and bake an additional 10 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
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6Let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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