This ham and potato casserole recipe is the perfect dish for a cozy night in. With its creamy texture and savory flavors, it’s sure to become a family favorite.
A PERFECT WAY TO USE LEFTOVER HAM
If you are ever wondering what to do with leftover ham, this recipe is the answer! It’s affordable, feeds a large family, and is so easy to make.Chunks of ham add so much flavor to the vegetables; every bite is simply scrumptious and oh so satisfying!
I will often dice leftover ham and freeze it so that I can whip up this casserole whenever the craving strikes.
HOW TO MAKE HAM AND POTATO CASSEROLE
- PREP – Wash, peel, and slice the potatoes and carrots; set aside. Preheat your oven to 350 degrees. Spray a 9×13″ pan with cooking spray.
- COMBINE – In a really large bowl, dump the potatoes, carrots, diced ham, cream of mushroom soup, minced onion, grated cheese, milk, and pepper. Stir until thoroughly combined.
- BAKE – Pour everything into the prepared pan; cover with foil.
Bake at 350° for 80-90 minutes, or until the vegetables are tender.
Leftover potato ham casserole?
Thankfully, the leftovers are fantastic! The flavors actually blend together even better as it sits overnight. It will last for 3-4 days in the refrigerator if wrapped tightly or stored in an airtight container.
To reheat, just heat individual servings in the microwave for a minute or two. I love using a microwave cover to prevent splatters.
You may need to add a bit of water or milk when you reheat so that the dish will still be nice and creamy.
Yes, you can freeze the leftovers. Let the dish cool, then refrigerate until cold. Transfer to a freezer safe container.
It should last up to 3 months. When ready to serve, let thaw in the refrigerator. Either reheat in the microwave, or cover with foil and bake for 25-30 minutes or until hot and bubbly.
We like russet potatoes because their high starch content makes the dish even more creamy. But red potatoes or yukon gold potatoes would also work fine if that’s what you have on hand.
- If you prefer, you can dice your potatoes instead of cutting them into slices.
- Carrots add not only color, but nutrition. However, you can omit them if your family doesn’t like carrots.
- You can use other vegetables such as peas or broccoli, but I don’t recommend adding them at first. Crunchier vegetables like broccoli and asparagus could be added halfway through baking, peas could be stirred in during the last 15 minutes.
- We love cheddar cheese, but you can substitute any cheese your family prefers. Gruyere, swiss, colby jack, or mozzarella would all be tasty.
- Really love cheese? After removing the foil, sprinkle a cup or two of cheese on top, then return the casserole to the oven for 3-5 minutes, just until the cheese melts.
What to serve with ham casserole:
- You can’t go wrong with a green vegetable like peas, broccoli, green beans, or asparagus.
- At our house, a nice green salad or fruit salad is a perfect accompaniment to any meal.
- Everyone loves homemade bread! Butter swim biscuits are extra easy, but if you have the time, everyone goes crazy for these garlic rolls.
MORE RECIPES USING LEFTOVER HAM:
- Ham and Broccoli Soup
- Wild Rice Ham Soup
- Ham and Cheese Bites
- Ham Fried Rice
- Egg Muffin Cups
- Ham and Pea Pasta
HAM AND POTATO CASSEROLE RECIPE
Ham and Potatoes Casserole
This ham potato casserole is simple, but so satisfying. Leftover ham, potatoes, and carrots in a creamy, cheesy sauce - YUM!
- 2 pounds russet potatoes, peeled and sliced (4-5 large potatoes)
- 3 carrots, peeled and sliced
- 1 1/2 cups diced cooked ham
- 1 10.5 ounce can cream of mushroom soup
- 1 Tbsp dry minced onion
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/8 tsp pepper
- Spray a 9x13" baking dish or large casserole dish with non stick cooking spray; set aside. Preheat your oven to 350 degrees.
- Wash, peel, and slice the carrots and potatoes. If your ham isn't diced, chop it as well.
- In a large bowl, combine vegetables, ham, cream of mushroom soup, minced onion, cheese, milk, and pepper. Stir until well combined.
- Pour the mixture into a greased 9x13" pan and spread evenly.
- Cover the dish tightly with aluminum foil and bake at 350° for about 80-90 minutes or till vegetables are tender.
- Serve hot with your choice of sides.
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Amount Per Serving: Calories: 214Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 483mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 12g
Did you try this potato and ham casserole? If so, I’d love to hear how it turned out for you. If you loved it, a five star rating is always appreciated!
Used my leftover Easter ham to make this and it was so tasty! Easy to make too. Will make this again.
Happy to hear that Abby, I hope it becomes a regular at your house! 🙂
The ultimate comfort food!! Wow this was so TASTY! Thanks for sharing this recipe with us!
You are so welcome! Glad you enjoyed it, it’s one of my favorite recipes using ham. 🙂
Thank you for such an easy and delicious casserole. My husband and I love it and great as a left over also.
I’m so glad it was such a hit at your house Patricia! And I agree about the leftovers – so good!