Ham and Potatoes Casserole
This ham potato casserole is simple, but so satisfying. Leftover ham, potatoes, and carrots in a creamy, cheesy sauce - YUM!
Ingredients
- 2 pounds russet potatoes peeled and sliced (4-5 large potatoes)
- 3 carrots peeled and sliced
- 1 ½ cups diced cooked ham
- 10.5 ounce can cream of mushroom soup
- 1 Tbsp dry minced onion
- ½ cup shredded cheddar cheese
- ¼ cup milk
- ⅛ tsp pepper
Instructions
- 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.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 26gProtein: 10gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 613mgPotassium: 620mgFiber: 2gSugar: 3gVitamin A: 3906IUVitamin C: 8mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!