Ham And Potato Casserole Recipe

Being someone who enjoys Ham Recipe Ideas, I recently crafted this luscious casserole combining tender ham, creamy cubed russet potatoes and melt-in-your-mouth cheddar. With the added zing of chopped onion and a side kick from optional green onions, every spoonful brings delightful textures and rich flavors that spark my appetite.

I always loved experimenting with recipes that mix humble ingredients into something surprising. My ham and potato casserole recipe is one of those that really brings together the best of leftover ham ideas with a twist of classic comfort cookin.

I start with 4 cups of diced cooked ham and 5 cups of peeled, cubed russet potatoes that practically melt in your mouth. A small chopped onion gives it a spicy kick while both cream of mushroom and cream of celery soups add a rich, velvety base.

I then stir in a cup of sour cream and a half cup of milk for an extra creamy texture, and top it all off with 2 cups of shredded cheddar cheese. This dish is perfect if you’re into ham meat recipes or recipes with ham in it that can double as a breakfast casserole for dinner.

Trust me, this simple twist will have you coming back for seconds!

Why I Like this Recipe

1. I love how the casserole comes out super creamy and cheesy every time, even when I kinda mess up measuring the ingredients a bit.
2. I really dig the mix of ham and potatoes with the two different soups because they make the dish feel hearty and comforting, like home-cooked comfort food.
3. I appreciate that it’s a simple recipe that i can tweak however i want; sometimes i add extra green onions or even skip them when im in a hurry, and it still tastes awesome.
4. The dish works great for any meal and reminds me of lazy weekend breakfasts turned into a filling dinner, which makes it really versatile in my eyes.

Ingredients

• Diced cooked ham gives hearty protein and a savory, salty burst.
• Cubed russet potatoes add complex carbohydrates, fiber and a comforting, starchy base.
• Cream of mushroom soup creates a smooth, earthy flavor and extra creaminess.
• Cream of celery soup adds a mild, herby taste that nicely blends the flavors.
• Sour cream makes the dish extra creamy and offers a subtle tangy note.
• Shredded cheddar cheese melts into delightful goo, enriching every bite with cheesy goodness.
• Chopped green onions provide a fresh, crisp finish that lightens the hearty feel.
• Seasonings like salt and pepper complete the dish with balanced flavor and warmth.

Ingredient Quantities

• 4 cups diced cooked ham
• 5 cups peeled, cubed russet potatoes (they cook down real nice)
• 1 small chopped onion (it adds a bit of kick)
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of celery soup
• 1 cup sour cream (this makes it extra creamy)
• 1/2 cup milk (for a smoother texture)
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• 1/4 cup chopped green onions (optional, if you like a bit of freshness)

How to Make this

1. Preheat your oven to 350°F and grease a medium size casserole dish.

2. In a large bowl, mix 4 cups of diced ham, 5 cups of peeled and cubed russet potatoes, and 1 small chopped onion.

3. Stir in 1 can each of cream of mushroom soup and cream of celery soup until everything’s well combined.

4. Add in 1 cup sour cream and 1/2 cup milk and mix well so its nice and creamy.

5. Season with salt and pepper to taste then fold in 2 cups shredded cheddar cheese (save a little bit for topping if you want).

6. If you like a bit of freshness, sprinkle in 1/4 cup chopped green onions.

7. Transfer the mix into the prepared casserole dish and smooth the top.

8. Top everything with the remaining shredded cheddar cheese evenly.

9. Cover with foil and bake in the preheated oven for about 45 minutes.

10. Remove the foil and bake for another 10-15 minutes or until the cheese is melted and bubbly then let it cool before serving.

Equipment Needed

1. Oven for preheating and baking the casserole
2. Medium casserole dish that you can grease
3. Large mixing bowl for combining all the ingredients
4. Measuring cups and spoons to portion the soups, sour cream, and milk
5. Knife to dice the ham and chop the onions and green onions
6. Cutting board for safe chopping
7. Vegetable peeler to peel the potatoes
8. Stirring spoon or spatula for mixing and transferring the mix
9. Aluminum foil to cover the dish during part of baking
10. Can opener to open the soup cans

FAQ

Ham And Potato Casserole Recipe Substitutions and Variations

• For the diced cooked ham: if you dont have ham, you can try using diced turkey or even a bit of crumbled bacon to get that smoky vibe.
• For the russet potatoes: you can swap them out with sweet potatoes or Yukon gold potatoes, which cook down nicely with a slightly sweeter taste.
• For the cream of mushroom soup: you might try making your own using fresh mushrooms and cream or use cream of chicken soup as an alternative.
• For the sour cream: if youre not a fan or want something lighter, you can use Greek yogurt to keep it creamy with a bit of tang.

Pro Tips

1. Try sautéeing the chopped onion in a little butter before mixin it with the ham and potatoes. It helps to bring out a sweeter flavour and makes the overall dish taste richer.

2. If you want a creamier texture, let the casserole rest for about 5 minutes after takeing it out of the oven so the sauce can thicken up a bit. It also makes for easier serving.

3. Don’t be afraid to bump up the cheddar cheese. Mixing a bit extra into the mix and adding more on top can give you a better cheesy crust and overall flavor if you like that extra cheese kick.

4. Using foil is cool to keep everything moist, but remember to take it off for the last 10 minutes of cookin so the top layers gets all bubbly and crispy.