The Best Ham and Cheesy Potato Casserole
An easy recipe for cheesy potato casserole! It’s perfect for making for parties and using leftover ham from the holidays! Need something quicker than a casserole? Eat one of these easy 30 minute meals instead!
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We usually serve ham at most holiday get-togethers. And there is always lots of leftovers! Instead of eating reheated ham for several days in a row post-holiday dinner, we use some of the remaining ham and make this cheesy potato casserole dish!
When we have this I usually prep it in the morning before work. It’s very easy to prepare before you run out in the morning and you simply pop it into the oven when you get home in the evening!
The casserole is equal parts of cheesy potatoes and ham. Simply add as much ham as you have available. This casserole makes enough to fill a 13″ x 9″ Pyrex dish. You will be able to take advantage of dinner leftovers for lunch the next day! [Here is my favorite trick for never wasting dinner again]
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How To Make Cheesy Ham and Potato Casserole
Prep Your Ingredients
When you make this, melt the butter in the largest bowl you have so that you have space when adding the ingredients! It took me a few tries to figure out that the bowl I kept using was never going to be large enough. Now, I automatically go for the largest bowl tucked away on the shelf.
Assemble Your Casserole
Layer on half of the potato casserole mixture and then top it with the ham. You could mix the ham into the casserole bowl, however, you run the risk of mashing the potatoes too much.
All ready to go for the second half of the potatoes and cheese!
- Related: Cheesy Stuffed Pasta Shells
- Related: Super Easy Cheesy Tater Tot Casserole
Bake Your Casserole
Bake at 350 degrees for approximately one hour or until the internal temperature reaches 165 degrees.
Serve immediately.
Tools Needed to Make Cheesy Ham and Potato Casserole
- Chef Knife ( I love my Henckels!)
- Silicon Spatula
- Pyrex Baking Dish
- Mixing Bowl (Always a Pyrex fan)
Cheesy Ham and Potato Casserole Frequently Asked Questions
Here are a few questions we’ve received over the years about this comfort food casserole.
Can I Add In Vegetables?
Absolutely! You could mix in sliced mushrooms, green beans, yellow onions, or green peppers.
Can I Make This Without The Ham?
Yes, this cheesy potato casserole is great as a Thanksgiving or Easter side dish! We’ve been known to bring it to potlucks because it serves so many!
Can I Make This Ahead of Time?
Yes. Prior to baking, store it in your refrigerator. Bake the casserole when you’re ready, making sure the internal temperature reaches 165 degrees. This may mean that you are baking it for an extra 10-15 minutes.
Can I Use Shredded Hashbrowns?
Yes! Substitute in one bag of thawed shredded hash browns in lieu of the cubed potatoes. Keep the bake time and directions the same.
Can I Use Sharp Cheddar or Monterey Jack Cheese?
Yes, you can absolutely substitute your preferred cheese.
How Can I Make This Spicier?
You can serve it with Tobasco, your favorite hot sauce, or Chipotle Tabasco to give it some extra heat. If you would like additional seasoning, you could sprinkle Seasoned Salt or fresh black pepper to taste when mixing the potatoes and cheese together.
Need more heat? Add 1/4 of sliced green chilies to your potato mixture!
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days. We haven’t tested this as a freezer recipe.
Did you forget to plan dinner? No sweat! With my pantry staples cheat sheet!
Ham and Cheesy Potato Casserole
Ingredients
- 1 stick of butter
- 1 - 32 oz bag of Diced Hashbrown Potatoes, , thawed
- 1 can of Condensed Cream of Chicken Soup
- 2 cups of sour cream
- 2 cups of shredded cheddar cheese
- Approx. 2 cups of leftover ham, , cut to preferred size.
- (Any extra toppings such as onions, mushrooms, or scallions)
Instructions
- Preheat oven to 350 degrees.
- Melt butter in microwave in large bowl.
- Pour in potatoes, coat well.
- Mix in condensed soup, sour cream, and cheese.
- Spread one half of the potato mixture on bottom of 13 x 9 casserole dish.
- Top the layer with ham.
- Spread remaining potato mixture over the ham.
- Bake uncovered for 50-60 minutes or until bubbly and golden.
- Let the casserole sit for 5 minutes before serving.
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This looks delicious! Perfect for using up those ham leftovers!
Thank you, Cara! It’s great for cooler spring days!
Have you made this smaller? Sounds so good but to much for 1 or 2 people. I’m going to try and see what happens. Also a good way to get veggies down kids by adding some.
This looks delish! And a great way to use up leftovers without my family even knowing they’re eating leftovers! 😉 Thanks!!
Thanks, Sarah!!
What a great casserole it looks delicious, thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Love a good casserole for the family dinner and this sounds perfect for a happy dinner. 😉 Thanks for linking up to Share With Me #sharewithme
Thank you for hosting, Jenny!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
Miz Helen
I was so excited to see this! Thank you again, Miz Helen!
Can you make this a day or two ahead and bake when needed?
That is the only way I make it! I make it ahead of time and store it covered in the fridge. Once it’s time to bake, I place it uncovered in the oven and allow it to warm up as the oven preheats. I usually check it after 50 minutes, but know that it may take an extra 10 minutes since it started so cold. -Brit
I have been making the “cheesy potatoes” for years. They are great even if you skip the ham! I do top them with Kellogg corn flake crumbs just melt butter and add the Kellogg corn flake crumbs to the melted butter and spread over the top
That sounds really good!! Thank you for stopping by, Joy!
Second time making. Great with leftover ham and a hearty meal for a cool day. Thanks for sharing. A family favorite.
That is so great to hear April! I am happy that you enjoyed it 🙂
Can this be made with out the cream of chicken soup?
Hi Amy! I’ve never made it without the cream of chicken soup so I can’t confidently tell you ‘yes’ or ‘no!’
I used golden mushroom (Campbells) soup and loved it !
Love the recipes I try on here ! Linda P
Sounds delicious, Linda! Thank you!
Can you use fresh potatoes cut up small instead of the frozen ones?
Hi Faye! I’ve never used fresh potatoes in lieu of frozen, so I cannot advise how to bake them. I’d keep an eye on the texture of those fresh ones when you are baking.
This is my second time to make it. Today is my husband’s birthday and this is his favorite casserole. I used onion tater tots instead of hash browns and they worked great. I pulled them apart and did everything else as per the recipe. Thanks for a great recipe!
Happy Birthday to your husband!! That sounds like an excellent use of tots! Take Care!
Hi Brittany! I have made this recipe numerous times, so many that I have the recipe burned into my brain! Since the second time I made it, I have tried diff add-ins, taking out some, and just really being silly with it sometimes. It has never failed to please my husband, who is really, I mean, REALLY, critical of food. Thanks for a great, easy, and FUN, recipe!!! Here are just a cpl of adds, and a cpl of subs, that we thought worked really well…
Substitute crm of chicken with crm of celery, or beef broth. Vegetable soup also works well. Grab some French’s fried onions and spread on top for a little extra crunch.
Thanks again!!
Such wonderful ideas, Judy! Thank you for sharing with us!! –Brittany
I made this last night and it is a winner! Very simple using the frozen hash browns. I make a similar casserole minus the ham that I serve with ham. It has grated onion and the ingredients are layered. My husband loved it and said to make it any time. Thank you for sharing. This is a great pot-luck recipe too which I will be making next month 🙂
Hi
Can you leave out the sour cream?
Hi Lana! I haven’t made it without sour cream yet so I cannot say “Yes” or “No.” If you do, let us know how it goes and what you substituted on behalf of the sour cream!
This was a great surprise by using diced frozen potatoes. It’s a tasty change-up from the many, many similar hash brown potato recipes. While the ingredients are pretty much the same in making with shredded, I found the diced potato texture amped up this casserole to a better taste level, if that makes sense? Since making your recipe, I haven’t made the shredded one. This is just that good! About the amount of sour cream, I goofed one time and made it with one cup. Don’t do that. It needs the full amount for flavor and for moisture so the potatoes won’t dry out or taste blah. Thanks for letting me ramble but that’s how much of a favorite recipe this is in my home.
What is the calorie count breakdown…We are watching our weight!
Can this be frozen once prepared?
Hi Ester! I’ve never frozen this dish after prepping it. If you do freeze it, please let us know how it turns out!
I need to know how many calories before I can use this recipe!
It looks easy , adaptable and delicious!!!
Bonnie
What size can of cream of chicken soup do you use?
Can you use O’Brian diced hash browns in stead of plain. That is all I have. The casserole sounds really amazing. I’m making it for a car club.picnic we are having.