There’s something undeniably heartwarming about a dish that layers tender potato slices with savory bites of ham, all swimming in a luxuriously creamy mushroom and sour cream sauce. From the moment you pull this casserole out of the oven, the golden edges and bubbling cheese make it impossible to resist. It’s the kind of meal that hugs you from the inside out—a true comfort classic that feels like a warm blanket on a chilly evening. When I first made this recipe for my family, my kids raced to the table, forks in hand, eager for that first forkful of cheddar-laced goodness. It became an instant favorite, the kind you’ll find yourself craving again and again.
Cooking can sometimes feel like a chore, but this Ham and Potato Casserole turns preparation into pure joy. The simple act of layering potatoes and pouring the creamy mixture over them is almost meditative, a chance to slow down and savor the process. As it bakes, the kitchen fills with hints of garlic and mushroom soup, teasing your senses and building anticipation. Whether you’re feeding a hungry crowd or meal-prepping for the week ahead, this recipe delivers on both ease and flavor. Trust me, once you’ve tried it, you’ll tuck this casserole into your regular dinner rotation—and maybe even surprise yourself by how quickly the leftovers disappear.
KEY INGREDIENTS IN HAM AND POTATO CASSEROLE
Every great recipe starts with quality ingredients that shine through in every bite. These key players combine to create a harmonious blend of textures and flavors—from creamy sauce to melty cheese and tender potatoes.
- Potatoes
Thinly sliced and peeled, potatoes provide a hearty base and absorb the creamy sauce, ensuring every forkful is rich and satisfying.
- Cooked ham
Diced into bite-sized pieces, ham adds a smoky, savory element and a pop of protein, making this casserole a meal in itself.
- Cheddar cheese
Shredded cheddar melts beautifully between the layers, creating gooey pockets of flavor and a golden, bubbly top when baked.
- Sour cream
Contributes tanginess and creaminess to the sauce, balancing the savory notes from the ham and cheese.
- Cream of mushroom soup
Acts as a velvety, umami-packed base, melding the ingredients together for a luscious consistency.
- Milk
Thins out the soup-and-sour-cream mixture, ensuring it seeps into every nook and cranny of the potato layers.
- Onion
Finely chopped to distribute sweetness and aromatic depth throughout the casserole, enhancing the overall flavor profile.
- Butter
Melted into the sauce for added richness and a silky mouthfeel that coats each potato slice.
- Garlic powder
Delivers a subtle garlic kick without being overpowering, marrying well with the mushroom soup.
- Onion powder
Intensifies onion flavor, complementing the fresh chopped onions and deepening the savory taste.
- Black pepper
Provides a mild heat and earthy aroma, rounding out the seasoning.
- Salt
Brings all flavors into focus, ensuring the casserole isn’t flat or bland.
- Breadcrumbs (optional)
Sprinkled on top for a crunchy, golden crust that contrasts beautifully with the creamy interior.
- Fresh parsley (optional)
Chopped and scattered over the finished dish for a pop of color and a hint of freshness.
HOW TO MAKE HAM AND POTATO CASSEROLE
Let’s talk about how to bring all those ingredients together step by step. Follow these detailed instructions to achieve perfect, cheesy, comforting layers every time.
1. Preheat your oven to 350°F (175°C). Giving the oven plenty of time to reach the right temperature ensures even baking and helps the toppings turn golden.
2. Grease a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup a breeze.
3. In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, melted butter, garlic powder, onion powder, black pepper, and salt. Mix well until the sauce is completely smooth and uniform in color.
4. Stir in the finely chopped onions, diced ham, and shredded cheddar cheese into the soup mixture. Use a spatula to gently fold everything together so each ingredient is evenly coated.
5. Layer half of the sliced potatoes in the bottom of the prepared baking dish, arranging them in a single, slightly overlapping layer for uniform cooking.
6. Pour half of the soup-and-cheese mixture over the potatoes, spreading it evenly with the back of a spoon to ensure every slice is covered.
7. Repeat with the remaining potato slices and sauce, creating a second layer that mirrors the first for consistent texture throughout.
8. Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes. The foil traps steam, cooking the potatoes until they’re almost tender.
9. After 45 minutes, remove the foil and sprinkle the breadcrumbs over the top (if using). This step adds a delightful crunch to contrast the creamy layers.
10. Continue baking uncovered for an additional 15–20 minutes, or until the potatoes are tender when pierced and the top is golden brown and bubbly.
11. Once done, remove the casserole from the oven and let it cool for 5–10 minutes. This resting period helps the sauce thicken slightly and makes serving easier.
12. Garnish with fresh parsley, if desired, for a bright, herbaceous finish that balances the rich flavors.
SERVING SUGGESTIONS FOR HAM AND POTATO CASSEROLE
Turning this casserole into a memorable meal is all about the sides, presentation, and little finishing touches. Whether you’re hosting a casual family dinner or meal-prepping for a busy week, these serving ideas will elevate your dish and keep everyone smiling.
- Serve alongside a fresh green salad tossed with a light vinaigrette to cut through the richness and add a crisp, refreshing contrast.
- Pair with crusty garlic bread to soak up every last bit of creamy sauce; a perfect companion for those who hate to leave a single drop behind.
- Add a side of steamed seasonal vegetables, like broccoli or green beans, for a pop of color, extra nutrients, and a crunchy bite that complements the soft potatoes.
- Transform leftovers into a hearty breakfast hash by chopping up the casserole, frying it in a skillet until golden, and topping with a runny fried egg.
HOW TO STORE HAM AND POTATO CASSEROLE
Keeping this casserole tasting its best means proper storage from the moment it comes out of the oven. Follow these tips to maintain flavor, texture, and safety whether you’re refrigerating, freezing, or reheating.
Storing your casserole promptly after it cools helps prevent bacterial growth and keeps the flavors locked in. If you plan to enjoy leftovers over the next few days, refrigeration is your go-to method. For longer-term storage, freezing individual portions lets you savor this comfort food anytime without fuss.
- Refrigerate in an airtight container for up to 3–4 days. Make sure the casserole has cooled to room temperature before sealing and stowing in the fridge.
- Freeze in portion-sized, freezer-safe containers or wrapped tightly in aluminum foil for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat covered in a 350°F (175°C) oven for about 15–20 minutes until warmed through and the top regains a bit of crispness. You can also microwave individual servings on medium heat in 1–2 minute intervals.
- Make ahead by assembling the casserole up to step 7 and refrigerating, covered, for up to 24 hours. When you’re ready, bake as directed—no need to adjust the cooking time.
CONCLUSION
This Ham and Potato Casserole is a celebration of simple, wholesome ingredients coming together in layers of creamy, cheesy comfort. From the tender potatoes that soak up every drop of that savory mushroom-and-sour-cream sauce, to the pockets of melted cheddar and salty ham throughout, each bite feels like a hug from your favorite cozy sweater. Whether you’re a beginner cook or an experienced home chef, this recipe strikes the perfect balance between straightforward preparation and amazingly flavorful results. It’s ideal for weeknight dinners, laid-back lunches, or even casual potluck gatherings—just double the batch and watch it disappear!
Feel free to print this article and save it in your recipe binder for lazy Sundays or busy weekdays when you need a reliable, delicious go-to. Beneath this write-up, you’ll also find a handy FAQ to answer any lingering questions or troubleshooting tips. I’d love to hear how your casserole turned out—drop a comment below, share any tweaks you made, or ask away if you hit a snag. Cooking should be fun, flexible, and a little adventurous, so let’s keep the conversation going. Happy baking!
Ham and Potato Casserole
Description
This hearty casserole layers tender potato slices with savory ham in a creamy mushroom and sour cream sauce, topped with melted cheddar and crispy breadcrumbs. Perfect for weeknight dinners or meal prep, it’s a crowd-pleasing comfort classic.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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Grease a 9x13-inch baking dish with butter or cooking spray.
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In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, melted butter, garlic powder, onion powder, black pepper, and salt. Mix well.
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Stir in the chopped onions, diced ham, and shredded cheddar cheese into the soup mixture.
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Layer half of the sliced potatoes in the bottom of the prepared baking dish.
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Pour half of the soup mixture over the potatoes, spreading it evenly.
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Repeat with the remaining potatoes and soup mixture, creating a second layer.
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Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes.
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After 45 minutes, remove the foil and sprinkle the breadcrumbs over the top (if using).
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Continue baking uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
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Once done, remove from the oven and let it cool for 5-10 minutes before serving.
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Garnish with fresh parsley, if desired.
Note
- This casserole can be made ahead of time. Prepare it up to step 7, cover it, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- You can substitute the cream of mushroom soup with cream of chicken soup if preferred.
- Add other vegetables like peas or carrots to customize the casserole to your liking.
- For a crispy topping, use crushed potato chips instead of breadcrumbs.
- This recipe can easily be doubled for a larger crowd. Just use a larger baking dish and adjust baking time accordingly.
