Ham and Potato Casserole Recipe That Feels Like a Hug

by Jessica | August 24, 2025 9:01 pm

It was 6:43 a.m. last St. Patrick’s Day when Dad fired up the oven “just to preheat it” and nearly set off the smoke alarm. The smell of leftover Easter ham was still in the fridge, and before coffee even finished dripping into my Tim Hortons travel mug, I was already chopping potatoes. That morning turned into my first go at Ham and Potato Casserole. Comfort in a dish, eh?

Ingredients for Ham and Potato Casserole

 

• 4 cups potatoes, peeled & diced (about 2 lbs / 900 g)

• 2 cups cooked ham, cubed (300 g)

• 1 medium onion, diced (150 g)

• 2 cups shredded cheddar cheese (200 g)

• 1 cup sour cream (240 ml)

• 1 can cream of mushroom soup (10.5 oz / 295 g)

• ½ cup milk (120 ml)

• 2 tbsp butter, melted (28 g)

• ½ tsp black pepper

• ½ tsp salt (or less if ham’s salty)

• Optional: ½ cup breadcrumbs (60 g) for topping

The sound when you stir hot potatoes into creamy sauce? Almost like a gentle squish. Texture? Smooth with little ham chunks. Smell? Cheesy heaven.

Step-by-Step Instructions for Ham and Potato Casserole

1. Preheat oven to 375°F (190°C). Butter a 9×13-inch casserole dish.

2. Boil potatoes until fork-tender, 10–12 minutes. Drain well.

3. Mix sour cream, soup, milk, melted butter, salt, pepper in a big bowl.

4. Stir in onions, ham, and potatoes. Fold gently so it stays chunky.

5. Pour mixture into dish. Sprinkle cheese evenly over top.

6. Add breadcrumbs if you want crunch.

7. Bake uncovered 35–40 minutes until bubbling and golden brown.

8. Rest 5 minutes before serving — tough, I know.

Boom! You’ve just made comfort food worthy of Sunday supper.

Pro Tips & Variations for Ham and Potato Casserole

1. Cheddar-Chive Upgrade

One Saturday last January, I added a handful of chopped chives and extra-sharp cheddar. Everyone thought it tasted like a diner breakfast in casserole form.

2. Breakfast Twist

Crack a few eggs right on top halfway through baking. Yolk seeps down into the potatoes. Perfect for brunch after late-night NHL playoff chatter.

3. Lighter Swap

Use Greek yogurt instead of sour cream and cream of chicken soup instead of mushroom. Texture’s still creamy, flavor’s still cozy.

Storage & Food Safety

 

• Fridge: Cool and cover. Safe for 4 days.

• Reheat: 165°F internal temp (74°C) in oven or microwave.

• Freezer: Wrap portions tightly. Keeps up to 2 months. Reheat at 350°F until bubbly.

Don’t leave it sitting out longer than 2 hours — not even during family gossip marathons.

Nutrition & Serving Ideas

 

Per Serving (1/8 of dish)

 

Serve It With

 

• Side of green beans or roasted broccoli.

• Fried eggs for a hearty breakfast.

• Smoked salmon on toast (yes, I tried — don’t judge).

• And always: a hot mug of coffee.

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FAQs

 

Q: Can I use frozen hash browns instead of potatoes?
Absolutely. Saves time. About 4 cups shredded hash browns work fine.

Q: My casserole turned watery. Why?
Probably didn’t drain the potatoes enough. Let them steam dry after boiling before mixing.

Q: Can I prep this ahead of time?
Yep. Assemble, cover, and chill up to 24 hours. Bake an extra 10 minutes if straight from fridge.

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👩‍🍳 Written from my ladysuniverse kitchen, where casseroles always disappear faster than the coffee pot on a Monday morning.

Source URL: https://ladysuniverse.com/ham-and-potato-casserole/

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