A few months ago, my husband and I welcomed a guest we hadn’t seen in nearly two decades—my husband’s college roommate, Martin. He had been traveling across the country in his camper van, revisiting places that once shaped his youth.
When he told us he’d be in town, we insisted he stay with us for a couple of nights. Of course, feeding people is how I show affection, and I knew Martin would appreciate something hearty, homey, and comforting after so much time on the road.
I stood in the kitchen that morning, peeling potatoes while Marty sat at the breakfast nook with a cup of coffee, swapping stories with my husband. I decided on a recipe that had seen many dinner tables in my family—a cheesy ham and potato casserole. It’s a dish that doesn’t try to impress with flair but delivers warmth and familiarity in every bite. The kind that makes people loosen their belts and go in for seconds without needing to be asked.
When I brought it to the table, Martin didn’t just eat—it was like he settled into something. He sighed, leaned back, and said, “This reminds me of my grandma’s Sunday dinners.” That’s what I love about cooking: how a simple dish can bring someone back to a moment or a feeling they didn’t realize they missed.
Short Description
A rich and comforting baked dish made with tender potatoes, savory ham, creamy soup, melted cheese, and a crisp buttery topping. It’s perfect for family dinners, potlucks, or anytime you need a warm, satisfying meal from the oven.
Key Ingredients
- 4 cups diced potatoes (peeled)
- 2 cups diced ham
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- ¼ cup chopped green onions
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ½ cup crushed cornflakes or breadcrumbs (optional topping)
- 2 tbsp melted butter
Tools Needed
- 9×13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Potato peeler
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Combine Ingredients
In a large mixing bowl, add the diced potatoes, diced ham, cream of chicken soup, cheddar cheese, sour cream, milk, green onions, garlic powder, and black pepper. Stir well until everything is evenly coated.
Step 3: Pour into Baking Dish
Spoon the mixture into your greased baking dish, spreading it evenly so the potatoes cook uniformly.
Step 4: Prepare the Topping (Optional)
In a small bowl, combine the crushed cornflakes or breadcrumbs with melted butter. Sprinkle evenly over the top of the casserole for a golden, crispy finish.
Step 5: Bake the Casserole
Place the casserole in the oven uncovered. Bake for 45–50 minutes, or until the potatoes are fork-tender, the cheese is bubbling, and the topping (if used) is golden brown.
Step 6: Let It Rest and Serve
Allow the casserole to cool for 5–10 minutes before serving. This helps it set and makes it easier to slice. Garnish with extra green onions if desired.
Why You’ll Love This Recipe
– Hearty, filling, and satisfying
– Great use for leftover ham
– One-dish meal with minimal prep
– Freezer-friendly and reheats well
– Kid-approved and customizable
– Classic comfort food flavor without too much fuss
Mistakes to Avoid & Solutions
Using Raw Potatoes That Are Too Thick:
Large chunks take longer to cook and may stay crunchy. Cut potatoes into small, uniform dice (about ½ inch) for even, thorough baking.
Skipping the Grease on the Dish:
Without greasing, the casserole may stick and become hard to serve. Use a light layer of butter or spray.
Not Covering If Browning Too Fast:
If your topping is browning before the potatoes are fully tender, tent the dish with foil during the last 15 minutes.
Using Watery Ham or Soup:
Too much moisture can make the dish runny. Pat ham dry before adding and avoid condensed soups with added water.
Under-seasoning:
While ham is salty, the potatoes and dairy can mute flavors. Taste the mixture before baking and adjust seasoning if needed.
Serving and Pairing Suggestions
Serve as a main dish with a side of steamed green beans or a fresh salad.
For brunch, pair with scrambled eggs and fruit.
It works well in a buffet-style spread or at potlucks with baked beans, coleslaw, or crusty bread.
Serve plated or family-style right from the baking dish with a sprinkle of fresh herbs.
Storage and Reheating Tips
Refrigerator Storage: Store leftovers in an airtight container for up to 4 days.
Freezer Storage: Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Oven Reheating: Cover with foil and warm at 350°F for 20–25 minutes. Remove foil last 5 minutes for a crispy top.
Microwave Reheating: Reheat individual portions on medium heat, covered loosely, for 2–3 minutes. Add a splash of milk if it seems dry.
FAQs
1. Can I use frozen potatoes instead of fresh?
Yes, thawed frozen diced potatoes work well. Just be sure they’re fully thawed and drained to avoid excess moisture.
2. What type of ham should I use?
Leftover baked ham or pre-cooked ham steak both work beautifully. Avoid deli ham—it lacks the right texture and flavor depth.
3. Can I make this ahead of time?
Absolutely. Assemble everything (except the topping), cover, and refrigerate for up to 24 hours. Add the topping just before baking.
4. How can I make it lighter?
Use low-fat cheese, reduced-fat soup, and plain Greek yogurt in place of sour cream. Swap ham for diced turkey or chicken breast.
5. My potatoes are still firm—what happened?
They may have been too large or too firm. Try microwaving diced potatoes for 3–4 minutes before mixing next time to soften them slightly.
Tips & Tricks
For creamier texture, stir in ¼ cup of cream cheese or an extra splash of milk.
Use a mix of cheeses like Monterey Jack or Colby for deeper flavor.
Don’t skip the resting time after baking—it helps everything hold together.
If making for a crowd, double the recipe and use two dishes.
Add a pinch of smoked paprika to the topping for color and a subtle smoky flavor.
Recipe Variations
Loaded Baked Potato Style:
Swap sour cream for ranch dressing, use bacon bits instead of ham, and stir in shredded Monterey Jack. Top with more cheese and chopped chives before baking.
Broccoli Ham Casserole:
Add 1½ cups of chopped broccoli florets to the mix for added veggies. Steam lightly before mixing or use thawed frozen broccoli.
Southwestern Twist:
Replace cheddar with pepper jack, add 1 tsp cumin, 1 cup corn kernels, and 1 small can diced green chilies. Top with crushed tortilla chips instead of cornflakes.
Vegetarian Version:
Skip the ham and add sautéed mushrooms, red bell pepper, and spinach. Swap the cream of chicken soup with cream of mushroom or cream of celery soup.
Extra-Cheesy Deluxe:
Increase the cheese to 2 full cups and stir in ½ cup grated parmesan for a sharp, salty finish. Use a creamy cheese blend for gooier results.
Final Thoughts
As we cleared the dishes that evening, Martin asked if I’d write down the recipe for his sister. She’d been trying to recreate something just like it since their grandmother passed. I scribbled it onto a notepad, still smudged with a bit of cheddar on the corner, and folded it into his coat pocket. Funny how food carries memory better than photographs sometimes.
This casserole doesn’t beg for attention, but it knows how to make people linger at the table a little longer. I’ll keep making it as long as I’m able—quietly grateful for the laughter, the stories, and the small moments it continues to stitch together.
Cheesy Ham And Potato Casserole
Print ThisIngredients
- 4 cups diced potatoes (peeled)
- 2 cups diced ham
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- ¼ cup chopped green onions
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ½ cup crushed cornflakes or breadcrumbs (optional topping)
- 2 tbsp melted butter
Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Combine Ingredients
Mix potatoes, ham, soup, cheese, sour cream, milk, green onions, garlic powder, and black pepper in a large bowl.
Step 3: Pour into Baking Dish
Spread the mixture evenly into the prepared dish.
Step 4: Prepare the Topping (Optional)
Stir crushed cornflakes or breadcrumbs with melted butter. Sprinkle over the top.
Step 5: Bake the Casserole
Bake uncovered for 45–50 minutes until bubbly, golden, and potatoes are fork-tender.
Step 6: Let It Rest and Serve
Cool for 5–10 minutes before serving. Add green onions on top, if desired.
