Teresa G.


This is one of my favorite casseroles that I've created over the years. It's a delicious, creamy, cheesy ham and potato casserole with a crunchy, buttered cornflake topping. It's a great recipe for making the most of your leftover Easter ham! We love it and I'm confident that you will too.

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★★★★★ 1 vote
45 Min
1 Hr 30 Min


1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 can(s)
1/4 tsp
seasoned salt
1/8 tsp
ground black pepper
6 medium
3-4 c
chopped smoked ham
1/4 c
finely chopped onion (optional)
1 c
shredded extra-sharp white cheddar cheese
1 c
shredded sharp cheddar cheese (yellow)
2 1/2 c
crushed cornflakes
4 Tbsp
salted butter, melted


1Prep and assemble all ingredients.

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2Butter, or lightly coat with cooking oil spray, a 9"x13" casserole; set aside.

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3In a large bowl, using a large spoon, mix together both soups.

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4Gradually mix in 1 can of milk.

5Add seasoned salt and pepper; mix well; set aside.

6Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.

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7Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.

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8Add chopped ham and onion (if using) and mix well.

9Place oven rack in middle position and preheat oven to 350º F.

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10Pour mixture into prepared dish and smooth down.

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11Evenly distribute both cheeses over top; set aside.

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12In a medium bowl, mix together crushed cornflakes and melted butter to coat.

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13Sprinkle cornflakes even over top of cheese layer.

14Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.

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15Remove from oven and let rest for 5 minutes before serving.

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16Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Pork, Casseroles
Main Ingredient: Potatoes
Regional Style: American
Other Tag: For Kids