HAM AND POTATO CASSEROLE

Teresa G.

By
@BlueGinghamApron

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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Comments:

Serves:

10

Prep:

45 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 can(s)
milk
1/4 tsp
seasoned salt
1/8 tsp
ground black pepper
6 medium
potatoes
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

Directions Step-By-Step

1
Prep and assemble all ingredients.
2
Butter, or lightly coat with cooking oil spray, a 9"x13" casserole; set aside.
3
In a large bowl, using a large spoon, mix together both soups.
4
Gradually mix in 1 can of milk.
5
Add seasoned salt and pepper; mix well; set aside.
6
Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.
7
Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.
8
Add chopped ham and onion (if using) and mix well.
9
Place oven rack in middle position and preheat oven to 350º F.
10
Pour mixture into prepared dish and smooth down.
11
Evenly distribute both cheeses over top; set aside.
12
In a medium bowl, mix together crushed cornflakes and melted butter to coat.
13
Sprinkle cornflakes even over top of cheese layer.
14
Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.
15
Remove from oven and let rest for 5 minutes before serving.
16
Cover and refrigerate leftovers.

About this Recipe

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