Ham 'N' Potato Casserole

Nancy Allen


This dish is good for breakfast, lunch, or dinner. The sour cream and cheese makes this rich and hearty.


★★★★★ 2 votes

6 servings
15 Min
35 Min


  • 1/4 c
    butter or margarine
  • 1/4 c
    all purpose flour
  • 1 tsp
  • 1/4 tsp
  • 1 1/2 c
    (12oz.) sour cream
  • 4 oz
    velveeta cheese, cubed
  • 1 c
    (4oz.) shredded colby cheese
  • 8
    hard cooked eggs, chopped
  • 3 c
    cubed cooked potatoes
  • 2 c
    cubed fully cooked ham
  • 2 Tbsp
    dried minced onion
  • 2 Tbsp
    minced fresh parsley

How to Make Ham 'N' Potato Casserole


  1. In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Cook and stir for 1-2 minutes. Remove from heat; stir in sour cream and cheeses.
  2. Cook and stir over low heat just until cheese is melted (mixture will be thick). Remove from the heat. Stir in eggs, potatoes, ham, onion and parsley.
  3. Transfer to a greased 2qt. baking dish. Bake, uncovered, at 350 for 30-35 minutes or until bubbly and edges are golden brown. 6 servings.

Printable Recipe Card

About Ham 'N' Potato Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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