Antoinette's Ham Casserole

Antoinette's Ham Casserole

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Mary Mijal


When my mom would bake a ham, we liked it - but couldn't wait for this casserole with the leftovers (or her ham omelets!)
Substitutions: I hate the thought of the C of M soup, so I usually make a Mushroom soup to use instead of the can and the milk. See the recipe for mushroom soup.


☆☆☆☆☆ 0 votes

4 - 6
1 Hr
1 Hr 15 Min


  • 3/4 lb
    cooked ham, diced
  • 1 Tbsp
    olive oil
  • 2 1/4 tsp
  • 1 can(s)
    undiluted condensed cream of mushroom soup
  • 1 c
  • 3 c
    scrubbed, sliced potatoes (not peeled)
  • 0.25 tsp
    minced onion
  • 0.75 tsp
  • 0.25 tsp

How to Make Antoinette's Ham Casserole


  1. Preheat oven to 350 degrees.
  2. Add oil to a skillet and brown ham lightly. Remove it to a dish.
  3. Add the flour to the skillet, and stir to make a roux.
  4. Add the cream of mushroom soup. Stir to mix. Add salt and pepper to the mix.
  5. Slowly stir in milk. Heat, stirring, until it simmers.
  6. Meanwhile, in a 2 quart casserole, layer ham, potatoes, carrots & onions. Repeat layers unitl all is used up.
  7. Gently pour in the milk/soup mixture.
  8. Bake at 350 degrees, covered, for 1 hour. Uncover and bake for another 15 minutes, until carrots and potatoes are tender.
  9. Serve with a salad and or green beans!

Printable Recipe Card

About Antoinette's Ham Casserole

Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy

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