ham and potato casserole

★★★★★ 1
sokygal avatar
By Teresa G.
from Here, KY

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.

★★★★★ 1
serves 10
prep time 45 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For ham and potato casserole

  • 1 can
    cream of chicken soup
  • 1 can
    cream of mushroom soup
  • 1 can
    milk (whole or 2% measured in a soup can)
  • 1/4 tsp
    seasoned salt
  • 1/8 tsp
    ground black pepper
  • 6 md
    potatoes, raw idaho, russet, yukon gold etc...
  • 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

How To Make ham and potato casserole

  • 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.
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