cheesy potato and ham casserole
I was looking for a one-dish meal on a rainy day and came up with this twist on the hashbrown casserole. It was a hit with my family. If you would like a crunch, you could add a topping. I usually end up adding some extra cheese on top, since we like the ooey-gooey factor at my house.
Blue Ribbon Recipe
This cheesy potato and ham casserole is an great way to use baked ham leftovers and combines a few kitchen staples for an easy dinner. Cheesy and creamy, this casserole is very filling. It could definitely be a meal.
prep time
10 Min
cook time
55 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 can cream of chicken soup (10.5 ounces)
- 1 can cream of mushroom soup (10.5 ounces)
- 8 ounces sour cream
- 2 pounds diced hash brown potatoes, frozen
- 2 1/4 cups shredded cheddar cheese, divided
- 1 tablespoon minced onion
- 1 teaspoon black pepper
- 1 cup diced ham
How To Make cheesy potato and ham casserole
-
Step 1Preheat the oven to 350 degrees F. Combine soups and sour cream. Set aside. -
Step 2Mix the potatoes, 2 cups of the cheddar cheese, the onion, and black pepper in a large bowl.
-
Step 3Add the potato mixture and ham to the soup mixture. Mix well. It may seem dry, but it will cook up nicely without any added liquid.
-
Step 4Pour into a buttered casserole dish.
-
Step 5Bake uncovered for 45 minutes.
-
Step 6Sprinkle the remaining 1/4 cup of shredded cheese over the top or use the topping of your choosing.
-
Step 7Bake for an additional 10 minutes, or until cheese is melted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Method:
Bake
Culture:
American
Category:
Casseroles
Ingredient:
Potatoes
Collection:
Christmas 2.0
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