Cheesy Ham Potato Casserole

This cheesy ham and potato casserole is the very definition of comfort food in our house. It’s a simple, hearty bake that brings everyone to the table, and the creamy, savory combination is just what you need on a busy weeknight or a lazy Sunday. It fills the whole kitchen with the most amazing aroma as it bakes.

I first threw this together after a big holiday meal when I had a ton of leftover ham and no idea what to do with it. It was such a hit that it’s now become our official post celebration tradition.

Ingredients

• Russet or Yukon Gold potatoes these potatoes hold their shape well when baked giving you tender chunks not mush
• Yellow onion it adds a sweet aromatic base that deepens the flavor of the whole dish
• Cream of chicken soup this is the shortcut to a super creamy and savory sauce base
• Cheddar cheese soup this doubles down on the cheesy flavor and makes the sauce incredibly rich
• Diced ham a great way to use leftovers or you can buy a precooked ham steak for convenience
• Sour cream it adds a wonderful tangy note that cuts through the richness and makes the sauce even creamier
• Shredded cheddar cheese use a block and shred it yourself for the best melt. Pre shredded cheese has anti caking agents that can affect the texture

Step by Step Instructions

Get Ready to Bake:

First things first preheat your oven to 350 degrees Fahrenheit. Getting the oven fully heated ensures the casserole cooks evenly from the moment it goes in. Grab a 7 by 13 inch baking dish and give it a light coating of cooking spray or butter this little step makes serving and cleanup so much easier later on.

Mix the Creamy Base:

In a large mixing bowl the bigger the better to avoid spills combine the can of cream of chicken soup the cheddar cheese soup and the sour cream. Whisk them together until the mixture is smooth and completely combined with no lumps. This silky sauce is the heart of the casserole.

Fold in the Hearty Ingredients:

Now gently add your diced potatoes diced onion and diced ham to the bowl with the creamy sauce. Use a large spoon or spatula to fold everything together. You want to coat every single piece of potato and ham in that delicious sauce. Season it with a bit of salt and pepper but be mindful of the saltiness from the ham and soups. Mix until just combined.

Assemble and Top with Cheese:

Carefully pour the entire mixture from the bowl into your prepared baking dish. Use your spatula to spread it out into an even layer so that it bakes uniformly. Now for the best part sprinkle the two cups of shredded cheddar cheese all over the top making sure to go all the way to the edges.

Bake to Golden Perfection:

Place the dish in the preheated oven and bake for 45 to 55 minutes. You’ll know it’s ready when the cheese on top is melted bubbly and has beautiful golden brown spots. The most important test is to poke a potato with a fork it should be perfectly tender and offer no resistance.

Let It Rest:

This might be the hardest step but it's crucial. Let the casserole cool on a wire rack for at least 5 to 10 minutes before you dig in. This allows the sauce to set up a bit making it easier to serve.

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My favorite part of this whole recipe is the cheddar cheese soup. It’s a simple canned ingredient but it brings an unmatched level of creamy cheesy goodness that you just can't get from cheese alone. It reminds me of the simple, comforting casseroles my mom used to make when I was a kid.

Storing and Reheating Your Casserole

This casserole is fantastic for leftovers. Once it has cooled completely, store it in an airtight container in the refrigerator for up to four days. To reheat, you can pop individual servings into the microwave for a minute or two. For a larger portion, place it back in an oven safe dish, cover with foil, and warm at 350 degrees Fahrenheit until heated through.

Simple Swaps for What You Have

Don't be afraid to make this recipe your own. If you don't have cream of chicken soup, cream of mushroom or celery will work just as well, each adding a slightly different background flavor. No cheddar? Monterey Jack, Colby, or a Swiss blend would be delicious. And instead of ham, you can easily use leftover smoked turkey, shredded chicken, or even cooked sausage.

Perfect Pairings

Because this casserole is so rich and hearty, it pairs best with something light and fresh. A simple green salad with a bright vinaigrette is a perfect counterpoint. Steamed green beans, roasted broccoli, or glazed carrots also make wonderful side dishes that round out the meal without being too heavy.

Frequently Asked Questions

→ What potatoes work best in this casserole?

Russet or Yukon Gold potatoes are both excellent choices. Russets will give a more classic, fluffy texture, while Yukon Golds offer a slightly creamier result.

→ Can I use a different type of cheese?

Absolutely! Monterey Jack, Swiss, or even a blend of cheeses will work well in this casserole. Adjust the flavor profile to your preference.

→ What can I substitute for the cream of chicken soup?

Cream of mushroom or cream of celery soup are great substitutes. You can also use a homemade cream sauce for a more from-scratch approach.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.

→ Can I freeze this casserole?

While you can freeze it, the texture of the potatoes might change slightly after thawing. If freezing, cool completely, wrap tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before baking.

→ How to prevent the potatoes from drying out?

Ensure there's enough sauce to fully coat the potatoes. You might need to add a splash of milk or broth if it seems too thick. Also, don't overbake the casserole, and cover it loosely with foil towards the end of baking if the top is browning too quickly.