Cheesy Ham Potato Casserole (Print Version)
# Ingredients:
→ Casserole Components
01 -
900 grams Russet or Yukon Gold potatoes, diced
02 -
1 medium yellow onion, diced
03 -
1 can (approximately 305 grams) cream of chicken soup
04 -
1 can (approximately 305 grams) cheddar cheese soup
05 -
300 grams diced cooked ham
06 -
240 grams sour cream
07 -
200 grams shredded cheddar cheese
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 175°C (350°F). Lightly grease a 18x33 cm (7x13 inch) baking dish.
02 -
In a large mixing bowl, combine the diced potatoes, onion, cream of chicken soup, cheddar cheese soup, sour cream, and diced ham.
03 -
Season the mixture with salt and freshly ground black pepper to taste. Mix thoroughly until all ingredients are well coated.
04 -
Evenly spread the prepared mixture into the lightly greased baking dish.
05 -
Evenly scatter the shredded cheddar cheese over the top of the casserole.
06 -
Bake for 45 to 55 minutes, or until the potatoes are tender when pierced with a fork and the cheese topping is melted, bubbly, and golden brown.
07 -
Allow the casserole to cool for 5 to 10 minutes before serving hot.
# Notes:
01 -
To prepare ahead, assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
02 -
Ingredient Substitutions: Cream of mushroom or celery soup can be used in place of cream of chicken. Monterey Jack or Swiss cheese are suitable alternatives to cheddar. Smoked turkey or chicken may be used instead of ham.
03 -
For uniform cooking, ensure potatoes are diced into consistent sizes.
04 -
Serve this casserole with a crisp green salad or steamed green beans for a well-rounded meal.
05 -
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat using a microwave or oven.