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This ham and potato casserole recipe is a cheesy, cozy, and comforting way to use up leftover ham! There’s plenty of sauce, and this version is super simple to make.
You may also like my Cowboy Casserole or Simple Breakfast Casserole next.
Why you’ll love it
After you’ve put a lot of work into cooking a ham, the last thing you want to do is make another meal from scratch. This leftover ham recipe makes the best casserole with shortcuts! There’s no need to boil the potatoes first, and it uses canned condensed soup.
Each delicious bite has diced potatoes and ham, hot and melty cheddar, and plenty of savory depth of flavor from a few everyday seasonings you probably own. This cheesy ham casserole makes a fantastic low-effort dish to use up your Christmas or Easter ham.
What you’ll need
- Potatoes – we’re dicing up russets. They’re a sturdy potato but soft and fluffy inside.
- Ham – use leftover baked ham, or simply buy some ham from the deli counter
- Canned soup – condensed cream of chicken soup is so convenient here
- Milk – we’re using 2%. It adds moisture and is the base of the sauce.
- Sour cream – full-fat sour cream adds richness and a hint of tanginess
- Worcestershire sauce – one of my go-to flavor enhancers
- Seasoning – I like garlic powder, onion powder, smoked paprika, and pepper
- Cheddar cheese – to top it all off with golden, cheesy goodness!
Helpful tips
- The potatoes cook right in the oven — no need to parboil them first. Depending on your oven and how large you dice them, however, you may need to adjust cooking time a bit.
- Ever see the scales at the grocery store? That’s an easy way to weigh out the 2 pounds of potatoes!
- Grating your own cheese helps it melt more smoothly than the pre-bagged kind that’s coated with anti-caking stuff.
How to make ham and potato casserole
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven, and prep and cube the ham and potatoes. Add them to a casserole dish. In a prep bowl, mix together the remaining ingredients apart from half the cheddar. Stir the bowl contents in with the ham and potatoes, and smooth evenly.
Cover the baking dish tightly with foil, and bake for about 45 minutes. Remove the foil, sprinkle on the remaining cheese, and bake until melty and the potatoes are cooked through. Let it rest for a few minutes.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Grate the cheddar from a block easily using this grater.
- This casserole is designed to be made in a 9×13 baking dish.
- Dice up your potatoes and ham with a good-quality chef’s knife on my fave cutting board.
Substitutions and variations
- If you use skim milk, the sauce may end up being more watery than intended. I tested this recipe with 2% milk.
- The smoked paprika enhances the smokiness of the ham, but feel free to leave it out if you prefer. If you want a herby flavor in this casserole, add 1/2 teaspoon or so of Italian seasoning.
- Crumble in some Oven Cooked Bacon for an extra treat.
What to serve with leftover ham casserole
- It can be an easy dinner the day after Christmas or Easter, or serve it as a satisfying brunch! Pair it with other brunch items like my Easy Waldorf Salad or Brunch Egg Sandwich.
- I also like this light Parmesan Arugula Salad, or toss a green salad with my Homemade Ranch Dressing.
Leftovers and storage
- Store leftovers of this casserole for 3-4 days in the fridge.
- Reheat slowly over a low heat on the stove, or pop it back into the oven at 325F until warmed through. It may take a bit if it’s cold from the fridge.
- I am not big on freezing this due to the dairy (it can change texture), but if you’re ok with that, store for up to 3 months.
More leftover ham recipes
If you made this casserole with ham, please leave a star rating and review below! I love hearing from readers. You can also tag me on Instagram with your creations.
Easy Ham and Potato Casserole
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup milk 2% recommended
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Pepper to taste
- 2 cups shredded cheddar cheese divided
- 2 pounds Russet potatoes peeled & diced, see note
- 2 cups diced cooked ham
Instructions
- Preheat your oven to 400F and move the rack to the middle position.
- Meanwhile, in a medium prep bowl, mix the cream of chicken soup, milk, sour cream, Worcestershire sauce, garlic powder, onion powder, smoked paprika, pepper, and half of the cheddar cheese together.
- Add the potatoes and ham to a 9×13 casserole dish.
- Pour the sauce mixture over top of the ham and potatoes, then stir and arrange it in an even layer.
- Cover the casserole tightly with foil and bake for 45 minutes.
- Take the foil off, sprinkle the remaining cheese on top, and bake uncovered for another 15 minutes or until the cheese has melted and the potatoes are tender.
- Let it sit for 5-10 minutes prior to serving.
Notes
- Aim for the potatoes to be cut into 1/3″ or so cubes. If they’re bigger than 1/2″, you will need to bake the casserole for longer so they cook through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It looks like an good and easy supper – thanks!
Hope you love it, Susan! 🙂