Easy Ham and Potato Casserole
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.
Servings: 8
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 9x13 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
Calories: 373kcal | Carbohydrates: 27g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 911mg | Potassium: 700mg | Fiber: 2g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 7mg | Calcium: 277mg | Iron: 2mg
