Description
This Easy Ham and Potato Casserole is a comforting, hearty dish perfect for a family dinner. Tender diced potatoes and savory ham are baked in a creamy, flavorful sauce made with cream of chicken soup, sour cream, and a blend of spices, then topped with melted cheddar cheese. With simple ingredients and straightforward steps, this casserole delivers a deliciously cheesy and satisfying meal.
Ingredients
Scale
Sauce
- 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)
- 1 cup shredded cheddar cheese (divided)
Main Ingredients
- 2 pounds Russet potatoes (peeled and diced)
- 2 cups diced cooked ham
- 1 cup shredded cheddar cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even baking.
- Prepare Sauce Mixture: In a medium mixing bowl, combine the condensed cream of chicken soup, milk, sour cream, Worcestershire sauce, garlic powder, onion powder, smoked paprika, pepper, and half of the shredded cheddar cheese. Mix thoroughly until well blended.
- Combine Potatoes and Ham: Add the peeled and diced Russet potatoes along with the diced cooked ham into a 9×13-inch casserole dish, spreading them evenly.
- Add Sauce: Pour the prepared sauce mixture over the ham and potatoes in the casserole dish. Stir gently to incorporate the sauce evenly, then smooth the mixture into an even layer.
- Bake Covered: Cover the casserole dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 45 minutes.
- Add Cheese and Finish Baking: Remove the foil, sprinkle the remaining shredded cheddar cheese evenly over the top, and bake uncovered for an additional 15 minutes or until the cheese is melted and bubbly, and the potatoes are tender when pierced with a fork.
- Rest and Serve: Let the casserole sit for 5 to 10 minutes after baking to set before serving. This helps to enhance flavor distribution and makes it easier to serve.
Notes
- For best results, peel and dice the potatoes uniformly so they cook evenly.
- You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor.
- If desired, add chopped onions or bell peppers for extra texture and taste.
- This casserole can be prepared ahead and refrigerated before baking; just increase bake time slightly if baking from cold.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
