Hey there, friend! So, let me tell you about this Cheesy Ham and Potato Casserole. It’s one of those dishes that just warms your soul. My mom used to whip this up every Sunday when I was a kid, and the smell of it baking would fill the whole house. It’s funny, no matter how many times I make it, I still feel like a kid waiting impatiently for dinner. (I’ve even burned my tongue a time or two sneaking tastes!)
Why You’ll Love This
I make this casserole whenever I’m in need of some good ol’ comfort food. My family goes absolutely nuts for it because it’s got that perfect combo of cheesy goodness and hearty potatoes. (I mean, who doesn’t love cheese, right?) Plus, it’s pretty forgiving—like that time I accidentally used sour cream instead of milk. Actually, it was kinda great!
What You’ll Need
- 6 cups diced potatoes (about 4 large ones, or just use a bag of frozen hash browns when I’m feeling lazy)
- 2 cups diced ham (leftover ham from the holidays is perfect)
- 1 can of cream of mushroom soup (or any cream soup you have lying around)
- 1 1/2 cups shredded cheddar cheese (my grandma swears by the sharp kind, but I think any will do)
- 1 cup sour cream (or Greek yogurt if you want to feel healthier)
- 1/4 cup chopped onion (I sometimes skip this if I’m cooking for my picky niece)
- Salt and pepper to taste
How to Make It
- Preheat your oven to 350°F (see, I remembered to tell you this first—unlike last time!).
- Mix the cream soup, sour cream, and half of the cheese in a big bowl. Toss in the onions too, unless you’re not an onion fan.
- Stir in the potatoes and ham until everything’s coated in that creamy goodness. (This is where I usually sneak a taste. You know, quality control!)
- Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining cheese on top—because you can never have too much cheese!
- Bake uncovered for 45-50 minutes. If it starts looking too brown, just pop some foil over the top.
- Let it cool for a few minutes before digging in. (It’s so tough to wait, but your tongue will thank you!)
Notes from My Kitchen
Honestly, sometimes I think this tastes even better the next day. And if you end up with leftovers (rare in my house), they reheat beautifully in the microwave. Oh, and if you’re out of sour cream—been there, done that—mayo actually works in a pinch!
Mixing it Up
Once, I tried adding broccoli, thinking I’d sneak some greens in there. It was… okay. Not my finest moment. But bacon bits? Now that’s a winner every time.
Tools of the Trade
If you don’t have a fancy casserole dish, just use any oven-safe dish you’ve got lying around. And who says you need a real mixing bowl? I sometimes use my giant salad bowl because it’s the only one clean.
Keeping it Fresh
Store leftovers in an airtight container in the fridge. Though, honestly, in my house, it never lasts more than a day before it’s devoured!
What to Serve With It
We usually just go with a simple side salad—gotta balance all that cheese, right? But sometimes, if I’m feeling fancy, I’ll roast some asparagus to go with it. Or just grab whatever veggie’s in the crisper drawer.
Little Tips I’ve Learned
Oh! Don’t rush the baking time, as tempting as it is. I once tried pulling it out early and it was a little too soupy. Lesson learned!
Questions I Get All the Time
Can I use fresh potatoes? Absolutely! Just peel and dice them. Though, I gotta admit, those frozen hash browns are a lifesaver on a busy day.
Is there a vegetarian version? Sure, just skip the ham or maybe use a veggie substitute. I’ve tried it and it’s still tasty!
Can I freeze it? You bet! Just make sure it’s cooled down before you pop it in the freezer. And reheat it in the oven—it gets those crispy edges I love.