Creamy Ham & Potato Casserole Recipe for Those Easter Leftovers (5 Ingredients) by Ann Marie G. Halstead
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If you’ve read a few of my recipes, you likely know that I live with a couple of carnivores: my husband and younger son. My older son and I are herbivores; we’re not vegetarian but we prefer carbs, fruits and vegetables. That said, all of my boys love pork. I make a pretty good (and easy) honey-glazed ham if I do say so myself, and I enjoy it, too. We usually have it just once a year on Easter and I was just thinking that I should make it more often.
I was also thinking about how I hate to throw food away, especially with food banks working hard to meet people’s food needs. So I came up with a simple idea: I’d bake a ham and then use the leftover ham in a potato and ham casserole.
I happen to have the easiest ham and potato casserole recipe ever. If you are looking for a quick and easy weeknight dinner, this shortcut recipe definitely fits the bill (the frozen potatoes make a big difference). If you are a meat-and-potatoes person or family, this might be a nice twist on that. If you’re looking for a way to use leftover ham, look no further. And if you’d like two dinners that work together and prevent waste, then make the ham and follow it with the casserole the next night (just note that cooked ham only lasts about five to seven days in the fridge). If you have leftover casserole, serve it for breakfast!
This is a satisfying budget-friendly dinner that you can serve with a salad or nothing at all. Just grab a fork and get eating!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 4 cups frozen potatoes (either plain or with onions and peppers)
- 1 1/2 cups ham, cubed (about 3/4-inch pieces)
- 1 cup shredded Colby-Jack cheese blend
- 10.5 ounces (1 can) condensed cream of chicken soup
- 1/2 cup sour cream
Here's how to make it:
- In a large mixing bowl, add all ingredients and stir to combine. Season with salt and pepper, to taste, if desired. You can use whatever kind of cheese you like. For a gluten-free casserole, use gluten-free cream of chicken soup.
- Spoon the mixture into a 2-quart baking dish that's been sprayed with nonstick cooking spray. If you'd like some heat, feel free to add a sprinkle of red pepper flakes.
- Bake in a preheated 375-degree F oven for 50 to 55 minutes or until hot and bubbly. Let stand five minutes before serving. Store leftovers in an airtight container in the refrigerator or freezer.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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