This ham and potato casserole is the ultimate comfort food dish that will warm your heart and soul. The combination of tender potatoes, flavorful smoked ham, and a creamy cheese sauce make this casserole special and comforting. It’s perfect for a family dinner or potluck and is sure to be a crowd-pleaser.
Whenever my husband and I have a craving for comfort food, this ham and potato casserole is our go-to recipe. It’s a dish that we both love and is always a hit with our family and friends. I remember the first time I made this casserole when my husband and I were newlyweds. He was so impressed with how delicious it turned out that he asked me to make it every week. Since then, this casserole has become a staple in our household, and we can’t imagine a family gathering without it.
Why This Ham and Potato Casserole Is So Special:
This casserole is made with a combination of cream of chicken and mushroom soup, milk, seasoned salt, and black pepper, which create a delicious and creamy base for the casserole. The potatoes and ham are the stars of the show, providing a delicious and hearty texture, while the shredded white cheddar and sharp cheddar cheese add a cheesy and savory flavor that’s hard to resist. The crushed cornflakes topping adds a crispy and crunchy texture that’s the perfect finishing touch.
Ingredients:
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can (measured using a soup can) whole or 2% milk (400ml or 13.5oz)
- 1/4 tsp seasoned salt
- 1/8 tsp ground black pepper
- 6 medium potatoes (approximately 2 lb or 900g), peeled and sliced thin
- 3-4 cups chopped smoked ham (approximately 1 lb or 450g)
- 1/4 cup finely chopped onion (optional)
- 1 cup shredded extra-sharp white cheddar cheese (100g)
- 1 cup shredded sharp cheddar cheese (yellow) (100g)
- 2 1/2 cups crushed cornflakes (60g)
- 4 Tbsp salted butter, melted
Directions:
- Preheat oven to 350ºF (180ºC). Butter or lightly coat with cooking oil spray a 9″x13″ (23cm x 33cm) casserole dish; set aside.
- In a large bowl, mix together both soups using a large spoon.
- Gradually mix in 1 can of milk.
- Add seasoned salt and black pepper; mix well and set aside.
- Peel and slice four potatoes thinly using a food processor or mandoline. Immediately add to soup mixture and mix well.
- Change blade, on the food processor, to grater/shredder (or use box grater); shred remaining two potatoes. Immediately add to soup mixture and mix well.
- Add chopped ham and onion (if using) and mix well.
- Pour mixture into prepared dish and smooth down.
- Evenly distribute both cheeses over the top and set aside.
- In a medium bowl, mix together crushed cornflakes and melted butter to coat.
- Sprinkle the cornflakes evenly over the top of the cheese layer.
- Bake at 350ºF (180ºC) for 1 1/2 hours, turning dish once after 45 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
- Cover and refrigerate
Creamy and Cheesy Ham and Potato Casserole Recipe
Ingredients
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can measured using a soup can whole or 2% milk (400ml or 13.5oz)
- 1/4 tsp seasoned salt
- 1/8 tsp ground black pepper
- 6 medium potatoes approximately 2 lb or 900g, peeled and sliced thin
- 3-4 cups chopped smoked ham approximately 1 lb or 450g
- 1/4 cup finely chopped onion optional
- 1 cup shredded extra-sharp white cheddar cheese 100g
- 1 cup shredded sharp cheddar cheese yellow (100g)
- 2 1/2 cups crushed cornflakes 60g
- 4 Tbsp salted butter melted
Instructions
- Preheat oven to 350ºF (180ºC). Butter or lightly coat with cooking oil spray a 9"x13" (23cm x 33cm) casserole dish; set aside.
- In a large bowl, mix together both soups using a large spoon.
- Gradually mix in 1 can of milk.
- Add seasoned salt and black pepper; mix well and set aside.
- Peel and slice four potatoes thinly using a food processor or mandoline. Immediately add to soup mixture and mix well.
- Change blade, on the food processor, to grater/shredder (or use box grater); shred remaining two potatoes. Immediately add to soup mixture and mix well.
- Add chopped ham and onion (if using) and mix well.
- Pour mixture into prepared dish and smooth down.
- Evenly distribute both cheeses over the top and set aside.
- In a medium bowl, mix together crushed cornflakes and melted butter to coat.
- Sprinkle the cornflakes evenly over the top of the cheese layer.
- Bake at 350ºF (180ºC) for 1 1/2 hours, turning dish once after 45 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
- Cover and refrigerate