Leftover Ham Casserole with Potatoes And Cheese

You’ve got leftover ham sitting in your fridge, judging you every time you open the door. You could make a sandwich. You could nibble on it cold. But no—you’re better than that. You want something cheesy, potato-y, and the kind of comfort food that makes you feel like you’re wrapped in a blanket of carbs and dairy.

Enter: Leftover Ham Casserole with Potatoes & Cheese. It’s easy, filling, and, dare I say… glorious. Plus, it’s a sneaky way to make last night’s ham feel brand new.

Why This Recipe is Awesome?

• It’s idiot-proof. Even if your cooking skills stop at “boil water,” you can pull this off.
• It’s a fridge clean-out hero. Got extra cheese? Toss it in. Random veggies? Sure. Half a tub of sour cream? Go for it.
• It’s the perfect “no one will know this was leftovers” dish. Your family will think you’ve been slaving away for hours. (You haven’t.)
• It reheats like a champ. Casserole for breakfast? I’m not judging.

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Ingredients

• 2–3 cups cooked ham, cubed (a.k.a. fridge shame turned into glory)
• 4 cups diced potatoes (use fresh, or be lazy and grab frozen hash browns—no one’s checking)
• 1 medium onion, chopped (or skip it if you hate chopping—onions won’t cry about it)
• 2 cups shredded cheddar cheese (more if you’re a cheese fiend, which I assume you are)
• 1 cup milk (whole milk makes it creamier; skim milk makes it sadder)
• 1 cup sour cream (optional but highly encouraged)
• 1 can cream of mushroom or cream of chicken soup (the glue that holds casserole society together)
• Salt & pepper to taste (a.k.a. make it salty, cheesy magic)
• Optional toppings: crushed crackers, breadcrumbs, or more cheese (yes, more cheese is always an option)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Don’t skip this unless you like waiting forever later.
2. Grease your baking dish (9×13 works great) so your casserole slides out like a dream instead of becoming a sticky mess.
3. Mix the magic. In a big bowl, toss together the ham, potatoes, onion, cheese, milk, sour cream, and soup. Stir until everything’s coated in creamy goodness.
4. Season it up. Salt and pepper to taste—taste meaning sneak a bite of the mixture before baking. Quality control.
5. Dump it into your baking dish. Spread it out evenly so every bite is fair game.
6. Top it off. Add your breadcrumbs, crushed crackers, or more cheese if you’re feeling fancy.
7. Bake uncovered for 40–45 minutes, or until bubbly and golden on top. If your stomach growls while it’s cooking—good sign.
8. Cool for a few minutes before serving (or burn your tongue because patience is hard).

Common Mistakes to Avoid

• Skipping the preheat. Rookie move—you’ll end up with sad, lukewarm casserole.
• Forgetting to grease the pan. Ever wanted to eat your dinner straight from the dish with a fork because it’s welded itself to the bottom? Didn’t think so.
• Under-seasoning. Ham’s salty, but potatoes are basically flavor sponges. Give them some love.
• Using skim milk. This is comfort food, not diet food. Live a little.

Alternatives & Substitutions

• Potatoes: Swap with frozen tater tots for extra crunch and zero peeling effort.
• Ham: Leftover turkey, chicken, or even cooked sausage works fine—heck, try all three if you’re feeling chaotic.
• Cheese: Cheddar is classic, but Swiss, mozzarella, or pepper jack can take it in new directions.
• Soup base: Not into canned soup? Use a homemade béchamel if you’re feeling gourmet. (Look at you, fancy pants.)
• Veggies: Toss in peas, broccoli, or spinach if you want to pretend this is healthy.

FAQs

Q: Can I make this ahead of time?

A: Yep! Assemble it, cover, and pop it in the fridge for up to a day. Bake when ready.

Q: Can I freeze it?

A: Totally. Wrap it tight, freeze, then bake from frozen (just add 15–20 minutes).

Q: Can I use margarine instead of butter?

A: Technically yes, but why hurt your soul like that?

Q: My casserole is watery—what did I do wrong?

A: Probably too much milk or watery veggies. Use less liquid or pre-cook your potatoes.

Q: Can I make it without cheese?

A: You could, but then it’s just ham and potatoes… and sadness.

Q: What do I serve it with?

A: A simple salad or green beans if you want balance. Garlic bread if you don’t.

Related Recipe:

• Slow Cooker Creamy Chicken and Gravy
• Easy Asian Dumpling Potsticker Soup
• Garlic Butter Steak Parmesan Rigatoni Recipe

Final Thoughts

There you go—a warm, cheesy way to rescue that leftover ham from fridge purgatory. This Leftover Ham Casserole with Potatoes & Cheese is easy, forgiving, and guaranteed to make you feel like you’ve got your life together… at least for dinner.