Best 8 Crunch Top Ham And Potato Casserole Recipes

HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart with nonstick cooking spray.
• In a large bowl, combine the ham, potatoes, onion, bell pepper, and 1/2 cup of the cheese. Stir until mixed. Pour the mixture into the baking dish.
• Add salt and pepper.
• In a smaller bowl, combine the milk and cornstarch. Whisk until the cornstarch has dissolved. Pour over the ham mixture in the baking dish.
• Cover the dish with aluminum foil and bake for 45 minutes.
• If you want a cheesy, crunchy topping, sprinkle the crushed potato chips and additional shredded cheese over the top.
• Turn the oven up to 400 degrees F.
• Return to the oven for about 15 minutes or until the topping is golden brown.

HAM AND POTATO CASSEROLE

Steps:

• Arrange a rack in the top third of the oven and heat the oven to 350°F. Coat a 2-quart baking dish (such as an 8x8x2-inch) with cooking spray or butter.
• Peel and cut 2 pounds russet potatoes into 1/2-inch cubes (about 5 1/2 cups). Place in a large bowl and add 1 cup diced ham. Dice 1/2 medium yellow onion. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups).
• Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add the onion and sauté until softened, about 5 minutes. Sprinkle with 2 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute. Add 2 cups whole or 2% milk, 1 teaspoon kosher salt, and 1/8 teaspoon black pepper, and stir until the flour is dissolved. Bring to a simmer, stirring often. Simmer until thickened to the consistency of cream sauce, 2 to 3 minutes more. Add 1 1/2 cups of the cheese and stir until completely melted. Taste and season with more kosher salt as needed.
• Pour over the potato and ham and stir to combine. Transfer to the baking dish and spread into an even layer.
• Bake until the potatoes in the center of the baking dish are knife tender, 1 hour and 15 minutes to 1 1/2 hours. Sprinkle the remaining 1/2 cup cheese over the casserole. Turn the oven on to broil and broil until the cheese on top is melted and browned in spots, 2 to 3 minutes. Let cool 10 minutes for the sauce to thicken before serving.

HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a skillet with cooking spray. Cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes.
• Spray a 9x13-inch baking dish with cooking spray.
• Combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.
• Stir cream of mushroom soup, sour cream, and cream cheese together in the same skillet used for onion and green pepper; mix until combined and smooth.
• Stir soup mixture into vegetable and ham mixture until combined. Mix in the Monterey Jack cheese.
• Bake in preheated oven until vegetables are tender and sauce is bubbling, about 35 minutes.
• Sprinkle with cracker crumbs and return to oven until topping is lightly browned, about 5 minutes.

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

CRUNCHY-TOP HAM & POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except cornflates and 1/4 cup butter.
• Mix Well. Place in greased 13 x 9 x 2 inch casserole dish.
• Combine cornflakes and 1/4 cup butter, sprinkle on casserole.
• Bake for 1 hour.

HAM AND POTATO CASSEROLE

Steps:

• Cook potatoes in your favorite method (bake or boil) till done. Allow to cool enough to handle.
• While potatoes are cooling, prepare white sauce.
• Melt butter in medium sauce pan over medium heat.
• Stir in flour to form thick paste. Continue to cook, stirring constantly for 1 minute (this allows the flour taste too cook out).
• Slowly add half 'n half and continue to stir over medium-low heat until sauce this thickened.
• Add mustard, salt, pepper, onion & 1/2 cup cheese to the sauce. Stir to incorporate and remove from heat.
• Preheat oven to 375°F.
• Spray 2 quart casserole with PAM or your choice of no-stick cooking spray.
• Dice the cooked ham (left over ham is great for this recipe).
• Peel and dice the potatoes (approximately 1/2" pieces).
• Place the potatoes in casserole dish in an even layer.
• Spread ham pieces over the top of the potatoes.
• Add remaining cheese to the white sauce and give a final stir (this last addition of cheese should not melt right away) and pour over the ham and potatoes.
• Bake uncovered for 25-30 minutes.

HAM AND POTATO CASSEROLE

Steps:

• In a large skillet, fry hash browns in oil until browned. Remove from heat, stir in ham, soup, sour cream, 1-1/2 cups cheddar cheese and Parmesan cheese. Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 30-35 minutes.

HAM AND POTATO CASSEROLE

Steps:

• 1. Prep and assemble all ingredients.
• 2. Butter, or lightly coat with cooking oil spray, a 9"x13" casserole; set aside.
• 3. In a large bowl, using a large spoon, mix together both soups.
• 4. Gradually mix in 1 can of milk.
• 5. Add seasoned salt and pepper; mix well; set aside.
• 6. Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.
• 7. Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.
• 8. Add chopped ham and onion (if using) and mix well.
• 9. Place oven rack in middle position and preheat oven to 350º F.
• 10. Pour mixture into prepared dish and smooth down.
• 11. Evenly distribute both cheeses over top; set aside.
• 12. In a medium bowl, mix together crushed cornflakes and melted butter to coat.
• 13. Sprinkle cornflakes even over top of cheese layer.
• 14. Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.
• 15. Remove from oven and let rest for 5 minutes before serving.
• 16. Cover and refrigerate leftovers.