Best 11 Ham N Potato Casserole Recipes

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.

HAM 'N' POTATO CASSEROLE

Steps:

• In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Cook and stir for 1-2 minutes. Remove from the heat; stir in sour cream and cheeses. Cook and stir over low heat just until cheese is melted (mixture will be thick). Remove from the heat. Stir in the eggs, potatoes, ham, onion and parsley., Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and edges are golden brown.

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.

HAM AND POTATO CASSEROLE

Steps:

• HEAT oven to 350 degrees.
• COOK onion and green pepper in margarine until tender.
• STIR in flour and pepper.
• ADD milk and bring to a boil, stirring constantly.
• REDUCE heat and add cheese and mayo; stir until cheese melts.
• ADD potatoes and ham; put into casserole dish.
• BAKE for 30 minutes.

HAM AND SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

POTATO HAM CASSEROLE

Steps:

• Combine the cheeses; sprinkle half into a greased 13x9-in. baking dish. In a large skillet, saute the mushrooms, onion and peppers in butter until crisp-tender. Sprinkle over the cheese. Add the potatoes and ham. Sprinkle with remaining cheese. In a large bowl, combine the flour, parsley, salt and pepper. Add the eggs and milk; mix until smooth. Pour over the top., Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

SCALLOPED POTATOES 'N' HAM CASSEROLE

Steps:

• Preheat oven to 350°. In a small bowl, mix creamer and water until smooth. In a small saucepan, heat butter over medium heat. Stir in flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a greased 13x9-in. baking dish, layer potatoes and ham; pour sauce over top. Bake, covered, 15 minutes. Uncover; bake until potatoes are tender, 40-50 minutes longer. Sprinkle with cheese; bake until edges are bubbly and cheese is melted, 5-10 minutes.

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.

HEARTY HAM AND POTATO CASSEROLE

Steps:

• In a large bowl, combine the first four ingredients; set aside. In a saucepan, saute onion in butter for 2 minutes; stir in flour until blended. Gradually add milk and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; pour over the ham mixture and stir until combined. Transfer to a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray 1 1/2 quart casserole dish with non-stick spray or lightly butter.
• Arrange half of potatoes, green pepper and onion, and ham in dish.
• Sprinkle with freshly ground black pepper.
• Repeat with remaining half potatoes, peppers, onions and ham.
• Mix soup and milk in seperate container until fairly smooth.
• Pour over casserole.
• Gently move ingredients around so mixture can seep inches.
• Cover and cook for one hour.
• Heat the 1 tablespoons butter in saucepan or microwave until just melted.
• Add bread crumbs and toss to coat.
• Remove lid from casserole and sprinkle with crumbs.
• Continue to cook uncovered for 15 minutes.
• Remove from oven and allow to stand for 10 minutes.

HOLIDAY HAM AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
• Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
• Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
• Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
• Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
• Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.