Recipe by Judy
"A simple, yet elegant casserole that's ideal for getting rid of that leftover ham. Carrots, potatoes and mushrooms are used to help complement this dish. Great when served with salad and biscuits."
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1 1/2 cups
potatoes, thinly sliced
carrots, sliced thin
1 (8 ounce) can
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
I made a few modifications to this recipe, and it turned out great. I upped the ham to 2 cups, used tator tots instead of the sliced potatoes, omitted the carrots, and used more mushrooms. I also used milk instead of water, and added dashes of worchestershire, celery salt, garlic powder and onion powder, and a bit of salt and pepper. I covered the casserole for the first 40 minutes, then I uncovered it for another 15. At that point I topped it with shredded cheddar cheese and baked for about 5 more minutes. Nest time I think i'll add some finely chopped onions. I think this is a good basic recipe, with your own flavorful additions it'll turn out fantastic!
Okay, here are my modifications to this recipe. It is a good recipe to feed a crowd (I have a family of six). I doubled the ham, doubled the carrots and used two cans of soup - yet only 1 can of milk. Be careful as it will overflow in the oven, and be sure to season and this recipe calls for no salt or pepper which would leave any recipe bland. Good luch! My group liked this recipe and I will make again.
I took the advice of others on this and came out with an all around good recipe. I did not add the canned mushrooms. I put 2 cups of ham and could have used more. I cut out the water and used 1/2 cup milk . I used garlic powder and ground pepper to taste. I added 1 teaspoon of worchester sauce and a 1/2 a cup mozzarella cheese. It took an hour and a half to cook and my family enjoyed it. I did not cover it. Anna H.
My husband loved his. He said it was the most yummiest thing I've made in a long time. I'll definately make it again.
I actually used more potatoes, and 2 cans of cream of mushroom soup along with about 3/4 can water of each. I used healthy request soup.
I sprinkled salt, pepper, and onion powder over the potatoes and carrots. I didn't use mushrooms as I didn't have any on hand.
I couldn't help thinking there was something missing so I added about a cup of the "French's" Durkee Fried Onions (the kind you put in green bean casserole), and I really think it made all the difference.
I cooked it for about 2 hours uncovered.
I'll will most certainly make this again. It was one of the easiest things I've ever done. Clean up was a snap too!
I thought the dish was very good, but did not think elegant would describe it and I think 4 servings would be closer than 6. I will definitely make it again when I have leftover ham.
Since we enjoy onions with scalloped potatoes, I added thinly sliced onions to this casserole; also added freshly ground black pepper to taste. We LOVED it and I'm looking forward to a covered dish supper to take it to!! "Mama Mary"
I thought this recipe was fantastic! I wanted a good recipe for the leftover Christmas ham, and this is the one! I use low-sodium cream of mushroom soup (ham is salty enough) and 1/2 can cream of onion soup, mixed with 1 cup light sour cream. I used canned carrots and added canned peas and boiled my sliced potatoes for 10 min before baking- this way cook time was reduced to 30 minutes : ) I added shredding sharp chedder cheese and french fried onions to the top for the last 10 minutes. DELICIOUS!
EASY! Great way to use leftover ham. I added salt, pepper and celery seed and a can of cream of celery soup and took it to a church supper. They loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Ham Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 56
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