Recipe by RJVDK
"My wife had a craving for ham and potatoes and we had several items we wanted to use up. We didn't cook the celery with the onion and green pepper to add some additional crunch, but they could be cooked together. We used reduced-fat ingredients throughout and had great success. We found that there were no spices needed as the vegetables were a great flavor combination! This recipe ended up being a winner with everyone in the family!"
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green bell pepper, diced
1 (16 ounce) bag
frozen chopped broccoli, thawed
diced cooked ham
1 (8 ounce) package
sliced fresh mushrooms
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (8 ounce) container
1 (4 ounce) package
shredded Monterey Jack cheese
buttery round crackers (such as Ritz®), crushed
As another reviewer stated I precooked the potatoes to soften them up a bit and used about 5 small to medium potatoes and 1 large onion.
My husband went back for seconds and took some to work the next day. I have a picky 3 year old that devoured her entire plate with no complaints. This was a very good recipe. I really enjoyed the sour cream, cream of mushroom, and cream cheese sauce.
Although my husband suggested that the crackers weren't really necessary and I couldn't really taste them in the final dish.
I substituted Split Pea Soup instead of Cream of Mushroom, and the flavor is still good, but this recipe takes longer than 35 minutes for the vegetables to soften. After 45 minutes it was barely hot and the potatos were still crunchy so I tried covering the cassarole to help it get hot, but after all this time, I've waited too long to eat so I ended up having a sandwich instead.
Okay...ladies and gents....1st things 1st. 9x13 baking dish it tooo small for this recipe, I used 11x14. And 1/2 of crushed crackers...doesn't cut it either. To cover evenly and nicely 1 & 1/2 package sleeves is what I had to use. Now that I have that out of the way. The recipe was nice. Not bad, the family thought it was good. I saw that it was rather watery when serving out portions. Possibly because I prepared everything the night before and placed in the frig until ready to bake. I felt the recipe could have used more ham with all the vegetables because the ham gets totally lost. Like playing hide and go seek, basically. And because I prepared the night before, the baking time was not right, the dish ended up being in the oven for 55-65 minutes because the potatoes were very hard before I could top with the crackers. Sooo you really need to watch this closely if you choose to do the same as I did in the preparations. As a whole, the recipe was fine. It's a comfort dish, not a wow dish for me. But it was tasty. TY.
I followed the recipe fairly closely except for the cream of mushroom soup, which I had to make from scratch instead of using the condensed from a can, and the mushrooms which should have been fresh, but I had to use a can of mushrooms.
The recipe states to use 5 potatoes without mentioning what size, and one onion without saying large onion or small. If I had used large potatoes then the casserole would never have fit into the baking dish. The recipe would be easier to follow if the size of the potatoes had been given.
Overall, the flavor was very good, but next time I will pre-cook the potatoes as they were still very crunchy even after more than an hour of baking. Other than that, I don't think I would make any changes.
This recipe was tasty but took much longer to cook than the 40 minutes called for. I don't know what might be different about my oven, but it took over an hour to get the potatoes soft enough. Next time I would definitely pre-boil the potatoes so they are already just about cooked. Everything else was done but the potatoes were still crunchy. For our family's taste, the lack of herbs did leave it a little bland. I ended up adding fresh thyme.
When I first cooked it, I substituted orange and red bell peppers as I'm not fond of green and added garlic as that wasn't on the list of ingredients. I used fresh broccoli and used thick-sliced crimini mushrooms. I used black forest ham. Even with that, the recipe was overwhelmingly bland. I mean - you have white spuds, white soup, white cream cheese, white monterey jack and white sour cream. It was not only bland, but boring to look at. So, I took the leftovers and added a lot more in the way of bell peppers - got the mini red/orange/yellow ones, threw in more sauteed onion and garlic and a bunch more ham. Didn't feel like making white sauce like bechamel for moisture so i used a jar of alfredo sauce I had on hand. The reprise of this was SO much better and got far more enthusiastic reviews from my family and friends. So, if you want yours to be tasty, kick it up a notch. Food should be appealing to look at as well as flavorful and the original recipe was simply disappointing.
I took the advice of Leslie and used a 28 oz. bag of potatoes O'Brien to replace the first 3 ingredients. I didn't add mushrooms,celery or broccoli, but used cream of broccoli soup. Instead of cracker crumbs, I used French Fried Onions. Was delicious. My only change the next time would be to bake the potatoes a 1/2 hour or so before adding everything else to soften them up more.
This was exactly what I was looking for and it turned out delicious! Pan size will be an issue if your potatoes are too large. I made this recipe my own and left out veggies I did not want and added more of another I liked. I precooked the potatoes but not the veggies - I prefer my veggies firm. I put part of the shredded cheese in the sauce mixture and part of it I sprinkled on top of the cracker crumbs - helped cracker crumbs not to burn and toasted the cheese nicely. This is a great basic recipe that you can change to your own preferences.
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Potato Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 310
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