Ham and Potato Casserole Recipe - Allrecipes.com
Ham and Potato Casserole Recipe
  • READY IN hrs

Ham and Potato Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray a skillet with cooking spray. Cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes.
  3. Spray a 9x13-inch baking dish with cooking spray.
  4. Combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.
  5. 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.
  6. Stir soup mixture into vegetable and ham mixture until combined. Mix in the Monterey Jack cheese.
  7. Bake in preheated oven until vegetables are tender and sauce is bubbling, about 35 minutes.
  8. Sprinkle with cracker crumbs and return to oven until topping is lightly browned, about 5 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 50 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
May 16, 2012

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.

 
Most Helpful Critical Review
Feb 08, 2013

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.

 

15 Ratings

Aug 30, 2012

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.

 
May 06, 2012

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.

 
Jun 10, 2014

Followed the recipe as is. Gave 4 stars because it wasn't anything that anyone would be begging for, but it was a good way to use up left over ham.

 
May 06, 2014

This dish was really great! Everyone in my house loved it. I omitted the mushrooms & crackers on top but next time I would put them in!

 
Mar 23, 2014

Very good!! I was a little concerned that the potatoes weren't gonna cook through, so I looked at some of the other reviews and my thoughts were shared. I did a little pre-cook, so the potatoes were about half way done. I added some fresh parsley and that was it. It was very yummy!! My daughter, the comfort food queen, absolutely loved it!! It's a great go-to meal when I'm crunched for time or need a warm bowl full o' yummy on a cold evening.

 
Oct 30, 2013

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.

 

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Nutrition

  • Calories
  • 568 kcal
  • 28%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 34.5 g
  • 53%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 1306 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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