Heavenly Potatoes and Ham

Heavenly Potatoes and Ham

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"This recipe is an all-time family favorite that is filling and delicious."
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Ingredients

1 h servings 506 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1126 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place potatoes in a large pot of water, and bring to a boil. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
  3. Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
  4. Bake 30 minutes in the preheated oven.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

465
  1. 633 Ratings

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Most helpful positive review

Ever since I first found this recipe on this site 3 years ago, I have made this dish a million times! Huge thing I did notice was that it is very important you use a METAL dish rather than a gl...

Most helpful critical review

Good recipe. I did not have cream of chicken, so I substituted cream of mushroom. I also cut down the butter, it really doesnt need much. Tasted like a big baked potato! Would be great for a...

Ever since I first found this recipe on this site 3 years ago, I have made this dish a million times! Huge thing I did notice was that it is very important you use a METAL dish rather than a gl...

Recipe was fantastic. Everyone loved it. I took some advice of previous reviews and altered it by doubling the ham and only using 2 1/2 lbs yukon gold potatoes along with using 1 can cream of ...

Very, very good. I used the entire 5lbs. of potatoes (minus 2), and I omitted (on accident) the salt and pepper. I salted the water to boil the potatoes, but I completely forgot to season the ...

I followed previous reviewer's comments and reduced the amount of potatoes while increasing the amount of ham-great meal.

I choose this recipe for my family one night because it met a few requirements. One, it was easy. Two, didn't have a lot of ingredients and Three, didn't take a long time to make. I was satis...

I loved this!!!! I ate every last bite of it over three days (and it is better as leftovers!). My hwdlc (husband who doesn't like casseroles) even ate it. He didn't do summersaults, but he wi...

This recipe is a standard for potlucks in our house and everyone loves it. To make it even easier (which I always do) use a package of frozen hashbrowns (thawed)in place of the red potatoes. The...

Good recipe. I did not have cream of chicken, so I substituted cream of mushroom. I also cut down the butter, it really doesnt need much. Tasted like a big baked potato! Would be great for a...

I followed this recipe closely and would say- less butter! It was literally floating in it. And I cook with vats of butter. Even with that, it's yummy. Note that mine came out about the cons...