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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  • PREP

    25 mins
  • COOK

    50 mins
  • READY IN

    1 hr 15 mins

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.
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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.

 

17 Ratings

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.

 
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.

 
Oct 12, 2013

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.

 
Aug 21, 2014

Great comfort food. Used 8

 
Aug 19, 2014

What a great recipe. I did make a few changes to accomidated my family. I omitted the green pepper and broccoli. I then increased the mushrooms to 16 oz and added 8 to 10 oz of fresh spinach. I also sautéed all the veggies except the spinach. Enjoy!

 
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.

 

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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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