Hearty Ham Casserole Recipe - Allrecipes.com
Hearty Ham Casserole Recipe
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Hearty Ham Casserole
See how to make a cheesy baked casserole with ham, potatoes, and corn. See more
  • READY IN ABOUT hrs

Hearty Ham Casserole

Recipe by  

"A great way to use leftover ham. Baked cheesy potatoes with ham and corn."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    45 mins
  • COOK

    35 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  3. Combine potatoes, ham, corn and parsley; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
  4. Pour into greased 11x7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2007

I made this last Christmas/New Years and thought it was good, but not great. This year, I tweaked it and it is excellent! I cubed 4 small-medium potatoes but only boiled them maybe 9 minutes and then mixed them with the ham, one 11-oz can of mexi-corn, and ½ pkg frozen chopped broccoli. For the sauce, I cooked 1/4 cup chopped onions and two stalks of celery (sliced) in the 1/4 cup butter. To that, I added 1/3 cup of flour, 2 cups of milk, a few good shakes of pepper, maybe ½ tsp of garlic powder and ½ tsp of cayenne. I also added around a cup or so of shredded cheddar to make it a nice tasty cheese sauce. I mixed the sauce with the other ingredients, poured into a greased 9x13 dish, and topped with another 1½ cups of cheddar. Awesome! Thanks again, Lindysue! I've found the way to prepare it for my family!

 
Most Helpful Critical Review
Nov 08, 2007

I only used this recipe as a basic guideline. After reading several reviews of how it turned out like soup I decided to not boil the potatoes. I chopped a whole onion in the food processor and sautéed it olive oil until translucent. I then added 4 potatoes that I scrubbed and left the skin on and cut into ¼” cubes to the pan with the onions and then added a bit of fresh crushed garlic. I browned the potatoes on the stove and covered them, I did not want them to get too done as they were still going to be baked. I then cut the ham into little pieces. I had leftover spiral ham so that was easy enough. Because I had about 4 cups of potatoes and 4 cups of ham I used 2 cups of milk and 16oz of Velveeta in the saucepan on the stove while the potatoes were cooking. While the mike and “cheese” were melting I added Hungarian paprika, garlic powder, onion powder & ground mustard to the “cheese” milk mixture. Once this was done I took the potatoes off the heat and put into a huge bowl and added the ham and I decided to add a bit of real cheese so I diced a bit of real sharp cheddar into the bowl and tossed everything together with a spatula. I then sprayed the 11”x7’’ pan and put in the mixture and then poured the “cheese” sauce on top and put into the oven. Now this was still way soupy. I used double the ingredients that the recipe called for and only 1/4th as much milk and it was still soupy so I let it bake uncover for an hour and for the last 15 mins I added bread crumb

 
Aug 16, 2003

Much better if you use 1/4 cup chopped onion, 1/4 tsp minced garlic, and 1 Tsp Spicy Season All and saute with the parsley and 1/2 Tsp marjoram in the butter before adding the flour and milk. Also add 1/2 cup melted Velveetta cheese after you add the above said mixture to the ham, potatoes, and corn. I tossed everything in the casserole dish 1/2 way through cooking then added 1 cup of shredded cheese to the top of the casserole. Turned out just wonderful!! I used quite a bit more pepper than the recipe called for, but WOW what a dish! WHole family loved it! Don't be fooled with the spicy season all. It won't make the dish too spicy or salty. Just great!

 
Jun 13, 2003

This was very good, but would have been better if I had cubed the potatoes and then sauteed them instead of boiling them, and left the skin on. Be sure to use red or yellow potatoes for this, because baking potatoes don't have the right texture, which is important to this dish. Also, try using a can of mexicorn for more color and flavor, and using pepperjack cheese instead of processed cheese. Overall, a good recipe even as is. Hubby asked for seconds (rare even with my good cooking skills).

 
Feb 02, 2006

Very flavorful Casserole! Best I made in a long time. I made this twice now, Once as written which was awesome. Second time I replaced potatos with egg noodles and subsituted peas in place of corn. Great taste either way. Thanks for a wonderful new family favorite!

 
Jan 06, 2004

This is very good. Especially if you like country gravy-type recipes. I like to use cheddar cheese. Cook all in an iron skillet and then throw that in the oven. One dish recipe!

 
Apr 25, 2003

Good recipe! I added garlic to the gravy and blended in some cheddar cheese before baking as well. Used cheddar on top rather than processed cheese. Will certainly make again.

 
Oct 06, 2006

really good basic recipe, I added a half of a can of french fried onions to the casserole and the other half over top before baking, this gave it texture and flavour

 

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Nutrition

  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 27.4 g
  • 42%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 1271 mg
  • 51%

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

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