I grew up in a house where nothing went to waste, and this creamy leftover ham potato casserole is the kind of recipe that turns leftovers into a star. Comforting, cheesy, and simple to pull together, it’s a perfect weeknight dinner, a potluck winner, or the kind of dish you bring to holiday buffets when you’ve got a ham to use up.
What makes this recipe special
This casserole does three things really well: stretches leftover ham into a hearty meal, uses pantry staples (cream soup and breadcrumbs) for quick assembly, and feeds a crowd without fuss. It’s forgiving — swap frozen veg, add spices, or use different cheeses and you’ll still have a tasty result.
"I threw leftover ham and some frozen veg together on a busy weeknight and it disappeared faster than any takeout — creamy, comforting, and no one guessed it was made from leftovers."
If you’re thinking about simple sides or snacks to bring along with this for a gathering, a salty-sweet nibble can be fun — try pairing with something unexpected like these chocolate-covered potato chips for a conversation-starting treat.
The cooking process explained
Quick overview so you know what to expect: you’ll toss diced ham, peeled cubed potatoes, a handful of frozen mixed vegetables, cream soup, milk, and seasonings together. Spread that mix in a greased 9×13-inch dish, top with cheddar and optional breadcrumbs, then bake covered to steam the potatoes and finish uncovered so the top browns. Total bake time is about 45–50 minutes after preheating to 350°F (175°C). This is low-effort assembly with a straightforward baking finish.
What you’ll need
- 2 cups leftover ham, diced (about 6–8 oz) — smoked or honey-glazed both work
- 4 cups potatoes, peeled and cubed (Yukon Gold or russet)
- 1 cup frozen mixed vegetables (peas/carrots/corn mix or swap broccoli)
- 1 can (10.5 oz) cream of mushroom soup (use reduced-sodium if desired)
- 1 cup milk (whole milk gives creamier results)
- 1 cup shredded cheddar cheese (sharp cheddar adds more flavor)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup breadcrumbs (optional; Panko for extra crunch)
Substitution notes: swap cream of mushroom for cream of chicken or a homemade white sauce. For a lighter version, use milk + Greek yogurt instead of soup. If you prefer a more Mediterranean twist, check the flavor balance of your additions and try a milder cheese.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
- In a large mixing bowl, combine diced ham, cubed potatoes, frozen mixed vegetables, cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir until everything is evenly coated.
- Pour the mixture into the prepared casserole dish and spread it into an even layer.
- Sprinkle the shredded cheddar cheese over the top. If you want extra crunch, sprinkle breadcrumbs evenly across the cheese.
- Cover the dish tightly with aluminum foil and bake for 30 minutes to allow the potatoes to steam and cook through.
- Remove foil and return the casserole to the oven for an additional 15–20 minutes, until potatoes are tender when pierced with a fork and the top is golden brown.
- Let the casserole rest 5–10 minutes before serving so it sets slightly and is easier to portion.
Timing tip: if your potato cubes are larger than 1/2 inch, add 5–10 extra minutes covered before uncovering.
How to plate and pair
This casserole is hearty enough to be the main event. Serve it straight from the dish with a crisp side salad to cut the richness — mixed greens with a lemon vinaigrette are perfect. For something warm alongside, roasted green beans or a simple sautéed spinach work well. If you want another creamy, savory accompaniment, try pairing with a pasta dish like creamy gnocchi with spinach and feta for a truly indulgent brunch or buffet spread.
Presentation idea: scoop into shallow bowls, sprinkle a little extra shredded cheddar or chopped chives on top, and serve with crusty bread or buttery dinner rolls.
Storage and reheating tips
- Refrigerator: Cool leftovers to room temperature (no longer than 2 hours after baking), cover tightly, and refrigerate. Eat within 3–4 days.
- Freezing: For longer storage, freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 2–3 minutes, stirring halfway, until hot. For best texture, reheat in a 350°F oven for 15–20 minutes covered, removing foil for the last 5 minutes to crisp the top.
- Safety: Always reheat to an internal temperature of 165°F (74°C) to ensure safety.
Pro chef tips
- Even cooking: Cut potato cubes uniformly (about 1/2 inch) so they cook at the same rate.
- Creamier texture: Swap half the milk for heavy cream, or stir in 1/2 cup sour cream before baking.
- Browning without burning: If the top is browning too quickly during the final bake, tent loosely with foil for the remaining time.
- Crisp topping: Mix melted butter into the breadcrumbs before sprinkling for a golden, crunchy finish.
- Save time: Parboil potatoes 5 minutes to reduce overall bake time if you’re in a hurry.
Creative twists
- Low-carb: Replace potatoes with diced cauliflower florets (use slightly less liquid).
- Vegetarian version: Omit ham and add extra mushrooms and smoked paprika for depth. Use a meat-free “ham” substitute if desired.
- Dairy-free: Use a dairy-free cream soup, plant-based milk, and dairy-free cheese.
- Spicy kick: Add 1/2 teaspoon smoked paprika and a pinch of cayenne, or fold in chopped jalapeños.
- Breakfast casserole: Stir in 4 beaten eggs before baking for a strata-like morning dish.
Helpful answers
Q: How long does this take from start to finish?
A: Plan about 15–20 minutes for prep (dicing ham and potatoes, mixing) and 45–50 minutes baking time, so roughly 1 hour total.
Q: Can I use fresh vegetables instead of frozen?
A: Yes. Use the same volume; if the veggies are water-heavy (zucchini, fresh corn), pat them dry or lightly sauté first to avoid excess liquid in the casserole.
Q: Is it safe to use leftover ham from the deli or store?
A: Absolutely — just make sure the ham was stored properly (refrigerated and used within 3–4 days of purchase/opening). Reheat leftovers to 165°F (74°C) before serving if previously cooked and cooled.
Q: Can I assemble ahead of time?
A: Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge — you may need an extra 10–15 minutes of covered baking time.
Q: What cheese works best?
A: Sharp cheddar melts well and adds flavor. For creamier texture, blend cheddar with Monterey Jack or mozzarella.
Q: Can I make this gluten-free?
A: Swap regular breadcrumbs for gluten-free breadcrumbs or omit the topping. Confirm the soup you use is gluten-free or use a homemade white sauce.
If you have any specific dietary needs or want variations for larger crowds, I can help scale the recipe or suggest substitutions.
Creamy Leftover Ham Potato Casserole
Ingredients
Casserole Ingredients
- 2 cups leftover ham, diced (about 6–8 oz) — smoked or honey-glazed both work
- 4 cups potatoes, peeled and cubed (Yukon Gold or russet)
- 1 cup frozen mixed vegetables (peas/carrots/corn mix or swap broccoli)
- 1 can cream of mushroom soup (use reduced-sodium if desired, 10.5 oz)
- 1 cup milk (whole milk gives creamier results)
- 1 cup shredded cheddar cheese (sharp cheddar adds more flavor)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup breadcrumbs (optional; Panko for extra crunch)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or nonstick spray.
- In a large mixing bowl, combine diced ham, cubed potatoes, frozen mixed vegetables, cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir until everything is evenly coated.
- Pour the mixture into the prepared casserole dish and spread it into an even layer.
- Sprinkle the shredded cheddar cheese over the top. If you want extra crunch, sprinkle breadcrumbs evenly across the cheese.
- Cover the dish tightly with aluminum foil and bake for 30 minutes to allow the potatoes to steam and cook through.
- Remove the foil and return the casserole to the oven for an additional 15–20 minutes, until potatoes are tender when pierced with a fork and the top is golden brown.
- Let the casserole rest 5–10 minutes before serving to set slightly and make it easier to portion.