Creamy Leftover Ham Potato Casserole
This comforting and cheesy casserole transforms leftover ham into a hearty meal, making it perfect for weeknight dinners or holiday buffets.
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.
Notes
For a lighter version, use milk + Greek yogurt instead of soup. You can also experiment with different cheeses or spices to customize the recipe.