Best Ham Potato Casserole Recipes

CHEESY HAM AND SWEET POTATO CASSEROLE

Steps:

• Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salt water untill tender, about 20 to 30 minutes. Cool. Peel and slice 1/4 inch thick; set aside.
• Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of cheese and the ham.
• Pour half of mixture into greased 2 quart casserole. Arrange half of sweet potaotoes on top. Repeat layers. Bake at 350*F, 25 minutes. Sprinkle with remaining cheese and bake 3 to 4 minutes longer, or until cheese has melted.

HAM & CHEESE POTATO CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham., Transfer to 2 greased 2-qt. baking dishes. Bake, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHEESY LEFTOVER HAM AND MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell.
• Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.

SKINNY HAM AND POTATO CASSEROLE

Steps:

• Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
• Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
• Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

HAM AND POTATO CASSEROLE

Steps:

• HEAT oven to 350 degrees.
• COOK onion and green pepper in margarine until tender.
• STIR in flour and pepper.
• ADD milk and bring to a boil, stirring constantly.
• REDUCE heat and add cheese and mayo; stir until cheese melts.
• ADD potatoes and ham; put into casserole dish.
• BAKE for 30 minutes.

HAM & SWISS POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook and stir 1 minute. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in Alfredo sauce and seasonings; heat through., Drain potatoes; transfer to a greased 13x9-in. baking dish. Layer with ham, cheese and sauce. In a small bowl, combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, 18-22 minutes or until topping is golden brown and cheese is melted. Let stand 5 minutes before serving. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, layering ham, cheese and sauce in baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Prepare crumb topping; sprinkle over top. Bake as directed.

SWEET POTATO HAM CASSEROLE

Steps:

• Peel sweet potato and cut into chunks. Place in a microwave-safe dish; add water. Cover and microwave on high for 7-9 minutes or until tender; drain and set aside., Cut ham into two pieces. In a skillet, brown ham in butter on both sides. In a bowl, combine pineapple juice and brown sugar; stir until sugar is dissolved. Pour over ham. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened., Transfer ham to a greased shallow 1-qt. baking dish. Place sweet potato and pineapple around edge of dish. Pour brown sugar mixture over the top. Bake, uncovered, at 400° for 12-15 minutes or until heated through. Sprinkle marshmallows around edge. Bake 3-5 minutes longer or until the marshmallows are golden brown.

CROCK POT HAM AND POTATO CASSEROLE

Steps:

• 1. Put half of ham, potatoes and onions in Crock Pot. Sprinkle with salt and pepper, then 1 cup of the grated cheese.
• 2. Add remaining ham, potatoes and onions, and spoon undiluted soup over th top.
• 3. Sprinkle with remaining 1/2 cup cheese and paprika. Cover and cook on low for 8 hours or on high 4 hours. Source: http://www.crock-pot-recipes.us/ham-and-potato-casserole/

CHEESY POTATO AND HAM CASSEROLE

Steps:

• Melt 6 tablespoons butter and remove from heat.
• Stir in flour, salt and pepper.
• Gradually stir in milk and water and cook over medium heat until thick.
• Add cheese and stir until melted.
• Combine potatoes and ham and add cheese sauce, stir gently, then place in greased casserole dish and set aside.
• Melt butter in a skillet; add and brown bread crumbs.
• Sprinkle crumbs on top of potato casserole and bake at 350° for 30 to 45 minutes.

HAM, ONION AND POTATO CASSEROLE

Steps:

• Pan fry ham and chopped onion in olive oil until onions are lightly browned.
• While onions and ham are cooking, peel potatoes and slice paper thin.
• Butter a medium casserole dish and place sauteed ham and onion inside.
• Salt and pepper the ham and onions.
• preheat oven at 325 degrees.
• Melt butter in a sauce pan, remove from heat and blend in flour. Return to heat and add milk or rice dream rice milk. Stir over direct heat until sauce boils and thickens.
• Arrange potatoes over ham and pour milk and flour mixture over them over them.
• Sprinkle potatoes with chives and basil flakes.
• Bake at 325 degrees until potatoes are tender, about 1 hour. Cover for first 1/2 hour then remove cover.

HAM, POTATO, PEAS & CARROTS CASSEROLE

Steps:

• Boil the potatoes, carrots and peas to cook, then drain.
• Lightly brown Spam and onions in butter.
• Stir in flour.
• Stir in milk.
• Cook until thickened slightly.
• Add soup and stir well.
• Add potatoes and carrots.
• Pour into 9X13 inch pan.
• Bake 30 minutes in 350 degree oven.

CREAMY HAM, POTATO & CORN CASSEROLE

Steps:

• In a large saucepan, melt butter and add flour and salt. Stir until well blended.
• Slowly add milk, stirring until thickened.
• Stir in Wocestershire sauce, potatoes, ham and corn.
• Pour mixture into a 1 1/2 quart baking dish and sprinkle top with Cheddar.
• Bake at 350 for 40 minutes.

SCALLOPED HAM AND POTATO CASSEROLE

Steps:

• In a med bowl, mix milk and soup until smooth. Set aside.
• Peel and slice potatoes into 1/4 inches slices.
• Arrange half the potato slices in a layer in a greased, shallow baking dish.
• Top potatoes with salt, pepper, half the soup mixture, half the ham, and then half the cheese.
• Repeat for second layer.
• Cover and bake at 400 degrees for 45 minutes or until potatoes are tender.
• Let rest for 10 minutes before serving.
• Yum!

HEARTY HAM AND POTATO CASSEROLE

Steps:

• In a large bowl, combine the first four ingredients; set aside. In a saucepan, saute onion in butter for 2 minutes; stir in flour until blended. Gradually add milk and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; pour over the ham mixture and stir until combined. Transfer to a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

INSTANT MASHED POTATO, HAM AND CHEESE CASSEROLE

Steps:

• Combine water, salt, butter, garlic powder and parsley flakes and heat to a boil.
• Remove from heat.
• Add cold milk.
• Stir instant potato flakes gently and stir until smooth.
• Pour instant potatoes into well greased casserole dish.
• Top potatoes with Virginia Baked Deli Ham (I like to brown my ham in butter in a skillet before adding to casserole; just makes ham crisp. I only do this if I have time. Just as good without browning the ham -- ).
• Top Ham with shredded cheese.
• Broil 4-6 inches from heat for 60 seconds or until golden brown.

EASY HAM AND POTATO CASSEROLE

Steps:

• Preheat oven to 350degrees.
• In Large mixing bowl combine the two soups (dont add water), sour cream and mix well.
• Add ham and onions and mix then add veggies and potatos and mix it all
• Put entire mixture into casserole dish and bake for 25 minutes.
• Sprinkle cheese over the top and bake 5 more minutes.
• Let cool 5 mins and enjoy!
• substutions with this recipe are easy so be creative.

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

HAM AND POTATO CASSEROLE

Steps:

• Cook cubed potatoes about 15 minutes.
• Dice cooked ham.
• Layer potatoes in a 9x13-inch baking dish, pepper and salt to taste.
• Layer ham over potatoes.
• Blend whipping cream, cheese and horseradish then spread mixture over the ham layer.
• Bake 30 minutes at 350.

CREAMY HAM AND POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, mix all ingredients; spoon into baking dish.
• Bake about 1 hour or until bubbly and hot. Let stand 5 minutes before serving.

CHEESY EGG POTATO AND HAM FRITTATA BRUNCH CASSEROLE

Steps:

• Set oven to 375 degrees (set oven rack to second-lowest position).
• Butter a 13 x 9-inch baking dish.
• Heat oil and butter in a skillet; add in frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
• Add in ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
• In a bowl whisk together the eggs with whipping cream, Italian seasoning and 1 teaspoon seasoned salt then pour the egg mixture into the baking dish; toss with the potatoes.
• Bake for 20-22 minutes.
• Remove from oven and sprinkle with about 2 cups grated cheddar cheese; return to oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
• Cool for about 10 minutes before slicing.