Cheesy Ham and Potato Casserole

This cozy, comforting cheesy ham and potato casserole is a crowd favorite! It’s topped with an irresistible buttery cornflake topping.

Cheesy Ham and Potato Casserole | lifemadesimplebakes.com

A while back I made a modern spiralized version of this casserole- today I’m bringing you the classic! I’m not sure about you, but I LOVE Easter dinner because it’s all about comfort food! These potatoes are a staple on our holiday table. No matter how many guests we have, this dish is always gone in seconds!

Cheesy Ham and Potato Casserole | lifemadesimplebakes.com

I generally share from-scratch recipes here on Life Made Simple. So when you saw this recipe I’m sure some of you were wondering how I’d make it more me. Truth is, I did that with the first version. This version is a little more homey. I did however, opt for low-fat sour cream, organic cream of chicken soup, organic hash browns and freshly grated cheese. No mystery ingredients here.

Cheesy Ham and Potato Casserole | lifemadesimplebakes.com

After combining all of the ingredients for the filling, I transferred the mixture to a 9×13-inch baking dish, then combined the topping. I popped the casserole into the oven for about an hour, then let it rest for 10 minutes or so before serving it. If you’re crazy like me and want to plan ahead, this can be prepared the day before (sans topping) and refrigerated until needed. Just remove it, add the topping and bake away!

Cheesy Ham and Potato Casserole | lifemadesimplebakes.com

Easter dinner isn’t complete without ultra cheesy potatoes! This classic casserole will have you coming back for more, and more… and more!

Cheesy Ham and Potato Casserole

This cozy, comforting cheesy ham and potato casserole is a crowd favorite! It’s topped with an irresistible buttery cornflake topping.

Ingredients:

  • 1 (16 oz.) container sour cream (low-fat or regular)
  • 1 (12 oz.) box cream of chicken soup
  • 1 (32 oz.) bag frozen diced hash browns
  • 1 c. cubed ham
  • 8 oz. medium cheddar cheese, grated
  • 4 oz. monterey jack cheese, grated
  • 1/4 c. minced yellow onion
  • 1/2 tsp. kosher sea salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika

For the topping:

  • 3 c. cornflake cereal (2 crushed)
  • 1/2 c. unsalted butter, melted

Directions:

  1. Preheat oven to 350 degrees.
  2. In a very large mixing bowl, combine the sour cream, chicken soup, hash browns, ham, cheese, onion, salt, pepper, garlic powder, and paprika. Transfer the mixture to a 9×13-inch baking dish, pressing to form an even layer.
  3. In a medium mixing bowl add the cornflakes. Crush into smaller pieces. Add the butter, then toss to combine. Sprinkle over the potato mixture.
  4. Place in the oven and bake for 1 hour or until the edges begin to bubble. Remove from the oven and allow to cool for 10 minutes before serving.
  • I bought thick slices of ham from my deli counter to cut up.
  • You can use canned cream of chicken soup, however it will be slightly less than what the recipe calls for.
  • This dish can be refrigerated overnight (without the topping) and tossed into the oven an hour before serving.
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