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! It is perfect dish for Christmas, Easter or just a nice family meal!
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 holiday dinners because it’s all about comfort food! We love to serve this cheesy potato casserole with our Christmas/Easter Ham, along with our maple pecan brussel sprouts!
Ham + Potatoes = WIN!
These potatoes are a staple on our holiday table. No matter how many guests we have, this dish is always gone in seconds! Everyone loves the crisp, buttery cornflake topping and the soft, saucy potato filling.
Plus I love to make this dish for the holidays because it is just so quick and easy to make! While I am trying to make so many other main and side dishes, it is nice to have one that is a no-brainer.
How to Make Ham Potato Casserole
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.
I used frozen cubed hashbrowns for this recipe but of course, you can always use fresh potatoes. Just cut them up how you want them (cubed, scalloped, etc) and boil until tender.
In a very large mixing bowl, combine the sour cream, chicken soup, hash browns, ham, cheese, onion, salt, pepper, garlic powder, and paprika. Then transfer the mixture to a 9×13-inch baking dish, pressing to form an even layer.
In a medium mixing bowl add the cornflakes and crush them into smaller pieces. Add the melted butter and toss to combine. Then sprinkle the cornflakes over the potato mixture.
Bake for 1 hour or until the edges begin to bubble. Remove from the oven and allow to cool for 10 minutes before serving.
Recipe Tips + Shortcuts
I bought thick slices of ham from my deli counter to cut up and add to this casserole, but you can use leftover ham too! And you can always omit the ham altogether if you wish.
Also, you can use canned cream of chicken soup, but it will be slightly less than what the recipe calls for.
Another alternative is instead of cornflakes for the topping, you can use ritz crackers or breadcrumbs.
And if you prefer to skip chopping onions, you can use a tablespoon of dried onion. It will replace the freshly minced onion perfectly.
Storing + Reheating
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!
You can also freeze the dish either before you bake it or after it has come out of the oven and cooled. This casserole will keep for up to three months in the freezer.
To reheat leftovers or to reheat a previously baked and then frozen casserole, bake in the oven at 350 degrees for approximately 30 minutes, or until heated through
A holiday dinner isn’t complete without ultra cheesy potatoes! This classic casserole will have you coming back for more, and more… and more!
Find more yummy potato recipes here;
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.
- 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
- Preheat oven to 350 degrees.
- 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.
- In a medium mixing bowl add the cornflakes. Crush into smaller pieces. Add the butter, then toss to combine. Sprinkle over the potato mixture.
- 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.