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Ham & Cheese Potato Casserole Recipe
Ham & Cheese Potato Casserole Recipe photo by Taste of Home

Ham & Cheese Potato Casserole Recipe

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This recipe makes two cheesy, delicious casseroles. Have one tonight and put the other on ice for a future busy weeknight. It's like having money in the bank when things get hectic! —Kari Adams, Fort Collins, Colorado
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES: 10 servings

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1/2 cup water
  • 1/2 teaspoon pepper
  • 2 packages (28 ounces each) frozen O'Brien potatoes
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • 2-1/2 cups cubed fully cooked ham

Nutritional Facts

1-1/3 cups equals 474 calories, 26 g fat (14 g saturated fat), 92 mg cholesterol, 1,555 mg sodium, 36 g carbohydrate, 4 g fiber, 20 g protein.

Directions

  1. Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.
  2. Transfer to two greased 11x7-in. 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°.
    Yield: 2 casseroles (5 servings each).
Originally published as Ham & Cheese Potato Casserole in Simple & Delicious September/October 2009, p49

Nutritional Facts

1-1/3 cups equals 474 calories, 26 g fat (14 g saturated fat), 92 mg cholesterol, 1,555 mg sodium, 36 g carbohydrate, 4 g fiber, 20 g protein.

Reviews for Ham & Cheese Potato Casserole

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (5)
3 Star
 (4)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 28, 2016

"All I changed was I don't like Velveeta cheese so I replaced it with habanero and jalapeno shredded cheese."

MY REVIEW
Reviewed Jan. 27, 2016

"I made this yesterday but cut down/substituted some of the ingredients for what I had on hand. I used a can of Cream of Asparagus soup, added a small can of drained mushrooms, about 1/2 to 3/4 c. sour cream, about 1/4 c. water, a good amount of pepper, some seasoning salt and one-half of a 28 oz. bag of O'Brien potatoes. Then I shredded up a good amount of sharp cheddar, mixed it all together with a good amount of ham cubes. I also put extra cheese on top before covering with foil. I made it up earlier in the day and other half put it in the oven for 45 minutes covered, took the foil off for another 15 and it turned out just fine. The reduction in ingredients made a 9" x 9" casserole which we almost finished. This will go into the rotation and is a good use for leftover ham."

MY REVIEW
Reviewed Dec. 29, 2015

"Seriously? 1555 mg sodium and Velveeta is not cheese. Good recipe if you make a simple white sauce...butter flour and add real cheddar cheese."

MY REVIEW
Reviewed Nov. 22, 2015

"Fantastic recipe! I halved the recipe and put it into a 9x13 pan instead of an 11x7 pan. My husband and I thought the flavor was great. Will definitely be making this again soon!"

MY REVIEW
Reviewed Jan. 27, 2015

"This recipe is great for busy days. I don't use Velvetta so I substituted shredded sharp cheddar. I also added peas the last time I made it and it came out good. The O'Brien potatoes really make a difference. The first time I made it, I used plain potatoes and was disappointed. I like the idea of adding brocolli, too.

This is a keeper."

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