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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


  • 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.


  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.

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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!"

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."

Reviewed Jan. 25, 2015

"I would say that this recipe is just okay. Out of my family of five only two of us liked it. I noticed a couple other reviewers were saying that it didn't have much taste and I'm wondering if they used the right potatoes. When I first read the recipe I didn't know that O'Brien was a style of potato with peppers and onions, I thought it was a brand. So I went to the store just looking for frozen diced potatoes and realized once I got there that O'Brien actually referred to the potatoes with pepper and onion. So for us, it did have taste, but I think part of the problem is that it might have too much Velveeta. Because the Velveeta is cut into cubes it melts in little pockets of cheese within the casserole. I could see that that was happening and I tried to stir it while it was cooking to distribute the cheese more evenly, but it started to mash the potatoes so I didn't want a big dish of mashed cheesy potatoes. I would make it again for myself because it was pretty good, but probably won't waste my time since I couldn't get my whole family to eat it."

Reviewed Nov. 16, 2014

"We're not that fond of Velveeta, so we substituted some shredded cheeses. They came out pretty creamy but not exactly the same as Velveeta. I like the fact that this makes two casseroles (or one big one for a crowd!)"

Reviewed Nov. 5, 2014

"Not that great. I have a better tasting recipe using Cracker Barrel cheddar cheese that I like a lot better."

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