NEXT RECIPE >

Mother's Ham Casserole Recipe
Mother's Ham Casserole Recipe photo by Taste of Home
Next Recipe

Mother's Ham Casserole Recipe

Read Reviews
4.5 38 41
Publisher Photo
One of my mother's favorite dishes, this recipe always brings back fond memories of her when I prepare it. It's a terrific use of leftover ham from a holiday dinner. Our five grandchildren are my favorite interest outside the kitchen!
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 4-6 servings

Ingredients

  • 2 cups cubed peeled potatoes
  • 1 large carrot, sliced
  • 2 celery ribs, chopped
  • 3 cups water
  • 2 cups cubed fully cooked ham
  • 2 tablespoons chopped green pepper
  • 2 teaspoons finely chopped onion
  • 7 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup soft bread crumbs

Nutritional Facts

1 cup: 374 calories, 25g fat (15g saturated fat), 89mg cholesterol, 1208mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 17g protein.

Directions

  1. In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minutes or until tender. Drain.
  2. In a large skillet, saute the ham, green pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.
  3. In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted.
  4. Pour over the ham mixture. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 4-6 servings.
Originally published as Mother's Ham Casserole in Country Woman March/April 2000, p31


Reviews for Mother's Ham Casserole

AVERAGE RATING
(41)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (10)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
sstetzel User ID: 158954 268242
Reviewed Jun. 22, 2017

"Lorelyn,

Just put everything in the slow cooker, uncooked. Make your white sauce per instruction 3 and pour that over everything in the slow cooker, stir it to combine. You probably need 4 hours on high to cook the potatoes through but that's a guess on my part.
Hope that helps,
Sue Stetzel
Recipe Support Specialist
Taste of Home Magazine"

MY REVIEW
Lorelyn User ID: 9197612 268044
Reviewed Jun. 17, 2017

"Please tell me how to convert this to cooking in slow cooker. Will i need to add milk or cream soup?"

MY REVIEW
Appy_Girl User ID: 1132413 265851
Reviewed May. 11, 2017

"I'll take seconds. Super good and easy to make. Perfect for left overs. Even low carb conscious people can make this. Just sub Cauliflower for the Potatoes and use cornstarch instead of the flour. I also used Panko bread crumbs and reduced the amount down to 1/3 cup. Keeper in my books. I also used the same pan for the sauce that I used to saute the Ham and Veggies in. I will be making this one again.

Taste of Home Volunteer Field Editor."

MY REVIEW
PrplMonky5 User ID: 6612040 265616
Reviewed May. 6, 2017

"This reminded us of a potatoes au gratin. I used red potatoes & baby carrots (I just cut them in half). Instead of ham, I used precooked Polish Kielbasa, but only had 1.5C, so I added in a bit more carrots. Also instead of the soft bread crumbs, I used dry Italian bread crumbs. After it was done baking, I put it under the broiler for a couple minutes to really toast the bread crumbs. We both agreed that this dish is good, but not amazing. We may make this again with a few tweaks to spice it up."

MY REVIEW
habenaroman User ID: 7905288 259495
Reviewed Jan. 10, 2017

"Very good."

MY REVIEW
Summy User ID: 1386846 242139
Reviewed Jan. 20, 2016

"Best casserole I've ever tasted. It's not fancy, but it's delicious and comforting. I used orange bell pepper (because that's what I had on hand), and omitted the salt like another reviewer suggested. (It was plenty salty.) Instead of boiling the veggies, I roasted them in the oven. I used Mexican blend cheese (again, because that's what I had)/ All I can say is, "Wow!" I will definitely make this again."

MY REVIEW
lindawalsh120 User ID: 8693461 241564
Reviewed Jan. 11, 2016

"Very good. Next time I make it I plan to top it with stove top stuffing. A good winters evening supper"

MY REVIEW
GoodyQueen User ID: 6208519 232515
Reviewed Sep. 8, 2015

"This is super yummy!! I didn't have celery and had a red bell pepper instead of green. Other than that, followed the recipe and this came out fantastic!! The pepper gives it a different taste than usual ham leftover recipes. This is a keeper!!!"

MY REVIEW
Julie_aaron99 User ID: 8279888 222028
Reviewed Mar. 4, 2015

"This was really good. Reminded me of a hearty potato soup. While I was making I thought it was a lot of trouble and a lot of dishes but totally worth it. Amazing! (Oh I skipped the green peppers and added broccoli)"

MY REVIEW
jetchick24 User ID: 3139822 216827
Reviewed Jan. 3, 2015

"This is a great meal to eat on a cold day with left over ham! I cut back on the butter as well and added an extra carrot. I used the bread crumbs but I think that French's Onions, crushed potatoe chips or crushed butter crackers would also be good. I will definitely make this again!"

Loading Image