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

Mother's Ham Casserole Recipe

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4.5 33 37
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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
(37)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (8)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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
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
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
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
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!"

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