Potato Ham Casserole Recipe

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I love to experiment with new recipes. When I found this recipe, I played with it a bit. I always get compliments when I put it on the table.—Cheryl Runia, Lebanon, Oregon
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES:8-12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES: 8-12 servings


  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 medium onion, chopped
  • 1/3 cup each chopped sweet red pepper and green pepper
  • 3 tablespoons butter
  • 3 cups cubed cooked potatoes
  • 3 cups cubed fully cooked ham
  • 1/2 cup all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 eggs, lightly beaten
  • 1-3/4 cups milk

Nutritional Facts

1-1/2 cups: 331 calories, 19g fat (10g saturated fat), 204mg cholesterol, 971mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 22g protein.


  1. Combine the cheeses; sprinkle half into a greased 13-in. x 9-in. baking dish. In a large skillet, saute the mushrooms, onion and peppers in butter until crisp-tender. Sprinkle over the cheese. Add the potatoes and ham. Sprinkle with remaining cheese. In a large bowl, combine the flour, parsley, salt and pepper. Add the eggs and milk; mix until smooth. Pour over the top.
  2. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8-12 servings.
Originally published as Potato Ham Bake in Casserole Cookbook 2001, p263

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ms11145 User ID: 1604521 241812
Reviewed Jan. 15, 2016

"This is a great recipe to use up left over ham from the holidays."

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