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Potato Ham Casserole

 Potato Ham Casserole
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
8-12 ServingsPrep: 20 min. Bake: 35 min. + standing


  • 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 King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 eggs, lightly beaten
  • 1-3/4 cups milk


  • 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.
  • Bake, uncovered, at 350° for 35-45 minutes or until a knife
  • inserted near the center comes out clean. Let stand for 10 minutes

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Potato Ham Casserole (continued)

Directions (continued)

  • before serving. Yield: 8-12 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 331 calories, 19 g fat (10 g saturated fat), 204 mg cholesterol, 971 mg sodium, 18 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.