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Ham & Cheese Potato Casserole

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
    2 casseroles (5 servings each)


  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 2 cups 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


  • Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.
  • Transfer to 2 greased 2-qt. 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°.
Nutrition Facts
1-1/3 cups: 474 calories, 26g fat (14g saturated fat), 92mg cholesterol, 1555mg sodium, 36g carbohydrate (7g sugars, 4g fiber), 20g protein.

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  • oreo95
    Aug 26, 2020

    Made this last night, very quick to put together. Did half the recipe, for just two and wanted to try recipe first. The only changes I made was low sodium cream of celery and shredded cheddar, as I am not a Velveeta fan. Will made again but after reading reviews with definitely add broccoli. Thanks Kari

  • Jessica
    Aug 20, 2020

    Great Base Recipe! After reading some reviews I decided to add more flavor and a veggie! Used a bag and a half of potatoes instead of 2 and substituted with 1 sweet onion and 12oz bag of broccoli cuts. To crisp up the potatoes and cook the onion, I divided both equally between 2 pans and cooked in oil on the stovetop

  • Joni
    Jan 12, 2020

    Normal cream of celery soup is not gluten free! Be aware if you have celiac disease! Specialty areas of your store, or specialty stores, might have a GF substitute. Just be careful!

  • pjcalhoun
    Mar 20, 2019

    I don't mean to come across as the nutritional police, but the sodium content is through the roof. 1 1/4 cups and you have reached your sodium level for the day? Got to be a better way.

  • katlaydee3
    Nov 15, 2018

    I thought this was just okay but not great. I guess I just expected more.

  • marcibanes
    Apr 9, 2018

    This recipe was quite good. I did make a few minor changes. I had to use cream of Mushroom Soup, just because I did not have the other. I also added approximately 1/2 tsp. Of Cajun Seasoning. I had to increase the cooking time by 15 minutes.

  • Karen
    Mar 13, 2018

    were the potatoes supposed to be frozen before I used them? I followed instructions precisely and cooked for an extra half hour but the potatoes were not thoroughly cooked. Very disappointed.

  • Garymasnak
    Mar 8, 2018

    I added chopped onion

  • Psalm127-3
    Dec 27, 2017

    for the last poster...I would not pay a drop of attention to what ever your remark was plus won't read anything posted by you in the futureto jjroose-agree with your assessment

  • pajamaangel
    May 20, 2017

    No comment left