Potato Ham Casserole Recipe

4 1 1
Publisher Photo

Potato Ham Casserole Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
8-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + standing
MAKES:
8-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + standing

Ingredients

  • 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

Directions

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 in 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

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.

  • 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
  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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPotato Ham Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ms11145 User ID: 1604521 241812
Reviewed Jan. 15, 2016

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

Loading Image