Here’s a classic, comforting Ham and Potato Casserole recipe—creamy, cheesy, and perfect for using leftover ham.

⭐ Ham and Potato Casserole

Ingredients (Serves 6–8):

• 3 cups cooked ham, diced (about 1/2-inch cubes)
• 4 cups potatoes, peeled and diced (Yukon Gold or Russet work well)
• 1 medium onion, diced
• 2 cups shredded cheddar cheese (divided)
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 tsp garlic powder (optional)
• Salt & pepper, to taste
• 2 tbsp butter, cut into small pieces
• Optional topping: 1/2 cup breadcrumbs or crushed Ritz crackers mixed with 2 tbsp melted butter

Instructions:

1. Preheat Oven

• Preheat to 350°F (175°C).
• Grease a 9×13-inch baking dish.

2. Prepare the Potatoes

• Boil diced potatoes in salted water for 8–10 minutes, until just tender but not falling apart. Drain well.

3. Make the Creamy Mixture

• In a large bowl, combine:
  • Cream of mushroom soup
  • Milk
  • Garlic powder (if using)
  • Salt & pepper
• Stir in 1 1/2 cups of cheddar cheese, diced ham, onions, and cooked potatoes. Mix gently.

4. Assemble the Casserole

• Pour mixture into the greased baking dish.
• Sprinkle the remaining cheddar cheese on top.
• Dot with butter.
• Optional: Sprinkle breadcrumbs or crushed crackers over the top for a crispy crust.

5. Bake

• Cover with foil and bake for 25–30 minutes.
• Remove foil and bake an additional 15–20 minutes, until the cheese is melted and bubbly, and topping is golden brown.

6. Serve

• Let rest 5 minutes before serving.
• Garnish with chopped parsley if desired.

Tips:

• Add vegetables: Try peas, corn, or green beans for a veggie boost.
• Make ahead: Assemble the casserole the night before and refrigerate. Bake covered, adding 10–15 extra minutes if baking cold.
• Cheese variation: Swiss, Monterey Jack, or Gruyère add a nice twist.

This dish is creamy, cheesy, and perfect for a cozy dinner or potluck.

If you want, I can also give a slow cooker version that’s even easier for hands-off cooking.