A cheesy ham and potato casserole is always welcome at any table!
Chase away the chills with this hearty casserole dinner that goes from the oven to the table in no time at all! Ham, potatoes, and peas are cooked in a creamy, cheesy sauce and then baked to bubbly perfection!
Cheesy Ham and Potato Casserole
- Cheesy Ham and Potato Casserole is a family favorite made with simple ingredients.
- This meal is budget friendly and great for using up leftovers.
- Prep in the morning and pop it in the oven for busy weeknights! Leftovers reheat well too!
- Mix it up with extra veggies, perfect for picky eaters or for using up leftovers!
Ingredients for Ham & Potato Casserole
Ham – You can use pre-cooked or leftover ham, or even sausage links or bacon bits.
Potatoes – Cut the potatoes into bite sized pieces or use a half potato & half sweet potato blend. Even hashbrowns will work.
Vegetables – Sweet peas are a classic addition, but you can use other veggies too. Try green beans, carrots, or diced tomatoes. Fresh broccoli, cauliflower, or zucchini also work great.
Cheese Sauce – The sauce is delicious with butter, chicken broth, and whole milk. I love ham with cheddar cheese but Monterey jack, or a Mexican cheese blend work well too. If you prefer, heavy cream can replace the milk, or you can use a can of cream of mushroom soup instead.
How to Make Ham & Potato Casserole
- Make the sauce with broth and milk. Once thickened, stir in cheese.
- Layer ½ the potatoes, ham and peas in a casserole dish. Repeat the layers and pour the cheese sauce over the top.
- Bake (per recipe below) until potatoes are tender, top with more cheese, and baked until the cheese is lightly browned.
- Let the casserole set for about 5 minutes before serving. Garnish with sour cream, salsa, or ketchup, if desired.
What Goes with Ham & Potato Casserole?
All the meat, veggies, and starch are in this delish one-dish, so serve a simple salad like this bright and tangy beet salad, or a classic wedge salad. For breakfast, add a side of fluffy scrambled eggs, and homemade biscuits.
Storing Ham & Potato Casserole
- Keep leftover ham and potato casserole covered in the refrigerator for up to 4 days. Portions can be frozen in freezer-safe containers for up to 1 month. Thaw overnight and reheat in the microwave.
- Turn leftover cheesy ham and potato casserole into a hearty soup for the slow cooker by mixing it with extra broth and milk, just like this tasty ham & potato crockpot soup.
Did you enjoy this ham and potato casserole? Be sure to leave a comment and rating below!
Cheesy Ham and Potato Casserole
- 3 tablespoons butter
- 3 ½ tablespoons flour
- 1 small onion
- ¾ cup milk
- 1 cup low sodium chicken broth
- 1 teaspoon salt or more to taste
- ½ teaspoon pepper
- 1 cup sharp cheddar shredded
- 3 pounds potatoes peeled and diced
- 2 cups ham diced
- 2 cups frozen peas defrosted
- 1 ½ cup sharp cheddar cheese or to taste
- Preheat oven to 400°F.
- Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
- Pour in chicken broth and milk gradually. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese. Season with salt and pepper.
- Place ½ of the potatoes in a 3 qt pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
- Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese, and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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