Cheesy Ham Potato Casserole folds diced potatoes and cooked ham into cream of chicken soup, cheddar cheese soup, sour cream, and onion, then finishes the dish under sharp cheddar. The covered bake tenderizes the potatoes before an uncovered finish turns the top golden and bubbly.
The recipe makes one large 9-by-13-inch casserole for 6 servings in 70 minutes: 15 minutes of preparation and 55 minutes of cooking. Uniform ¾-inch potato pieces are the key to even doneness.
Cheesy Ham Potato Casserole Ingredients
Gather 2 pounds peeled Yukon or russet potatoes, ½ diced medium yellow onion, 10.4 ounces cream of chicken soup, 10.4 ounces cheddar cheese soup, 2 cups diced cooked ham, ½ cup sour cream, 1 cup shredded sharp cheddar, and salt and black pepper to taste.
If the assembled mixture appears dry, the method permits only a splash of milk rather than making milk a standard ingredient.
If you enjoy this recipe, you may also like Sloppy Joe Grilled Cheese.
How to Make Cheesy Ham Potato Casserole
- Heat the oven to 350°F and grease a 9-by-13-inch dish.
- Dice peeled potatoes into uniform ¾-inch pieces, rinse in cold water, and drain well.
- Mix potatoes, onion, both 10.4-ounce soups, 2 cups ham, and ½ cup sour cream. Season with salt and pepper.
- Spread evenly in the dish. Add a splash of milk only if it looks dry.
- Top with 1 cup cheddar, cover tightly with foil, and bake 35 minutes.
- Uncover and bake 10–20 minutes more until fork-tender, golden, and bubbly.
- Rest 5–10 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Prepare a Nine-by-Thirteen-Inch Dish
Cut Uniform Three-Quarter-Inch Potatoes
Rinse and Drain Away Excess Starch
Combine the Creamy Casserole Base
Stir Until Every Potato Is Coated
Spread into an Even Layer
Add One Cup Sharp Cheddar
Bake Covered for Thirty-Five Minutes
Finish Uncovered for Ten to Twenty Minutes
Rest Five to Ten Minutes
Follow the Seventy-Minute Schedule
Keep All Six Portions Consistent
Conclusion
At 350°F, grease a 9-by-13-inch dish. Dice 2 pounds peeled potatoes into ¾-inch pieces, rinse, and drain. Mix with half an onion, 10.4 ounces each cream of chicken and cheddar soups, 2 cups cooked ham, ½ cup sour cream, salt, and pepper. Spread evenly, add milk only if dry, top with 1 cup cheddar, cover and bake 35 minutes. Uncover 10–20 minutes until fork-tender, then rest 5–10 minutes.
Frequently Asked Questions
- → How large should the potato pieces be?
Dice the peeled potatoes into uniform ¾-inch pieces so they become tender at the same rate.
- → How long does the casserole bake?
Bake covered for 35 minutes, then uncovered for another 10–20 minutes until the potatoes are fork-tender.
- → Is milk required in Cheesy Ham Potato Casserole?
No. Add only a small splash if the mixture looks dry after it is spread in the dish.
- → How many servings does the recipe make?
One large 9-by-13-inch casserole provides 6 generous servings.