Cheesy Ham Potato Casserole (Print Version)
# Ingredients:
01 -
2 pounds Yukon or russet potatoes, peeled and diced
02 -
½ medium yellow onion, diced
03 -
10.4 ounces cream of chicken soup
04 -
10.4 ounces cheddar cheese soup
05 -
2 cups cooked ham, diced
06 -
½ cup sour cream
07 -
1 cup sharp cheddar cheese, shredded
08 -
Salt and black pepper to taste
# Instructions:
01 -
Preheat your oven to 350°F and grease a 9x13 inch baking dish with cooking spray or butter.
02 -
Peel and dice the potatoes into uniform ¾-inch pieces. This ensures even cooking. Rinse the diced potatoes in cold water to remove excess starch, then drain well.
03 -
In a large mixing bowl, combine the diced potatoes, onion, cream of chicken soup, cheddar cheese soup, diced ham, and sour cream. Season with salt and black pepper to taste.
04 -
Stir everything together until the potatoes and ham are evenly coated with the creamy soup mixture. Make sure all ingredients are well distributed.
05 -
Pour the mixture into your prepared baking dish, spreading it evenly. The liquid should just cover the potatoes - if it seems dry, add a splash of milk.
06 -
Sprinkle the shredded cheddar cheese evenly over the top. Cover tightly with foil and bake for 35 minutes.
07 -
Remove the foil and continue baking for 10-20 minutes more until the potatoes are fork-tender and the top is golden brown and bubbly.
08 -
Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken slightly. Serve hot in generous portions.
# Notes:
01 -
Cut potatoes into uniform pieces for even cooking
02 -
Rinsing potatoes removes excess starch and prevents gumminess
03 -
Cover with foil first to steam the potatoes, then uncover to brown the top
04 -
Leftover holiday ham works perfectly in this recipe
05 -
The casserole will thicken as it cools, so don't worry if it seems saucy hot