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This quick prep cheesy ham and potato casserole is a delicious side that feeds a crowd and also makes for a great freezer meal!
Easy + Cheesy Crowd Pleaser
We love a good casserole at our house! They’re comforting, filling, and so easy to make. This ham and potato casserole is similar to our popular Funeral Potatoes and is all of those things – delicious, simple and hearty!
While they both make delicious side dishes, this ham-filled version is filling enough to be a main dish. We especially love to make it around the holidays and to make it even easier, use leftover Honey Ham! The creamy potatoes and crunchy cornflake topping make this a crowd-pleaser that will leave everyone wanting more.
WHY WE LOVE IT:
- Hearty comfort food. This classic potato side dish is satisfying and perfect for holidays or any occasion.
- Cheesey goodness. The creamy cheese sauce adds a rich flavor that will leave you wanting more.
- Easy and freezer-friendly. This casserole is simple to prepare and can be easily frozen for a quick and convenient meal for later.
Ingredients
PREP TIME: 10 minutes
BAKE TIME: 40 minutes
- 1 (32-ounce) package frozen diced hash browns, thawed – We used plain hashbrowns, but you could use a bag of seasoned potatoes with bell peppers.
- 2 cups sour cream – or plain yogurt
- 1 (10.5-ounce) can cream of chicken soup – or cream of mushroom soup
- ½ cup butter, melted
- 1 teaspoon salt – optionally add black pepper, paprika, or red pepper flakes
- 1 teaspoon onion powder, optional – or use up to ¼ cup of finely chopped fresh onion
- 2 cups shredded cheddar cheese – or Colby jack, pepper, Monterey Jack, or Fiesta Mexican blend
- 1½ cups cubed ham – or cubed turkey or chicken
- 2-3 cups corn flakes, crushed
- ¼ cup butter, melted
- optional vegetables – add ½ cup broccoli, carrots, peas, corn, onions, or jalapenos
Use Fresh Potatoes
Prep 4-5 medium russet potatoes or Yukon Gold potatoes to use in this casserole:
- Peel and dice potatoes. (Leave the skin on the Yukon Golds or peel)
- Place the cut potatoes in a large pot of boiling water. Cook for about 5-6 minutes or until they become slightly tender but still hold their shape. DO NOT overcook them as they will continue cooking in the oven.
- Drain the potatoes well and set them aside to cool slightly.
- Use them in the recipe as directed.
How to Make Ham and Potato Casserole
- PREHEAT the oven to 350°F.
- POTATOES. Place 32 ounces of frozen potatoes in a colander. Let them sit until thawed and drained.
- MIX. Combine 2 cups sour cream, 1 can cream of chicken soup, and ½ cup butter in a bowl. Mix it well. Add 1 teaspoon salt, 1 teaspoon onion powder, if using, and 2 cups shredded cheddar cheese to this mixture and mix until all are combined. Add the drained potatoes and 1½ cups cubed ham to the mixture and stir until all combined.
- BAKE. Place in a 9×13-inch baking dish. In a bowl, toss 2-3 cups cornflakes with ¼ cup melted butter and spread evenly over the top of the casserole. Bake uncovered at 350°F for 40-50 minutes.
Complete the Meal
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Ham and Potato Casserole
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F.
- Place your potatoes in a colander. Let them sit until thawed and drained.
- Combine sour cream, soup, and butter in a bowl. Mix it well. Add salt, onion, and cheese to this mixture and mix until combined.
- Add potatoes and ham and mix until combined. Pour into a 9×13 baking pan.
- In a bowl, toss cornflakes with melted butter and spread evenly over the top of the casserole.
- Bake uncovered for 40-50 minutes.
Video
Notes
- Peel and dice potatoes. (You can choose to leave the skin on the Yukon Golds or peel them)
- Place the cut potatoes in a large pot of boiling water. Cook them for about 5-6 minutes or until they become slightly tender but still hold their shape. DO NOT overcook them as they will continue cooking in the oven.
- Drain the potatoes well and set them aside to cool slightly.
- Use them in the recipe as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Yes! Omit the cubed ham and replace the chicken soup with cream of mushroom soup.
Prepare the potato and cheesy ham casserole as directed but don’t add the cornflakes or bake it. Instead, cover the dish with plastic wrap and store it in the refrigerator overnight, or wrap the casserole dish tightly with plastic and again with foil and freeze it for up to 3 months. Thaw, if needed, add the cornflake topping and bake.
Divide leftovers into individual serving sizes, or use one airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months.
These are the best! I made these quite often as the family loves them.
Yummy and very easy. Subbed panko for cornflake topping.
I make these delicious potatoes year round, the family and now the grands ask for them everytime they come for dinner!!!