Ham and Potato Casserole is a creamy, cheesy comfort food dinner made with hash browns, diced ham, sour cream, cream of chicken soup, and sharp cheddar cheese. It’s hearty, simple, and one of those easy 9×13 casseroles that works great for busy weeknights or using up leftover ham.
We love making this after Easter, Christmas, or Sunday dinners when we have extra ham in the fridge. It bakes until hot and bubbly, then gets topped with more cheese and fresh chives for the best cozy family-style finish.
We especially love to make this with leftover Honey Ham! It’s similar to our Funeral Potatoes, but more hearty and just as cheesy and delicious!
Why you’ll love it + Why it works:
- Perfect for leftovers. Great way to use leftover holiday ham.
- Holiday ready. Perfect for family dinners, potlucks, holidays, and meal prep.
- Thawed hash browns bake evenly. Thawing and draining helps prevent extra moisture in the casserole.
- Covered baking keeps it creamy. Foil helps the potatoes heat through before the cheese topping browns.
Ham and Potato Casserole Ingredients
- Frozen diced hash browns, thawed and drained (1 package, 30–32 ounce): Creates the hearty potato base and keep prep quick and easy.
- Diced ham (1½ – 2 cups): Adds savory flavor, protein, and makes the casserole more filling.
- Shredded sharp cheddar cheese, divided (2½ cups): Adds bold cheesy flavor inside the casserole and melts over the top.
- Cream of chicken soup (1 can, 10.5 ounces): Creates a creamy, savory base that helps bind everything together.
- Sour cream (1 cup): Adds creaminess, tang, and richness.
- Unsalted butter, melted (½ cup): Adds flavor and helps coat the potatoes.
- Onion powder (1 teaspoon): Adds savory onion flavor without chopping onions.
- Garlic powder (½ teaspoon): Adds simple garlic flavor.
- Kosher salt (1 teaspoon): Seasons the potatoes and balances the creamy ingredients.
- Black pepper (½ teaspoon): Adds warmth and flavor.
- Chives, chopped: Adds a fresh finish and pretty color before serving.
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. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
MIX. In a large bowl, combine hash browns, ham, 2 cups cheese, onion, soup, sour cream, melted butter, garlic powder, salt, and pepper. Stir until evenly coated.
BAKE. Spread into the prepared pan and cover tightly with foil. Bake for 45 minutes.
Remove foil and sprinkle the remaining ½ cup cheese over the top. Bake uncovered for 10–15 more minutes, until hot and bubbly and the top is lightly golden.
Let sit for 10 minutes before serving. Garnish with chives.
Kristyn’s Recipe Tips
- Thaw and drain the hash browns well so the casserole does not turn watery.
- Use leftover holiday ham or diced deli ham to keep prep easy.
- Mix everything until evenly coated so each bite is creamy and cheesy.
- Let the casserole rest for 10 minutes before serving so it sets up slightly.
- Make-ahead tip: assemble the casserole earlier in the day, cover and refrigerate, then bake when ready, adding a few extra minutes if it starts cold.
Ham and Potato Casserole Recipe
Equipment
Video
Ingredients
- 1 30-32 ounce package frozen diced hash browns, thawed and drained
- 1½ – 2 cups diced ham
- 2½ cups shredded sharp cheddar cheese divided
- 1 10.5 ounce can cream of chicken soup
- 1 cup sour cream
- ½ cup unsalted butter melted
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Chives chopped
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, combine hash browns, ham, 2 cups cheese, onion, soup, sour cream, melted butter, garlic powder, salt, and pepper. Stir until evenly coated.
- Spread into the prepared pan and cover tightly with foil. Bake for 45 minutes.
- Remove foil and sprinkle the remaining ½ cup cheese over the top. Bake uncovered for 10–15 more minutes, until hot and bubbly and the top is lightly golden.
- Let sit for 10 minutes before serving. Garnish with chives.
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.
Complete the Meal
Main Dishes
Easy Meatloaf
1 hr 25 mins
Roast Chicken Recipe
1 hr 30 mins
Breaded Pork Chops
45 mins
Easy Flat Iron Steak Recipe
2 hrs 35 mins
Desserts
Pumpkin Delight
3 hrs 35 mins
Easy Chocolate Cake Recipe
50 mins
Apple Pie Recipe
3 hrs 45 mins
Chocolate Delight Recipe
54 mins
More Potato Casseroles
Mashed Potato Casserole
55 mins
Crockpot Cheesy Potatoes
4 hrs 5 mins
Potatoes Au Gratin
1 hr 55 mins
Funeral Potatoes
1 hr 5 mins
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This recipe was originally published November 2021.
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!!!
I made this recipe for a lady from church. She said it was so good! She even saved me some so I could try it LOL. I will be keeping this recipe and make it again and again. Easy and delicious! Thank you
Loved it…So did everyone else. No leftovers.
This is a classic and I have made it for years at the holidays. We absolutely love it!
Fantastic! We absolutely love this recipe. I’ve made several different variations and this one is our favorite! The only thing I added was a cup of raw finely chopped onion to the mix as we love onion. It adds another depth of flavor.
Thank you for such a wonderful recipe!
Love this casserole! I usually use boiled and diced potatoes instead of hashbrowns.
Yum! Will be making this tomorrow morning! Thanks for a great recipe!
Delicious, creamy, easy to make and pairs well with almost any dish. Thanks for including all the little tips and tricks as well.
This is a great way to change this potato and cheese casserole. With the addition of the ham it’s makes this casserole a bit heartier.
This was a huge hit with my family! So good and so easy to make!
This just came out of the oven and I am happily surprised. I honestly didn’t think that using frozen hashbrowns would work, but I am happy to report that I was mistaken. This recipe is truly flavorful and delicious. I know there won’t be any leftovers after I serve this to my husband and two teenager sons.
You’re welcome!! I’m so glad it turned out well and was a hit with your family. Thanks for sharing!
I love the addition of ham! These are always the first thing gone at Thanksgiving!