*This post is sponsored by Hormel. As a Hormel Extended Family Blogger, I receive free and discounted products and access to information. All opinions are my own. Learn more about Hormel Cure 81 ham products.
I’m not sure if there is anything as comforting as a warm casserole – especially when it has “cheesy” in the title. Casseroles are hearty, tasty, and easy on the budget. I recently came up with this casserole, and everyone in the family gave it a rave review. (I may or may not have licked my plate….) This the perfect recipe for leftover Easter or Christmas ham, a chilly evening meal, a Sunday supper, or a great hot dish to take to your next brunch.
A friend was recently teasing me, asking “You still make casserole? People still do that?” The answer my friend is a resounding YES! Casserole is alive and well, and I am here to spread the good news. If you’re not a believer in casserole, I am here to convert you. This Cheesy Ham and Potato Casserole is a crowd-pleaser, a budget-stretcher, and is delicious! Let’s bring casseroles back from the ’50’s, and restore them to their rightful place on our dinner table. I’m tellin’ ya- #casserole – could be a thing. =) Casseroles WILL trend again.
Happy casseroling! (Yep, I’m declaring that a word!)
4-6 potatoes (depending on size.) *I like to use regular Russet potatoes for this recipe, and save my Yukon Golds for mashing!
1-2 lbs. chopped Hormel Cure 81 ham (Any variety will work. Use what YOU like! This is also a great recipe for leftover ham!)
1 can cream of chicken soup (cream of mushroom will work too!)
1 cup sour cream
2 cups grated cheddar cheese (*Truth be told – I hardly ever measure my cheese. It’s CHEESE. You can’t go wrong. And go ahead and throw in variety you like or have on hand.)
salt and pepper to taste
1. Wash your potatoes thoroughly. Since you won’t be peeling them (yay!), you want to really make sure you clean off all of the dirt.
2. Thinly slice your potatoes, and put them in a pot of cold water on top of the stove. Cook the potatoes until the water boils, and then allow the potatoes to cook for 5-7 minutes (depending on how thick or thin your slices are.) We are pre-cooking the potatoes just a bit, to speed up the cooking time in the oven.
3. While the potatoes are cooking, dice up the pre-cooked ham, and mix together the soup, sour cream, and cheese. (*I personally like to season at the end, as the condensed soup, cheese, and ham all carry salty notes.)
4. Drain the potatoes. (They should still be firm – not mushy!) Mix together the potatoes, ham, and soup/cheese mixture. Pour into a large 2 quart casserole or 13×9 pan.
5. Bake at 350 degrees for approximately 30 minutes, or until potatoes are tender and dish is bubbly.
*You can also use diced potatoes for this dish. Sometimes it is quicker to cut a dice than slices.
* Add green onions for a little extra flavor.
*Omit the potato process, and simply mix frozen hashbrowns with the ham and soup mixture. Your cooking time will double, but this method saves you prep time.
Enjoy this delicious, hearty, and comforting casserole! It is the perfect meal for a chilly evening, Sunday supper, or use for leftover holiday ham! Happy cooking!