Ham and Potato Casserole

Ham and Potato CasseroleHam is typically thought of as being served around the holidays, whether it be an Easter get together, or around Christmas time, however I am not a big believer in serving ham only once or twice a  year. Now sure, deli ham is always in abundance in our house, and typically made for quick ham and cheese sandwiches for the kids lunches, however there is always a time that you can cook a ham. That time for my family was not too long ago. Sure, ham was on sale at the local grocery store, and I had a lazy Sunday approaching, so what better of a time to make seven pound ham?

The beautiful thing about making a large ham is that not only does it yield a lot of ham, but it opens up a lot of ideas, beyond the ham and cheese sandwich. This time around, it opened the doors to a ham and potato casserole. One that was so creamy and delicious, that it had comfort written all over it. It was addicting in a sinful way. My wife and why giggled as we ate it because it really was that good.


  • 3 cups of cooked ham, cut into small cubes
  • 1 large yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 bag of Ore-Ida Southern Style Hash Browns
  • 1 can of cream of onion soup
  • 1 cup of milk
  • 8 oz of low fat sour cream
  • 4 tbsp unsalted butter
  • 2 cups of Monterrey Jack Cheese
  • salt, generous pinch
  • pepper, generous pinch

Preheat your oven to 350 degrees.

Begin by adding your milk and cream of onion soup to a pot and cook on medium heat. Mix well, and stir often. Cook just until it starts to steam. Add the butter and sour cream, and mix well. Continue to cook another couple of minutes.

To a large bowl, add in the frozen potatoes, garlic, ham, salt, and pepper. Give it a quick mix.  Toss the hot soup mix into the bowl of potatoes and mix well. Add the cheese.

Get your large casserole dish out and add the ham and potato mix to the dish. Smooth out. Place in the oven for roughly 1.5 hours until the top forms a nice bubbling crust and the potatoes are nice and tender. Let set for about 10 minutes before digging in. Like I said, it is sinful, but really yummy, especially on a late Sunday afternoon. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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