🥘 Ham and Potato Casserole
Ingredients:
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3 cups cooked ham, diced
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4 cups potatoes, peeled and diced (about 4 medium potatoes)
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 cups shredded cheddar cheese (sharp cheddar works best)
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1 can (10.5 oz) cream of mushroom or cream of chicken soup
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1 cup sour cream (or Greek yogurt)
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½ cup milk
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika (optional, for color and flavor)
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¼ tsp dried thyme or parsley
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½ cup grated Parmesan cheese (optional, for topping)
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1 cup crushed buttery crackers or breadcrumbs (optional, for topping)
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2 tbsp melted butter (if using crumb topping)
Instructions:
1. Preheat and Prepare:
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Preheat oven to 375°F (190°C).
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Grease a 9×13-inch baking dish.
2. Cook the Potatoes (Optional but recommended):
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Boil diced potatoes in salted water for 7–10 minutes until just tender but not mushy.
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Drain and set aside.
3. Make the Mixture:
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In a large bowl, combine:
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Cream soup
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Sour cream
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Milk
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Cheese
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Garlic
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Onion
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Salt, pepper, paprika, and herbs
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Fold in the ham and cooked potatoes.
4. Assemble the Casserole:
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Spread the mixture evenly in the baking dish.
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Optional: Top with Parmesan and/or a mixture of crushed crackers + melted butter for a crispy topping.
5. Bake:
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Bake uncovered for 35–40 minutes, until bubbly and golden brown on top.
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If topping starts to brown too fast, cover loosely with foil during the last 10 minutes.
📝 Serving Tips:
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Great with a green salad or steamed veggies.
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Stores well in the fridge for up to 4 days and reheats nicely.
Let me know if you want a slow cooker version or tips to make it gluten-free!