Not long ago I was at my parent’s house when my mom handed me some leftover ham. We’re not really sandwich people at our house, so I wasn’t sure what I was going to do with it. I brought it home, stuffed it in the refrigerator and then eyeballed it for a couple of days, unsure what I was going to do with it.
Because I would’ve felt totally guilty throwing out that plate of ham, I decided to pair it up with some potatoes that were on their last leg in the pantry. What came out of it was this amazing dish and a new family favorite. It’s perfect to use leftover ham during any of the holidays, too. (I’ve made this with potatoes and frozen hash browns and it is equally yummy!)
Another great thing about this recipe is that it is probably stuff you already have on-hand in your pantry, making it super frugal!
Leftover Ham, Cheese and Potato Casserole
- 2 C Cooked ham, cubed
- 16-oz frozen hash browns, or 3 1/2 C cubed (uncooked) potatoes
- 1/2 medium onion, diced
- 1 C shredded cheddar cheese
- 2 cans creamy soup (mushroom, chicken, etc.)
- 1/4 C. sour cream
- Salt and pepper
1. Dice the onion and then sautee in a small amount of butter until translucent. Remove from heat.
2. Spray a large casserole dishwith non-stick cooking spray.
3. In a large bowl, combine ham, frozen hashbrowns (or uncooked potatoes), onion, 3/4 C of the cheddar cheese (reserve 1/4 C), both cans of creamy soup and the sour cream. Salt and pepper to taste and mix everything together.
4. Pour mixture into the greased casserole dish, cover with oven-safe lid or aluminum foil and bake at 375-degrees for 1 hour.
5. At the 1 hour mark, remove aluminum foil and test potatoes for doneness. If needed, cook for additional 5 minute increments until done. Place remaining 1/4 C cheese on top and continue to bake until cheese is melted and bubbly.
Note: Watch the salt content because ham has a lot of salt.