Cheesy Ham Potato Casserole (Printable Version)
Creamy potatoes, ham, and cheddar baked together for a comforting, satisfying main dish.
# What You'll Need:
→ Main Components
01 -
2 pounds Yukon or russet potatoes, peeled and diced
02 -
0.5 medium yellow onion, diced
03 -
10.4 ounces cream of chicken soup
04 -
10.4 ounces cheddar cheese soup
05 -
2 cups cooked ham, diced
06 -
0.5 cup sour cream
07 -
1 cup sharp cheddar cheese, shredded
08 -
Salt and black pepper, to taste
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Coat a 9×13 inch baking dish with cooking spray or softened butter.
02 -
Peel and dice potatoes into 3/4-inch pieces. Rinse the diced potatoes in cold water to remove excess starch and drain thoroughly.
03 -
In a large mixing bowl, combine diced potatoes, diced onion, cream of chicken soup, cheddar cheese soup, diced ham, and sour cream. Season the mixture with salt and black pepper according to personal preference.
04 -
Stir ingredients until the potatoes and ham are evenly coated and mixture is well distributed. Transfer to the prepared baking dish and spread evenly. If the mixture appears too dry, add a small splash of milk.
05 -
Evenly sprinkle shredded cheddar cheese over the mixture. Cover the dish tightly with aluminum foil and bake for 35 minutes.
06 -
Remove foil and continue baking for 10 to 20 minutes, until the potatoes are fork-tender and the top is golden and bubbly.
07 -
Allow casserole to rest for 5 to 10 minutes after baking for the sauce to thicken slightly. Serve hot in generous portions.
# Additional Notes:
01 -
Soaking the potatoes removes excess starch, resulting in a creamier texture and preventing gumminess.