Description
If you’re looking for a hearty and satisfying dish that combines rich flavors and simple ingredients, this Ham and Potato Casserole is an excellent choice. Featuring tender scalloped potatoes layered with savory ham and smothered in a creamy, cheesy sauce, this casserole makes for a delicious main dish or a comforting side. Easy to prepare and perfect for family dinners or gatherings, it delivers warmth and flavor in every bite.
Ingredients
- 8–10 cups russet potatoes, peeled and sliced (¼ inch thick)
- 2 cups cubed ham
- 10 ounces cream of chicken soup
- 12 ounces evaporated milk
- 8 ounces cream cheese
- ¾ ounce ranch seasoning mix (1 full packet)
- 1 cup shredded cheese (½ cup mozzarella and ½ cup cheddar)
Instructions
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Preheat oven to 350°F. Spray a casserole dish with nonstick cooking spray and set aside.
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Peel and slice potatoes to about ¼ inch thickness.
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In a saucepan over medium heat, combine cream of chicken soup, evaporated milk, cream cheese, and ranch seasoning mix. Whisk until smooth and fully combined.
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Ladle some sauce into the bottom of the casserole dish.
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Layer sliced potatoes over the sauce, then add a layer of cubed ham.
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Pour about one-third of the remaining sauce over the ham and potatoes.
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Repeat the layering process, finishing with the cheesy sauce on top.
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Sprinkle shredded mozzarella and cheddar cheeses evenly over the top.
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Cover the casserole dish with foil.
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Bake on the middle rack of the oven for 1 hour and 30 minutes, covered.
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Remove foil and place under the broiler for 3-5 minutes until cheese is golden brown. Watch closely to prevent burning.
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Let the casserole rest lightly covered with foil for 15-30 minutes before serving.
Notes
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Serving: Allow the casserole to rest for 15-30 minutes after baking to let it set, which makes it easier to cut and serve. This also helps the flavors to meld together for a richer taste. Serve warm as a main dish or alongside your favorite vegetables or salad.
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Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the casserole with foil and warm it in the oven at 350°F until heated through. You can also reheat individual portions in the microwave.
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Freezing: This casserole can be frozen before baking. Assemble it in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to cook, thaw overnight in the refrigerator and bake as directed, adding extra time if needed.