Easy + Cheesy Crowd Pleaser
We love a good casserole at our house! They’re comforting, filling, and so easy to make. This ham and potato casserole is similar to our popular Funeral Potatoes and is all of those things – delicious, simple and hearty! While they both make delicious side dishes, this ham-filled version is filling enough to be a main dish. We especially love to make it around the holidays and to make it even easier, use leftover Honey Ham! The creamy potatoes and crunchy cornflake topping make this a crowd-pleaser that will leave everyone wanting more.
Ingredients
PREP TIME: 10 minutes BAKE TIME: 40 minutes
1 (32-ounce) package frozen diced hash browns, thawed – We used plain hashbrowns, but you could use a bag of seasoned potatoes with bell peppers. 2 cups sour cream – or plain yogurt 1 (10.5-ounce) can cream of chicken soup – or cream of mushroom soup ½ cup butter, melted 1 teaspoon salt – optionally add black pepper, paprika, or red pepper flakes 1 teaspoon onion powder, optional – or use up to ¼ cup of finely chopped fresh onion 2 cups shredded cheddar cheese – or Colby jack, pepper, Monterey Jack, or Fiesta Mexican blend 1½ cups cubed ham – or cubed turkey or chicken 2-3 cups corn flakes, crushed ¼ cup butter, melted optional vegetables – add ½ cup broccoli, carrots, peas, corn, onions, or jalapenos
How to Make Ham and Potato Casserole
Peel and dice potatoes. (Leave the skin on the Yukon Golds or peel) Place the cut potatoes in a large pot of boiling water. Cook for about 5-6 minutes or until they become slightly tender but still hold their shape. DO NOT overcook them as they will continue cooking in the oven. Drain the potatoes well and set them aside to cool slightly. Use them in the recipe as directed.
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