Easy peasy ham ‘n’ cheesy.
Casseroles are really the perfect winter food. They actually warm you twice: they heat up the kitchen when you bake them, and they warm up your insides when you eat them.
Plus, they’re a no-fuss, one-dish meal that’s easy to make, easy to serve, and easy to clean up. And the leftovers, if there are any, make a nice hot lunch on a cold day. So, with the cold weather setting in, I thought we could all use a nice, cozy casserole recipe.
This one is based on that classic combo, ham and cheese. It starts with some diced ham (which makes it a handy to use up leftover baked ham, by the way). That’s mixed with peppers, onions, and potatoes – so you’ve got your meat, starch, and veggie all in one dish. Then you just top it with an easy, cheesy sauce made from canned cheddar cheese soup, and bake it.
The result? A simple, hearty dish that’s the perfect tummy-warmer for a cold winter day.
Cheesy Ham and Potato Casserole
INGREDIENTS:
4 potatoes, medium, peeled and chopped
½ small red sweet pepper, diced
½ onion, diced
2 cups ham, finely diced
1/3 cup milk
1 can cheddar cheese soup
2 cups cheddar cheese, shredded
2 Tablespoons cornstarch
2 Tablespoons water
DIRECTIONS:
1. Preheat oven to 350 degrees F. In a bowl, mix the soup and milk. In a smaller bowl, make a slurry of the cornstarch and water. Add that to the soup mix.
2. In a bowl, mix the ham, potatoes, onions and sweet peppers. Place that mixture into a greased 2 quart baking dish. Pour the soup mix over the vegetables.
3. Cover and Bake for approximately 45 mins or until the potatoes are soft and cooked through. In the last 15 minutes, uncover and sprinkle the shredded cheese over the top. Remove after cooking time and let sit for approximately 10 minutes.
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Corey, Darryl, Big D & Little D
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Cheesy Ham and Potato Casserole
Ingredients
- 4 potatoes medium, peeled and chopped
- ½ small red sweet pepper diced
- ½ onion finely diced
- 2 cups ham diced
- 1/3 cup milk
- 1 can cheddar cheese soup
- 2 cups cheddar cheese shredded
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- Preheat oven to 350 degrees F. In a bowl, mix the soup and milk. In a smaller bowl, make a slurry of the cornstarch and water. Add that to the soup mix.
- In a bowl, mix the ham, potatoes, onions and sweet peppers. Place that mixture into a greased 2 quart baking dish. Pour the soup mix over the vegetables.
- Cover and Bake for approximately 45 mins or until the potatoes are soft and cooked through. In the last 15 minutes, uncover and sprinkle the shredded cheese over the top. Remove after cooking time and let sit for approximately 10 minutes.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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ONE POT BACON CHEESEBURGER CASSEROLE
Lindsey says
When do you add the ham??
Corey says
In step 2 Lindsey 😉 I hope you love it!
Jessica says
What did you sprinkle on the casserole in the last picture? 🙂
wendy barnes says
Looks really comforting and filling. Would love to try it out. Is there anything that I can replace the cheese soup with? Trying to stay away from convieance food.
Heather says
The can of soup calls for a can of milk. Do I add that I’m addition to the 1/3 cup of milk?
Corey says
No, just the 1/3 cup