Thursday, April 18, 2013

Easy Ham and Potato Casserole

What to do with leftover ham:)

I have been testing out new casseroles to help out my stepdaughter and her family.  They have become my guinea pigs for tasting:)  Here is the recipe and directions for an easy Ham and Potato Casserole that my son-in-law really liked.

The ingredients:

Mixing it up in a big bowl...I used the biggest bowl I had it it wasn't big enough.  There's a lot of food to be mixed.

Then I transfered it all to a greased 9x13 pan and added the cornflake topping.  It was then baked for an hour.

Here it is fresh out of the oven:

And of course I had to sample it:)  I thought it was pretty good.

Ham And Potato Casserole
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked ham
2 cups (16 ounces) light sour cream
1-1/2 cups (6 ounces) light shredded cheddar cheese
1 can (10-3/4 ounces) fat free condensed cream of chicken soup, undiluted
1/2 cup butter, melted
1/3 cup chopped green onions
1/2 teaspoon pepper

2 cups crushed cornflakes
1/4 cup butter, melted

In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through. Yield: 10 servings.

Note:  To save on the cost I may try using fresh cubed potatoes next time.

Next time I will post another recipe.  I have been trying many new ones and I will post the ones that I would make again:)


  1. I did this with cubed potatoes and it takes an awfully long time to get them done. Pre-cook them if you do this. I had to keep putting the casserole back in the oven. I used chives instead of green onions and put extra cheese on top. Really good!


    1. Thanks for that. I was trying to find out if I had to pre cook them. Real potatoes are so much less expensive:)