Dump-and-Bake Cheesy Ham and Potato Casserole
User Reviews
3.4
15 reviews
Average
Dump-and-Bake Cheesy Ham and Potato Casserole
Report
This easy ham and potato casserole is quick and easy comfort food dinner! Savory ham, tender potatoes, and a simple cheese sauce combine to make an easy dump-and-bake dinner.
Share:
Ingredients
- 2 lbs. red potatoes (about 5 medium potatoes) peeled and diced into bite-sized cubes
- 8 oz. cream cheese, softened
- 1 packet dry ranch salad dressing and seasoning mix
- 1 can condensed cheddar cheese soup (10.75 oz) (NOT diluted)
- 8 oz. cooked, finely diced ham
- ¾ cup crushed butter crackers
- 1 tablespoon melted butter
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F.
- Spray an 8-inch or 9-inch baking dish with cooking spray.
- Place potatoes in the prepared dish.
- In a separate bowl, mix together cream cheese, ranch seasoning, and condensed soup until completely combined. I use a handheld electric mixer to make sure that the cheese sauce is smooth.
- Pour cheese sauce over potatoes and toss to combine.
- Cover dish tightly with foil and bake for 30 minutes (or just until potatoes are fork-tender).
- While the potatoes are in the oven, prepare the crumb topping by combining cracker crumbs with melted butter.
- Remove potatoes from oven. Stir in ham. Sprinkle buttered cracker crumbs over top.
- Return dish to oven for 5-7 more minutes, or until topping is golden brown. Garnish with fresh parsley just before serving.
Notes
- You can prep this casserole ahead of time! Simply combine all the ingredients, cover the dish with plastic wrap, and store in the fridge for the next day.
- Cheesy ham and potato casserole is freezer-friendly, too! Store frozen in an airtight container for up to three months and thaw completely before baking.
- This recipe is a great way to use leftover ham from a holiday dinner for a next-day brunch or dinner. You can use pineapple-glazed ham, brown sugar-glazed ham, or Crock Pot cola-glazed ham.
- Instead of cubed potatoes, you can also use hash browns in this potato casserole! Use a bag of thawed frozen hash browns to cut the prep time to practically nothing.
- I used an enamelware pan, which tends to cook faster than other types of dishes. If you're using a glass, ceramic or heavier nonstick metal pan, you will need to increase the baking time for your potatoes. They may require up to 45-55 minutes to become tender, so just check on them periodically and pull them out when your dish is ready.
- Leftover cheesy ham and potato casserole can be stored in the fridge for up to 4 days. Reheat leftovers in the microwave or the oven for 10-15 minutes until warmed through.
- Serving for brunch? Serve with scrambled eggs, bacon, sausage, and biscuits for a savory brunch.
- Cooking for two? Cut the ingredients in half and bake in a smaller dish. The rest of the instructions remain the same.
Nutrition Information
Show Details
Serving
1/6 of the casserole
Calories
377.8kcal
(19%)
Carbohydrates
37.6g
(13%)
Protein
14g
(28%)
Fat
20.1g
(31%)
Saturated Fat
9.9g
(50%)
Polyunsaturated Fat
2.1g
Monounsaturated Fat
5.3g
Cholesterol
66.3mg
(22%)
Sodium
1001.4mg
(42%)
Potassium
1110.4mg
(32%)
Fiber
2.6g
(10%)
Sugar
5.6g
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 3778 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 377.8kcal | 19% |
| Carbohydrates | 37.6g | 13% |
| Protein | 14g | 28% |
| Fat | 20.1g | 31% |
| Saturated Fat | 9.9g | 50% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 5.3g | 27% |
| Cholesterol | 66.3mg | 22% |
| Sodium | 1001.4mg | 42% |
| Potassium | 1110.4mg | 24% |
| Fiber | 2.6g | 10% |
| Sugar | 5.6g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.4
15 reviews
Average
Other Recipes
You'll Also Love
