Cheesy Ham And Potato Casserole Recipe

Potatoes: Peeled and diced, these form the base of the casserole, providing a hearty and filling texture.

Ham: Cooked and diced, this adds a savory and slightly salty flavor to the dish.

Cheddar cheese: Shredded, this melts into the casserole, giving it a rich and cheesy taste.

Sour cream: Adds a creamy texture and a slight tang to balance the flavors.

Cream of chicken soup: This canned soup helps to bind the ingredients together and adds extra creaminess.

Onion: Finely chopped, it adds a subtle sweetness and depth of flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a bit of heat and complexity to the flavor profile.

When preparing this casserole, ensure that the potatoes are diced uniformly to promote even cooking. Parboiling the potatoes for about 5-7 minutes before combining them with the other ingredients can help achieve a tender texture and reduce overall baking time. Additionally, using freshly grated cheddar cheese rather than pre-shredded can enhance the creaminess and flavor of the dish.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a slightly sweet flavor and are rich in vitamins.

• cooked ham - Substitute with cooked turkey: Turkey is a leaner option and can provide a different flavor profile.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and offers a milder taste.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and is lower in fat.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a different but complementary flavor.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, but use less to avoid over-salting.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the casserole to an airtight container. If you don't have one large enough, you can use multiple smaller containers or cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the casserole in the refrigerator for up to 3-4 days. Make sure it is kept at a consistent temperature to maintain its freshness.

• For longer storage, consider freezing the casserole. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, use a freezer-safe airtight container.

• Label the container with the date so you can keep track of how long it has been stored. The casserole can be frozen for up to 2-3 months.

• When ready to reheat, thaw the casserole in the refrigerator overnight. This ensures even reheating and prevents the potatoes from becoming mushy.

• Reheat the casserole in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until it is heated through. Cover with foil to prevent the top from over-browning, removing the foil in the last 10 minutes if you prefer a crispy top.

• For a quicker option, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover cheesy ham and potato casserole to an oven-safe dish if it’s not already in one.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Bake for 20-30 minutes, or until the potatoes and ham are heated through and the cheese is bubbly.
  5. Remove the foil for the last 5 minutes to let the top get crispy again.
  6. Let it cool for a few minutes before serving.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check if it’s heated through; if not, continue to heat in 30-second increments.
  6. Let it sit for a minute before enjoying.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover casserole in the skillet, breaking it up slightly to ensure even heating.
  4. Stir occasionally to prevent sticking and to heat evenly.
  5. Cook for about 10-15 minutes, or until the potatoes and ham are thoroughly heated.
  6. Serve hot and enjoy the crispy edges.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole in an air fryer-safe dish or line the basket with parchment paper.
  3. Heat for 10-15 minutes, shaking the basket or stirring halfway through.
  4. Check for doneness; the cheese should be melted and the potatoes hot.
  5. Let it cool slightly before serving.

• Oven: Used to bake the casserole at a consistent temperature of 375°F (190°C).

• Mixing bowl: A large bowl to combine the potatoes, ham, cheddar cheese, sour cream, cream of chicken soup, and onion.

• Baking dish: A greased dish to transfer the mixture into for baking.

• Peeler: To peel the potatoes before dicing them.

• Knife: To dice the potatoes, ham, and finely chop the onion.

• Cutting board: A surface to safely dice and chop the ingredients.

• Measuring cups: To measure out the potatoes, ham, cheddar cheese, and sour cream accurately.

• Can opener: To open the can of cream of chicken soup.

• Mixing spoon: To mix all the ingredients together in the mixing bowl.

• Aluminum foil: Optional, to cover the baking dish if the top starts to brown too quickly.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

Use pre-cooked potatoes: Save time by using frozen diced potatoes or canned potatoes instead of peeling and dicing fresh ones.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Pre-chopped onions: Purchase pre-chopped onions from the store to avoid the hassle of chopping them yourself.

Mix in advance: Combine all ingredients the night before and store in the fridge. Just pop it in the oven when ready to bake.

Use a food processor: Quickly dice potatoes and onions using a food processor.