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Cheesy Ham Potato Casserole: The Ultimate Comfort Food with Creamy-Soup Excellence

A hearty, one-dish meal that turns simple ingredients into a creamy masterpiece. Diced potatoes and savory ham are folded into a velvety blend of cheddar cheese soup, cream of chicken, and sour cream. Baked until the potatoes are tender and the cheese topping is bubbly and golden, it's a perfect way to use up holiday ham or prep a cozy weeknight dinner.
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Prep Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 6 -8 servings
Course: Main-course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Base: 2 lbs potatoes diced, 2 cups diced ham
  • The Sauce: 10.4 oz cream of chicken soup 10.4 oz cheddar cheese soup, ½ cup sour cream
  • Aromatics: ½ yellow onion diced
  • Topping: 1 cup shredded cheddar cheese
  • Seasoning: Salt and black pepper to taste

Method
 

  1. Mix: In a large mixing bowl, combine the diced potatoes, onion, cream of chicken soup, cheddar cheese soup, sour cream, and ham.
  2. Season: Add salt and black pepper to taste. Mix thoroughly until all potato and ham pieces are evenly coated in the sauce.
  3. Assemble: Transfer the mixture into a 7x13 inch baking dish, spreading it out into an even layer.
  4. Top: Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
  5. Bake: Bake at 350°F (175°C) for 45–55 minutes. The casserole is done when the sauce is bubbly and the potatoes are fork-tender.
  6. Rest: Let the casserole sit for 5 minutes before serving to allow the sauce to set slightly.

Notes

  • Potato Tip: For the best results, dice the potatoes into small, uniform ½-inch cubes. If the pieces are too large, they may take longer than an hour to soften.
  • Potatoes Selection: Yukon Golds work beautifully here as they hold their shape well while staying creamy.
  • Crispy Topping: If you like a little crunch, mix ½ cup of crushed cornflakes or Ritz crackers with 2 tbsp of melted butter and sprinkle it on top of the cheese before baking.