Baked Ham Cheese & Potato Casserole (No Canned Soup)

Baked Ham Cheese & Potato Casserole (No Canned Soup)

This cheesy ham and potato casserole combines diced ham (leftover ham works well) with chopped russet potatoes, sweet onion, butter, milk, flour, and shredded colby cheese. Made without canned soup, it bakes for about 40 minutes until golden brown and bubbling. Enjoy it as a breakfast casserole, for brunch, at a holiday gathering, or even as a weeknight dinner. It’s a versatile meal that’s made with a set of simple, easy-to-find ingredients.

Course: Breakfast

Cuisine: American

Servings:

Prep Time: 20

Cook Time: 40

Ingredients

▢ 8 ounces cooked ham (1 ½ cups diced)
▢ 1 lb russet potatoes (2 medium potatoes peeled and diced)
▢ ¼ cup sweet onion (diced)
▢ 1 tablespoon butter
▢ 1 tablespoon flour
▢ 1 cup milk (warmed)
▢ 6 ounces colby cheese (1 ½ cups)

Instructions

Preheat oven to 400º. Butter an 8 x 8 inch baking dish.
Peel and dice potatoes into small cube. Cut ham into similar sized cubes. Combine the ham and potatoes in a mixing bowl.
Saute onions in a tablespoon of butter in a skillet over medium heat. Once softened add flour and whisk together for a minute. Gradually add warm milk whisking until it has slightly thickened. It should be pourable, if not add more milk. Salt and pepper to taste.
Add a cup of cheese to the sauce and stir until melted. Pour over the ham and potatoes. Stir until coated and place in the prepared baking dish.
Cover with foil and bake for 40 minutes or until the potatoes are soft and the sauce is bubbly. Remove and add additional cheese. Place under the broiler for 2 minutes until the cheese is melted and starts to brown.

Barbara's Notes + Tips

Warming the milk in the microwave with make it easier to make the sauce.
You can use leftover ham, ham steaks or ham from the deli, just make sure it is cooked first.
Russet potatoes work best but you can use other types, it might affect the cooking time, so test for when the potatoes are soft.

Nutrition