Ingredients
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Base: 2 lbs potatoes (diced), 2 cups diced ham
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The Sauce: 10.4 oz cream of chicken soup, 10.4 oz cheddar cheese soup, ½ cup sour cream
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Aromatics: ½ yellow onion (diced)
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Topping: 1 cup shredded cheddar cheese
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Seasoning: Salt and black pepper (to taste)
Instructions
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Mix: In a large mixing bowl, combine the diced potatoes, onion, cream of chicken soup, cheddar cheese soup, sour cream, and ham.
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Season: Add salt and black pepper to taste. Mix thoroughly until all potato and ham pieces are evenly coated in the sauce.
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Assemble: Transfer the mixture into a 7×13 inch baking dish, spreading it out into an even layer.
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Top: Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
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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.
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Rest: Let the casserole sit for 5 minutes before serving to allow the sauce to set slightly.
Notes
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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.
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Potatoes Selection: Yukon Golds work beautifully here as they hold their shape well while staying creamy.
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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.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American