Ham and Potato Casserole

Ham and Potato Casserole


"My wife had a craving for ham and potatoes and we had several items we wanted to use up. We didn't cook the celery with the onion and green pepper to add some additional crunch, but they could be cooked together. We used reduced-fat ingredients throughout and had great success. We found that there were no spices needed as the vegetables were a great flavor combination! This recipe ended up being a winner with everyone in the family!"

Ingredients 1 h 15 m {{adjustedServings}} servings 568 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1306 mg
  • 52%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray a skillet with cooking spray. Cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes.
  3. Spray a 9x13-inch baking dish with cooking spray.
  4. Combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.
  5. Stir cream of mushroom soup, sour cream, and cream cheese together in the same skillet used for onion and green pepper; mix until combined and smooth.
  6. Stir soup mixture into vegetable and ham mixture until combined. Mix in the Monterey Jack cheese.
  7. Bake in preheated oven until vegetables are tender and sauce is bubbling, about 35 minutes.
  8. Sprinkle with cracker crumbs and return to oven until topping is lightly browned, about 5 minutes.
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Reviews 16

  1. 17 Ratings

Norma Rhodes

As another reviewer stated I precooked the potatoes to soften them up a bit and used about 5 small to medium potatoes and 1 large onion. My husband went back for seconds and took some to work the next day. I have a picky 3 year old that devoured her entire plate with no complaints. This was a very good recipe. I really enjoyed the sour cream, cream of mushroom, and cream cheese sauce. Although my husband suggested that the crackers weren't really necessary and I couldn't really taste them in the final dish.


I followed the recipe fairly closely except for the cream of mushroom soup, which I had to make from scratch instead of using the condensed from a can, and the mushrooms which should have been fresh, but I had to use a can of mushrooms. The recipe states to use 5 potatoes without mentioning what size, and one onion without saying large onion or small. If I had used large potatoes then the casserole would never have fit into the baking dish. The recipe would be easier to follow if the size of the potatoes had been given. Overall, the flavor was very good, but next time I will pre-cook the potatoes as they were still very crunchy even after more than an hour of baking. Other than that, I don't think I would make any changes.


Okay...ladies and gents....1st things 1st. 9x13 baking dish it tooo small for this recipe, I used 11x14. And 1/2 of crushed crackers...doesn't cut it either. To cover evenly and nicely 1 & 1/2 package sleeves is what I had to use. Now that I have that out of the way. The recipe was nice. Not bad, the family thought it was good. I saw that it was rather watery when serving out portions. Possibly because I prepared everything the night before and placed in the frig until ready to bake. I felt the recipe could have used more ham with all the vegetables because the ham gets totally lost. Like playing hide and go seek, basically. And because I prepared the night before, the baking time was not right, the dish ended up being in the oven for 55-65 minutes because the potatoes were very hard before I could top with the crackers. Sooo you really need to watch this closely if you choose to do the same as I did in the preparations. As a whole, the recipe was fine. It's a comfort dish, not a wow dish for me. But it was tasty. TY.