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!"


1 h 15 m servings 568 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

On Sale

What's on sale near you.


  • 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.
  • profile image

Your rating



  1. 18 Ratings


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...

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 f...

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 p...

When I first cooked it, I substituted orange and red bell peppers as I'm not fond of green and added garlic as that wasn't on the list of ingredients. I used fresh broccoli and used thick-slice...

I substituted Split Pea Soup instead of Cream of Mushroom, and the flavor is still good, but this recipe takes longer than 35 minutes for the vegetables to soften. After 45 minutes it was barel...

Great comfort food. Used 8

What a great recipe. I did make a few changes to accomidated my family. I omitted the green pepper and broccoli. I then increased the mushrooms to 16 oz and added 8 to 10 oz of fresh spinach. I...

Followed the recipe as is. Gave 4 stars because it wasn't anything that anyone would be begging for, but it was a good way to use up left over ham.

Didn't have mushrooms or brocolli or five potatoes. Used 20 oz frozen spinach (chopped in two directions after thawing - and saved the juice to thin out the cream cheese / sour cream / soup mixt...