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Recipe source: Submitted by Marie and shared through Marie’s Kitchen.
A perfect way to use leftover ham for a hearty family meal.
Ingredients
2 pounds potatoes, peeled and thinly sliced 2 cups cooked ham, diced 1 small onion, finely chopped 2 cups shredded cheddar cheese 1 can (10.5 oz) cream of mushroom soup 1 cup sour cream 1/2 cup milk 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon paprika 2 tablespoons butter, melted
Directions
1. Prepare the Oven Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. 2. Make the Sauce In a large bowl, combine: Cream of mushroom soup Sour cream Milk Garlic powder Onion powder Salt Pepper Mix until smooth. 3. Layer the Casserole Place half of the sliced potatoes in the baking dish. Top with: Half the ham Half the onion Half the sauce Half the cheese Repeat the layers with the remaining ingredients. 4. Finish Drizzle melted butter over the top. Sprinkle paprika evenly over the casserole. 5. Bake Cover with foil and bake for 45 minutes. Remove foil and bake another 20-25 minutes, until the potatoes are tender and the cheese is golden brown and bubbly. 6. Rest & Serve Let stand for 10 minutes before serving. Scoop into bowls and enjoy. Optional Add-Ins 1 cup frozen peas Diced bell peppers Crispy bacon bits Monterey Jack cheese mixed with the cheddar Serving Suggestions Serve with: Fresh green beans Garden salad Dinner rolls or crusty bread This casserole is even better the next day and makes excellent leftovers for lunch
Recipe Card Photo
