Ham and Potato Casserole with Cream of Chicken Soup
There’s nothing quite like a cheesy ham and potato casserole fresh from the oven. It’s one of those easy casseroles made with simple ingredients that bring big flavor. No sour cream or frozen hash browns here—just real potatoes, savory ham, and a creamy cheese sauce that makes this the ultimate comfort food.
This is the perfect recipe for an easy weeknight dinner, a holiday table, or using up leftover holiday ham. It’s hearty, creamy, and filled with layers of potatoes, cheese, and ham—all baked in one casserole dish. The whole family will love it.
This cheesy potato casserole is truly one of those delicious recipes that checks all the boxes: comforting, hearty, and full of flavor. Whether you’re cooking for your family or feeding a crowd, it’s always a hit.
Why You’ll Love This Recipe
- Simple ingredients – Made with pantry staples you likely already have on hand.
- Great way to use leftover ham – Perfect after a holiday meal or with a quick store-bought ham steak.
- Family-friendly – This cheesy, comforting casserole is a hit with kids and adults alike.
- Make-ahead friendly – Assemble it early, then bake when you’re ready.
- One-dish meal – Everything bakes in one casserole dish, making cleanup easy.
- Versatile – Swap the cheese, add veggies, or spice it up—make it your own!
Ingredients You’ll Need
- Butter – About 2 tablespoons to melt in the baking dish before adding everything else.
- Potatoes – I use peeled and diced Yukon gold or russet potatoes. Dice them small so they cook evenly—about 1/2-inch cubes.
- Ham – Cooked diced ham or leftover ham both work great.
- Cheese – I recommend shredding your own cheddar, Gruyere, or Colby Jack for the best melt and flavor. I prefer the flavor of Gruyere cheese in this recipe, it’s so delicious!
- Cream Cheese – Softened and blended into the sauce for extra creaminess.
- Cream of Chicken Soup – I use one can of a high-quality organic condensed cream of chicken soup. You can also substitute with cream of mushroom soup if you prefer.
- Milk – Helps thin out the soup and cream cheese into a creamy sauce.
- Minced Garlic + Onion – Adds savory flavor.
- Seasonings – Smoked paprika, ground mustard, dried parsley, salt, and black pepper.
How to Make the Casserole
- Place your baking dish in the oven with butter. Let it melt while the oven preheats to 400°F.
- In a large bowl, use a handheld blender to combine the cream of chicken soup, cream cheese, milk, minced garlic, onion, and seasonings.
- Carefully remove the dish from the oven. Add the diced potatoes, ham, half the shredded cheese, and pour the creamy sauce over everything. Stir gently to mix in the dish.
- Cover tightly with aluminum foil and bake for about 45 minutes. Then uncover, sprinkle the remaining cheese over the top, and bake for another 15–20 minutes until the cheese is melted and golden brown, and the potatoes are tender.
- Let the casserole sit for 10 minutes before serving. Top with chopped fresh parsley or green onions if you’d like.
What Kind of Ham to Use
- Pre-Cooked Ham: This is the easiest and most common. You can use leftover holiday ham, deli-style thick-cut ham, or buy a pre-diced ham package from the store.
- Smoked Ham: Adds great depth of flavor. Just make sure it’s fully cooked.
- Ham Steak: A great option if you want to buy and dice it yourself. Look for a boneless ham steak in the meat section — they’re usually around ¾ to 1 inch thick and easy to cube.
How to Store and Reheat Leftovers
Leftovers? This leftover ham casserole is just as good the next day.
- Store in an airtight container in the fridge for 3–4 days.
- Reheat in the oven at medium heat (325–350°F), covered with foil to retain moisture.
- It also reheats well in the microwave for quick lunches.
What to Serve with Ham and Cheese Potato Casserole
This dish is rich and filling on its own, but here are a few easy sides to go with it:
Ham and Potato Casserole with Cream of Chicken Soup
Equipment
- 1 9×13 casserole dish
Ingredients
- 2 tablespoons butter
- 1 10.5-ounce can condensed cream of chicken soup (I prefer to use an organic brand)
- 1 cup milk
- 8 ounces cream cheese softened
- ½ tablespoon minced onion
- ½ tablespoon minced garlic
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- ½ teaspoon dried parsley
- Salt + Pepper to taste
- 8 ounces shredded cheddar cheese divided Gruyere
- 2 pounds potatoes peeled & diced
- 2 cups diced cooked ham
Instructions
- Place your baking dish in the oven with butter. Let it melt while the oven preheats to 400°F.
- In a large bowl, use a handheld blender to combine the cream of chicken soup, cream cheese, milk, minced garlic, onion, and seasonings.
- Carefully remove the dish from the oven. Add the diced potatoes, ham, half the shredded cheese, and pour the creamy sauce over everything. Stir gently to mix in the dish.
- Cover tightly with aluminum foil and bake for about 45 minutes. Then uncover, sprinkle the remaining cheese over the top, and bake for another 15–20 minutes until the cheese is melted and golden brown, and the potatoes are tender.
- Let the casserole sit for 10 minutes before serving. Top with chopped fresh parsley or green onions if you’d like.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
Does this recipe have sour cream? If so, how much?
There is no sour cream in this recipe.
This was fantastic! Everyone loved it – followed recipe exactly but added a healthy squirt of sriracha. Thank you, this will be my new “cheesy potato” recipe, served with ham on the side for Christmas ❤️
where does the sour cream come in in the ham and potato recipe? Sour cream is in the ingredient list.
I am so sorry that sour cream was mentioned on the same line as cream cheese. This recipe doesn’t contain sour cream. I have fixed the error.
How much better do you melt in the pan? I’m not seeing butter anywhere in the recipe except the directions.
My apologies! I wrote in the ingredient list further up the post and forgot to put in the printable version! It is 2 tablespoons.