This is one of my favorite casseroles that I’ve created over the years. It’s a delicious, creamy, cheesy ham and potato casserole with a crunchy, buttered cornflake topping. It’s a great recipe for making the most of your leftover Easter ham! We love it and I’m confident that you will too.
Ingredients :
- 1 can(s)cream of chicken soup
- 1 can(s)cream of mushroom soup
- 1 can(s)milk (whole or 2% measured in a soup can)
- 1/4 tspseasoned salt
- 1/8 tspground black pepper
- 6 mediumpotatoes, raw idaho, russet, yukon gold etc…
- 3-4 cchopped smoked ham
- 1/4 cfinely chopped onion (optional)
- 1 cshredded extra-sharp white cheddar cheese
- 1 cshredded sharp cheddar cheese (yellow)
- 2 1/2 ccrushed cornflakes
- 4 Tbspsalted butter, melted
How to Make HAM AND POTATO CASSEROLE
- Prep and assemble all ingredients.
- Butter, or lightly coat with cooking oil spray, a 9″x13″ casserole; set aside.
- In a large bowl, using a large spoon, mix together both soups.
- Gradually mix in 1 can of milk.
- Add seasoned salt and pepper; mix well; set aside.
- Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.
- Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.
- Add chopped ham and onion (if using) and mix well.
- Place oven rack in middle position and preheat oven to 350º F.
- Pour mixture into prepared dish and smooth down.
- Evenly distribute both cheeses over top; set aside.
- In a medium bowl, mix together crushed cornflakes and melted butter to coat.
- Sprinkle cornflakes even over top of cheese layer.
- Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.
- Remove from oven and let rest for 5 minutes before serving.
- Cover and refrigerate leftovers.
