If you happen to be someone who does a ham as part of your Thanksgiving feast, I didn’t forget about you. This is a great recipe to use up any leftover ham. The ham and cheese potato casserole comes from a recent issue I got of Simple and Delicious. 

If you have a ton of leftover ham, you can even double the recipe. Then you can put one of them in the freezer.

This dishes freezes well. You can’t loose with creamy cheesy goodness mixed with some ham and potatoes. Ham and cheese potato casserole is a true comfort dish!

All you need to do is combine from frozen obrien potatoes with a few other ingredients. This includes a can of cream of celery soup, sour cream, water, pepper, velveeta, and ham.

Place this all in an 11 x 7 inch baking dish. Cook covered for 40 minutes at 375 degrees. Then uncover and bake another 10 minutes. Allow to sit for 10 minutes before serving.

Frequently Asked Questions

Are there any dietary variations or substitutions for this casserole?
You can make variations to accommodate dietary preferences. For example, use a different type of condensed soup or a gluten-free cream of celery soup for gluten-free options. Additionally, you can use a meatless alternative or omit the ham for a vegetarian version.

Can I use a different type of cheese instead of Velveeta?
You can use different cheeses like cheddar, mozzarella, or Monterey Jack instead of Velveeta for a different taste. However, Velveeta melts smoothly.

Can I make this casserole ahead of time and reheat it later?
Yes, you can prepare the casserole in advance. Refrigerate it and then reheat it in the oven until it heats through when you’re ready to serve.

• CONDENSED CREAM OF CELERY SOUP
• SOUR CREAM
• WATER
• PEPPER
• FROZEN O’BRIEN POTATOES
• PROCESS CHEESE (VELVEETA)
• FULLY COOKED HAM

For more ham casserole recipes, try:

• Ham and Cheesy Noodle Casserole
• Cheesy Ham Breakfast Casserole
• Ham Broccoli and Rice Casserole
• Amish Breakfast Casserole

Ham and Cheese Potato Casserole

Real Mom Kitchen

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Standing time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Dish

Cuisine American

Servings 5 servings

Calories 341 kcal

Equipment

baking pan

Silicone Utensils

Ingredients

  

1x2x3x

• ▢ 1 can (10-3/4 oz) condensed cream of celery soup, undiluted
• ▢ 1 cups (8 oz) sour cream
• ▢ ¼ cup water
• ▢ ¼ teaspoon pepper
• ▢ 1 package (28 oz) frozen O'Brien potatoes 28 ounces frozen O'Brien potatoes
• ▢ 8 oz of process cheese (Velveeta), cubed
• ▢ 1-1/4 cups cubed fully cooked ham

Instructions

 

• In a large bowl, combine the soup, sour cream, water and pepper.
• Stir in the potatoes, cheese and ham.
• Transfer to a greased 11-in. x 7-in. baking dishes.  Cover and bake the remaining casserole at 375° for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving. Yields 5 servings.

Notes

To freeze casserole: Cover and freeze one casserole for up to 3 months.  Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition

Serving: 1 serving | Calories: 341kcal | Carbohydrates: 12g | Protein: 12g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1171mg | Potassium: 211mg | Fiber: 1g | Sugar: 4g | Vitamin A: 888IU | Vitamin C: 1mg | Calcium: 542mg | Iron: 1mg

Keyword cheese, ham, mashed potatoes

Tried this recipe?Let us know how it was!

This is the original photo from this post when it was originally posted in November of 2009. The above photos were updated in January of 2024.