Leftover Ham And Potato Casserole
This cheesy leftover ham and potato casserole is the ultimate comfort food! Creamy, hearty, and easy to make, it's the perfect way to use up extra ham from a holiday dinner. Baked until golden and bubbly, this cozy dish is perfect for breakfast, brunch, or a quick weeknight meal.
Servings: 6
Calories: 637kcal
Equipment
- Large pot for boiling potatoes
- Skillet for sautéing ham and onions
- Saucepan Medium
- Casserole dish 1 ½-quart
- Mixing spoon
Ingredients
- 6 potatoes small, peeled and cut into ½-inch cubes
- 7 tbsp butter divided
- ⅔ lb ham cooked leftover, cut into ½-inch cubes
- 1 onion small, finely chopped
- 3 tbsp all-purpose flour
- 1 ½ cups milk
- ¼ tsp salt and black pepper to taste
- 8 oz cheddar cheese 1 package, shredded
- ¼ cup bread crumbs
Instructions
- Bring a large pot of salted water to a boil. Add cubed potatoes and cook until fork-tender, about 10–15 minutes. Drain and set aside.
- While potatoes cook, preheat oven to 350°F. Grease a 1 ½-quart casserole dish.
- In a skillet, melt 3 tablespoons of butter over medium heat. Add chopped ham and onion. Sauté for about 5 minutes until onion is soft and translucent. Remove from heat.
- Combine the cooked potatoes with the ham and onion mixture. Stir well and transfer into the greased baking dish.
- In a saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in flour to form a roux and cook, stirring constantly, until golden and paste-like, about 5 minutes.
- Slowly whisk in milk. Season with salt and pepper. Continue to stir until the sauce thickens, about 2 minutes.
- Reduce heat and stir in shredded Cheddar cheese until melted and smooth.
- Pour cheese sauce over the ham and potato mixture in the baking dish. Sprinkle bread crumbs evenly on top.
- Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
- Serve hot and enjoy!
Notes
- You can use any kind of leftover cooked ham for this recipe, even deli slices will work in a pinch!
- For a crispier topping, broil the casserole for 1–2 minutes at the end of baking.
Nutrition
Calories: 637kcal | Carbohydrates: 50g | Protein: 28g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1115mg | Potassium: 1196mg | Fiber: 3g | Sugar: 5g | Vitamin A: 888IU | Vitamin C: 13mg | Calcium: 390mg | Iron: 3mg