Description
A comforting creamy potato casserole loaded with savory leftover ham, perfect for minimizing food waste and warming the soul.
Ingredients
- 2 cups cooked ham, diced
- 4 cups potatoes, peeled and cubed
- 1 cup onion, diced
- 2 cups cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup frozen peas (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the diced ham, cubed potatoes, diced onion, cream of mushroom soup, and milk. Mix until everything is well-coated.
- Season with garlic powder, paprika, salt, and pepper.
- Pour the mixture into a greased 9×13 inch baking dish, making sure it’s evenly spread out.
- Sprinkle the top with shredded cheddar cheese and add frozen peas if desired.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbling.
- Allow to cool slightly before serving for the best flavor.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.