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Minimal prep work and ingredients are necessary for this easy Dump-and-Bake Cheesy Ham and Potato Casserole recipe! Stir the ingredients together and pop it in the oven. This hearty, cheesy, satisfying dish is perfect for any occasion!
Table of Contents
- Easy Ham and Potato Bake
- Ingredients for Cheesy Ham and Potato Casserole
- How to Make Dump-and-Bake Ham and Potato Casserole
- What to Serve with Cheesy Ham and Potato Casserole
- Ham and Potato Casserole Recipe Variations
- Cook’s Tips for Dump-and-Bake Ham and Potato Casserole
- More Easy Casserole Recipes to Try
- Dump-and-Bake Cheesy Ham and Potato Casserole Recipe
Easy Ham and Potato Bake
Oh my goodness, y’all. This meal is total comfort food! Seriously, is there any better combination than cheesy potatoes with ham? Whether you serve it for brunch with eggs or on its own for a cozy dinner, this cheesy potato casserole recipe is one easy meal your entire family will devour!
If you love the taste of a casserole but don’t love the hassle of a multi-step process, then you’ll love this idea. This ham and potato casserole has savory ham, tender potatoes, and a rich, cheesy sauce. You don’t have to boil the potatoes or even pre-cook the ham!
Ingredients for Cheesy Ham and Potato Casserole
You only need a few ingredients to make this simple recipe. It’s very similar to au gratin potatoes that my mom used to serve when we were growing up – but it’s WAY easier to prepare! Below is an overview of the ingredients you need to make dump-and-bake cheesy potato casserole. You can find detailed instructions in the recipe card at the bottom of this post.
- Red Potatoes: you’ll need about five medium potatoes, peeled and cubed.
- Cream Cheese: the base of the creamy cheese sauce.
- Condensed Cheddar Cheese Soup: makes the creamy sauce extra cheesy without using a bunch of shredded cheese.
- Ranch Salad Dressing Seasoning Mix: this convenient dry seasoning mix has everything you need!
- Ham: you can use cooked ham steak, leftover holiday ham, or store-bought diced ham.
- Ritz Crackers: mixed with butter, these flaky crackers make the perfect crispy topping.
What is the best kind of potato to use in a casserole?
If you’ve ever stood in the grocery store, amazed by the sheet variety of potatoes, you’re not alone! With so many different types of potatoes, which is the best for what recipe?! When making a casserole, you want a potato that can stand up to being baked, especially in a creamy, delicious sauce. I use red potatoes, but white potatoes or yellow potatoes (Yukon Golds) are also ideal casserole potatoes. Russet potatoes have a higher starch content but can still work in a creamy casserole like this one.
How to Make Dump-and-Bake Ham and Potato Casserole
Whether you’re making this recipe as a main dish, holiday side dish, or on a normal weeknight at home, you can’t go wrong with ham and cheesy potatoes! It’s an easy and delicious recipe that the entire family will enjoy – the ultimate comfort food!
- Peel and dice the potatoes.
- Mix the homemade cheese sauce.
- Combine the potatoes and cheese sauce in a baking dish.
- Bake in a 400-degree oven, covered, for 30 minutes or until the potatoes are fork-tender.
- Stir in the diced ham.
- Top with the buttery cracker mixture and bake until golden brown.
Dicing Up the Potatoes
The first step in this easy recipe is also the most time-consuming – peeling and dicing the potatoes. Since you only need about five medium red potatoes, it shouldn’t take very long at all! You’ll want to use a vegetable peeler to peel the potatoes. Then, dice them into small cubes, no larger than about 1/2 inch, because smaller cubes will cook quicker in the oven.
Making the Homemade Cheese Sauce
Then, it’s time for the cheese sauce. You’ll mix together a can of condensed cheddar cheese soup (I use Campbell’s Healthy Request), a block of softened cream cheese, and a 1-ounce packet of dry ranch dressing and seasoning mix.
I like to use a handheld electric mixer to make sure that my sauce is really smooth and fluffy, but you can also just use some elbow grease with a wooden spoon!
Assembling the Ham and Potato Casserole
Once the cheesy potato mixture is combined, pour everything into a prepared 8-inch or 9-inch square baking dish sprayed with cooking spray. The dish gets covered with aluminum foil and placed in the oven for about 30 minutes.
When the potatoes are just fork-tender, you’ll stir in the package of diced ham and finish the top of the casserole with buttered cracker crumbs.
Place the casserole dish back in the oven for about 5-7 more minutes so that the delicious topping can turn golden brown, and your cheesy ham and potato casserole recipe is done!
What to Serve with Cheesy Ham and Potato Casserole
On its own, ham and potato casserole is the perfect main course – the salty ham, tender potatoes, and rich and creamy cheese sauce are everything you need! To make it a complete meal, pair it with a vegetable or salad and some bread – breadsticks, homemade dinner rolls, or a crusty French baguette would be perfect! Here are some side dish options to accompany this delicious recipe:
- English Pea Salad
- Marinated Vegetable Salad
- Green Salad with Red Wine Vinaigrette
- Classic Caesar Salad
- Easy Homemade Dinner Rolls
- Cheddar Biscuits with Chives and Bacon
- Easy French Baguettes
- Green Beans and Mushrooms
- Sautéed Zucchini
Ham and Potato Casserole Recipe Variations
One of my favorite things about this cheesy potato casserole recipe is its versatility! Sure, it’s a very simple base recipe with only a few ingredients, but there are so many ways to add flavor! Here are some recipe variations to try.
- Add Veggies: you can add so much more flavor to this recipe just by adding some diced vegetables to the cheesy potato mixture. Some great options include bell peppers, yellow onions, mushrooms, peas, or green beans. No need to pre-cook them, just mix them in with the cheese sauce and potatoes before baking.
- Add Bacon: diced up cooked bacon would take this casserole to the next level! Mix chopped bacon bits into the potato mixture or sprinkle on top with the buttery cracker mixture.
- Add Shredded Cheese: if you want an extra cheesy dish, add shredded cheese to the sauce. White cheddar cheese, milk or sharp cheddar cheese, Monterey jack, or Colby jack are all great options.
- Slice the Potatoes: make a similar version by slicing the potatoes with a mandolin and layering the ham, cheese, and potatoes. This version is like creamy au gratin potatoes with ham.
- Don’t Forget the Garnish: a simple garnish of fresh parsley and green onions is the perfect finishing touch.
Cook’s Tips for Dump-and-Bake Ham and Potato Casserole
- You can prep this casserole ahead of time! Simply combine all the ingredients, cover the dish with plastic wrap, and store in the fridge for the next day.
- Cheesy ham and potato casserole is freezer-friendly, too! Store frozen in an airtight container for up to three months and thaw completely before baking.
- This recipe is a great way to use leftover ham from a holiday dinner for a next-day brunch or dinner. You can use pineapple-glazed ham, brown sugar-glazed ham, or Crock Pot cola-glazed ham.
- Instead of cubed potatoes, you can also use hash browns in this potato casserole! Use a bag of thawed frozen hash browns to cut the prep time to practically nothing.
- Leftover cheesy ham and potato casserole can be stored in the fridge for up to 4 days. Reheat leftovers in the microwave or the oven for 10-15 minutes until warmed through.
- Serving for brunch? Serve with scrambled eggs,bacon, sausage, and biscuits for a savory brunch.
- Cooking for two? Cut the ingredients in half and bake in a smaller dish. The rest of the instructions remain the same.
More Easy Casserole Recipes to Try
Dump-and-Bake Cheesy Ham and Potato Casserole
Ingredients
- 2 lbs. red potatoes (about 5 medium potatoes) peeled and diced into bite-sized cubes
- 8 oz. cream cheese, softened
- 1 packet dry ranch salad dressing and seasoning mix
- 1 can condensed cheddar cheese soup (10.75 oz) (NOT diluted)
- 8 oz. cooked, finely diced ham
- ¾ cup crushed butter crackers
- 1 tablespoon melted butter
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F.
- Spray an 8-inch or 9-inch baking dish with cooking spray.
- Place potatoes in the prepared dish.2 lbs. red potatoes (about 5 medium potatoes)
- In a separate bowl, mix together cream cheese, ranch seasoning, and condensed soup until completely combined. I use a handheld electric mixer to make sure that the cheese sauce is smooth.8 oz. cream cheese,, 1 packet dry ranch salad dressing and seasoning mix, 1 can condensed cheddar cheese soup (10.75 oz)
- Pour cheese sauce over potatoes and toss to combine.
- Cover dish tightly with foil and bake for 30 minutes (or just until potatoes are fork-tender).
- While the potatoes are in the oven, prepare the crumb topping by combining cracker crumbs with melted butter.¾ cup crushed butter crackers, 1 tablespoon melted butter
- Remove potatoes from oven. Stir in ham. Sprinkle buttered cracker crumbs over top.8 oz. cooked, finely diced ham
- Return dish to oven for 5-7 more minutes, or until topping is golden brown. Garnish with fresh parsley just before serving.Optional garnish: chopped fresh parsley
Notes
- You can prep this casserole ahead of time! Simply combine all the ingredients, cover the dish with plastic wrap, and store in the fridge for the next day.
- Cheesy ham and potato casserole is freezer-friendly, too! Store frozen in an airtight container for up to three months and thaw completely before baking.
- This recipe is a great way to use leftover ham from a holiday dinner for a next-day brunch or dinner. You can use pineapple-glazed ham, brown sugar-glazed ham, or Crock Pot cola-glazed ham.
- Instead of cubed potatoes, you can also use hash browns in this potato casserole! Use a bag of thawed frozen hash browns to cut the prep time to practically nothing.
- I used an enamelware pan, which tends to cook faster than other types of dishes. If you’re using a glass, ceramic or heavier nonstick metal pan, you will need to increase the baking time for your potatoes. They may require up to 45-55 minutes to become tender, so just check on them periodically and pull them out when your dish is ready.
- Leftover cheesy ham and potato casserole can be stored in the fridge for up to 4 days. Reheat leftovers in the microwave or the oven for 10-15 minutes until warmed through.
- Serving for brunch? Serve with scrambled eggs, bacon, sausage, and biscuits for a savory brunch.
- Cooking for two? Cut the ingredients in half and bake in a smaller dish. The rest of the instructions remain the same.
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This was such a great quick recipe! Everyone had 2 helpings!
I used butter noodles instead of potatoes, added peas and used crushed Breton crackers on top.
I was skeptical about the Ranch mix but it totally gave it flavour.
This one is a keeper!
That’s great, Kat! Your changes sound delicious! I need to try it with the noodles next. 🙂
Flavor was great but the potatoes were raw even after extra cooking time next time I will use russet potatoes instead of red
I usually cut my potatoes into cubes and microwave them for 5-7 minutes so they are partially cooked and then add everything and bake for 30 minutes. I love the flavor and texture of russets, but they take more cook time and the microwave pre-cook makes it all work.
Great suggestion, Tam! 🙂
This was a total fail for a mom that needed it to work. My tiny bite sized potatoes have been cooking for well over an hour and I’m now making an alternate meal. The potatoes are still hard! Alternate meal cooked fine so it’s not the oven. Definitely recommend cooking the potatoes first!!
I will not be making this again. I followed the instructions to a T and the potatoes were hard as a rock. I even cooked them 15 minutes more and still hard. Not happy with this receipt
Ya know most recipes can be salvaged by adding things or taking thing out but there is no hope for this, it is flavorless there is too much cheese and the ham to potato ratio is off. I apologize if I offended anyone with my comment.
So I had to improvise a lot! I used 5 eggs, mixed with 1 1/2 cups milk. Added ranch dressing from the bottle and cream cheese with green onions, cheddar cheese, 6 cooked bacon slices crumbled, and leftover pepperoni slices chopped into small pieces. After all was thoroughly blended, I poured it over 5 diced russet potatoes, diced. Baked in 400 degree oven for 35 minutes. Took it out placed crackers on top as recipe suggests! Wow! Big hit with my two nephews and their mom! Will make again!
What I love about this is the ability to grab what’s in the fridge and voila! Perfection!
That’s great, Melanie! Sounds perfect!
I jumped to the recipe after noting at the top of the page the total time required was 50 minutes. Only after I started prepping the meal (while in a time crunch, of course) did I see the disclaimer about the possibility of longer cook time. Disappointed. Really needed to know that before I started, as tonight was not a convenient night for dinner to be late.
I used about 3 medium Yukon gold potatoes and I did have to cook the potatoes for about 1 hr and 10 minutes. BUT I used a glass pan and she stated it could take 55 minutes long, so it was only about 15 minutes longer then anticipated. I’ve only just eaten some bites through the process, but it looks, smells, and tastes yummy!
I also noticed my potatoes felt hard with my fork, but when tasting for doneness they were much softer and ready when I thought using the fork test they weren’t! (I also used a smaller glass pan, which could by why the potatoes took longer as well) thank you for the wonderful recipe!
Read the comment with noodles and peas, I will have to try that one too. Sounds yummy!
Thanks, Michelle! So glad that you enjoyed it! 🙂
Has anyone used frozen hash browns in the recipe?
Hey, Jackie! I love that idea, but I’ve never tried it myself. Let me know if you give it a shot!
Unmade this recipe using about 4 c frozen hash browns (diced) which cooked in about 30 min as the recipe state. Family loved!
Thanks for letting me know, Jackie! I’ll have to try it with the hash browns — great shortcut!
I made this last night for the family. It was enjoyed by everyone. After reading the reviews I parboiled the potatoes to ensure we had a shorter backing time. Since the potatoes were mostly cooked I added the ham at the same time. Baked it for 20 minutes, add the crackers and baked for another 5-7. Worked great.
Thank you for your feedback, Rana! We’re happy to hear you enjoyed the recipe.