Dump-and-Bake Cheesy Ham and Potato Casserole

3.40 from 5 votes

Dump-and-Bake Cheesy Ham and Potato Casserole

This easy ham and potato casserole is quick and easy comfort food dinner! Savory ham, tender potatoes, and a simple cheese sauce combine to make an easy dump-and-bake dinner.

Course Dinner

Cuisine American

Keyword casserole, cheesy ham and potatoes, ham, ham and potato casserole, potatoes

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 377.8kcal

Author Blair Lonergan

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.

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