Crockpot Ham And Potato Casserole Recipe

Introduction

This Crockpot Ham and Potato Casserole is the perfect comfort meal for busy weeknights. Tender potatoes, savory ham, and melted cheese combine in a creamy sauce that simmers slowly to deliver rich, satisfying flavors. Best of all, it requires minimal prep and mostly cooks itself while you go about your day.

Ingredients

• 4 cups potatoes, diced (About 4 medium potatoes)
• 2 cups cooked ham, diced
• 1 cup shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 medium onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (Optional)

Instructions

1. Step 1: Prepare the ingredients by dicing the potatoes and cooked ham, and chopping the onion.
2. Step 2: In a mixing bowl, combine the cream of mushroom soup and milk, stirring until smooth.
3. Step 3: In the crockpot, layer half of the diced potatoes evenly.
4. Step 4: Sprinkle half of the diced ham over the potatoes, then add half of the diced onion and half of the shredded cheddar cheese.
5. Step 5: Repeat the layers with the remaining potatoes, ham, onion, and cheese.
6. Step 6: Pour the soup and milk mixture evenly over the layered ingredients in the crockpot.
7. Step 7: Season the top layer with garlic powder, salt, black pepper, and paprika if using.
8. Step 8: Cover the crockpot and cook on low for about 6 hours, or until the potatoes are tender.
9. Step 9: Once cooked, check for seasoning and adjust if necessary. Serve hot.

Tips & Variations

• Use Yukon Gold potatoes for a creamy texture or red potatoes for a firmer bite.
• Add a cup of frozen peas or green beans in Step 4 for extra veggies.
• Swap cream of mushroom soup for cream of celery or chicken soup if preferred.
• Top with extra cheese in the last 15 minutes of cooking for a golden crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a covered dish in a 350°F oven until warmed through. This casserole does not freeze well due to the potato texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ham instead of cooked ham?

This recipe calls for cooked ham to ensure it is fully cooked and safe to eat. Using fresh ham would require additional cooking time and could dry out the potatoes.

Can I shorten the cooking time?

Cooking on high for 3-4 hours can reduce the wait, but the potatoes may not become as tender as when cooked low and slow. For best results, use the low setting.

Crockpot Ham And Potato Casserole Recipe

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★★★★★

4.6 from 89 reviews

• Author: Sarah
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Crockpot Ham and Potato Casserole is a wholesome, comforting slow cooker dish perfect for busy midweek dinners. Featuring tender potatoes layered with savory ham, onions, cheddar cheese, and a creamy mushroom soup base, it effortlessly cooks low and slow to meld flavors into a hearty meal. Ideal for those seeking a warm, satisfying casserole with minimal prep and hands-off cooking.

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Ingredients

Scale 1x2x3x

Vegetables and Protein

• 4 cups potatoes, diced (about 4 medium potatoes)
• 2 cups cooked ham, diced
• 1 medium onion, diced

Dairy and Soup

• 1 cup shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)

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Instructions

1. Prepare the ingredients: Dice the potatoes and cooked ham, and chop the onion into small pieces to ensure even cooking and easy layering in the crockpot.
2. Combine soup and milk: In a mixing bowl, stir together the cream of mushroom soup and milk until the mixture is smooth and well blended to create a creamy base for the casserole.
3. Layer the potatoes: Spread half of the diced potatoes evenly on the bottom of the crockpot to start building the casserole layers.
4. Add ham, onion, and cheese layers: Sprinkle half of the diced ham over the potatoes, then add half the diced onion and half the shredded cheddar cheese on top, distributing evenly for balanced flavor.
5. Repeat layering: Add the remaining potatoes, followed by the rest of the ham, onion, and cheese to create the second layer of the casserole.
6. Pour the soup mixture: Drizzle the combined cream of mushroom soup and milk mixture evenly over the layered ingredients to bind them during cooking.
7. Season the top: Sprinkle garlic powder, salt, black pepper, and paprika over the top layer to enhance the taste and add a subtle warmth from the paprika, if using.
8. Cook in crockpot: Cover the slow cooker and cook on low heat for about 6 hours, or until potatoes are tender and the casserole is cooked through.
9. Serve: Check the seasoning after cooking and adjust if needed, then serve the casserole hot for a delicious, comforting meal.

Notes

• You can substitute cream of mushroom soup with cream of chicken or celery soup if preferred.
• For a dairy-free version, use a plant-based milk and cheese alternative.
• Add chopped fresh herbs like parsley or thyme at the end for extra flavor.
• This recipe can be doubled to feed a larger group; just make sure your crockpot is large enough.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Keywords: crockpot casserole, ham and potato casserole, slow cooker recipes, comfort food, easy dinner, creamy casserole