Description
Quick Leftover Ham Potato Casserole combines tender potatoes, savory ham, and rich cheese for a cozy family meal.
Ingredients
Scale
- 2 cups Cubed cooked ham (Use leftover ham or diced deli ham.)
- 4 medium Russet potatoes (Or substitute with Yukon Golds for buttery taste.)
- 1 medium Onion (Chopped.)
- 2 cups Cheddar cheese (Shredded; reserve some for topping.)
- 4 tablespoons Unsalted butter (Can substitute with olive oil.)
- 1/4 cup All-purpose flour (Can use gluten-free flour.)
- 2 cups Whole milk (Consider almond milk as a dairy-free alternative.)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Ground mustard (Adjust to taste.)
- 1 teaspoon Garlic powder (Adjust to taste.)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Cube the leftover ham and russet potatoes into 1-inch pieces.
- Bring a pot of salted water to a boil and add cubed potatoes. Boil for about 5 minutes until starting to soften, then drain.
- In the same saucepan, whisk in flour, cooking for 1 minute. Gradually add milk, whisking until thickened, around 3-4 minutes.
- Season the sauce with salt, pepper, ground mustard, and garlic powder.
- In a large mixing bowl, combine ham, boiled potatoes, and cheddar cheese. Pour the sauce over and toss to coat.
- Transfer to a greased baking dish and sprinkle reserved cheddar cheese on top.
- Bake for about 45 minutes until bubbly and golden brown.
- Let the casserole rest for 10-15 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg