Ham & Potato Casserole

READY IN: 1hr 30mins
Recipe by Teresa Fadley

This is a very easy and delicious stick to your ribs casserole. Serve it with a salad and bread & butter.........a real man-pleaser!

Top Review by HOUSEMANAGER Charle

In theory I expected this to be good old “Comfort Food” but unfortunately it didn’t turn out that way for me. I found that once I got it all mixed up that two cans of soup plus a cup of milk just made it way to liquid. I think part of the problem here was that I was closer to having six potatoes as opposed to ten, which would have absorbed much more of the sauce. When I took it out a hour later the vegetables were still not quite cooked and all the cheese just disappeared into the soup mixture. I also found that one large onion was quite overpowering with the vegetables. Never-the-less I’m submitting a photo of this dish in gratitude of your sharing it, I just wish I could have given you a more positive review. What can I say... you win some you loose some.

Ingredients Nutrition


  1. Peel and slice potatoes, carrots, and onion.
  2. Mix ham cubes with vegetables.
  3. spray 11x14 baking dish with Pam.
  4. Put vegetables in dish.
  5. Mix soups and milk with a wire whisk.
  6. When smooth add to vegetables and ham.
  7. Mix well then sprinkle with salt& pepper.
  8. You may cover the top with sliced Velveeta cheese if you prefer.
  9. Cover with aluminum foil and bake 1 hour at 350 or until vegetables are tender.
  10. Note: When ham prices are low, usually at Christmas& Easter I always buy 2 hams, cube it, then can it into pint jars.
  11. This way the ham is always tender and has it's own natural juices. I mix the juices with the soups.

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