Prep 15 mins
Cook 45 mins
Great recipe for leftover ham, & boiled potatoes. I alway cook extra so I can just make this easy to make casserole. You can always use deli thick sliced ham as well as your choice of veggies.
- 2 (10 3/4 ounce) cans cream of mushroom soup or 2 (10 3/4 ounce) cans cream of chicken soup
- 2 cups cooked ham (cut or torn into fair size pieces)
- 2 large potatoes, cooked but still firm, quartered, then thick sliced
- 1 1⁄4 cups milk or 1 1⁄4 cups half-and-half
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 2 cups Velveeta cheese, sliced and cubed
- 1⁄2 cup green onion, chopped
- 3⁄4 cup frozen broccoli (Good without veggies, optional) (optional) or 3⁄4 cup fresh broccoli, partially cooked (Good without veggies) (optional)
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon celery salt
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1 cup colby cheese or 1 cup cheddar cheese, grated
- In a sauce pan combine soup, milk, butter, chopped onions, and Velveeta cheese.
- Stir several times until the cheese is melted.
- Remove from heat and fold in the mayonnaise and sour cream.
- In a bowl combine ham, potatoes, seasonings, the broccoli or choice of vegetable if adding one, and only 1/2 of the sauce.
- Set aside the other 1/2 sauce covered with a lid.
- Sprinkle the cheese evenly over the casserole.
- Bake in hot 375° oven uncovered for 20 to 30 minutes or until the cheese topping turns light toasty brown.
- Note: The extra sauce will be re-heated and served in a separate bowl or small individual bowls and spooned over the finished casserole servings at the table.
- Served with a nice green salad and french bread makes a nice meal.
I will purposely make a ham just so I can have leftovers in order to makes this great dish again! The combination of ingredients can't be beat . . . producing a comfort food at its best. I used the cream of chicken soup and I threw in some broccoli. Yum, yum. Thanks so much for sharing this, Lady Laura.