Leftover Ham -n- Potato Casserole

This easy, cheesy ham and potato casserole uses up leftover Christmas or Easter ham! It’s perfect for a post-holiday breakfast or an easy weeknight dinner. My family looks forward to this classic combination.

Decadently cheesy, crispy, and hearty ham and potato casserole makes for the perfect bite any time of day. This simple, pantry-friendly recipe will win over even the pickiest of eaters with its bold savory flavor. You’ll never look at leftovers the same way again — try this top-rated casserole recipe for a delightfully creamy dish that the entire family will enjoy.

How to Make Ham and Potato Casserole

This deliciously down-home dish is too easy not to make. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:

Start by bringing potatoes to a boil, then reducing the heat and simmering until they are tender. While the potatoes cook, saute leftover ham and onions in butter until the onions are translucent. Next, make a light roux and swirl in cheddar cheese.

Pour the cheese mixture over ham and potatoes, top with breadcrumbs, and bake until golden brown. Serve piping hot for a luscious bite of breakfast-y goodness that’s perfect for both busy weeknights and holiday brunches.

What to Serve WIth Ham and Potato Casserole

Leftover ham and potato casserole is an enticingly cheesy bake that pairs well with a range of dishes. Try serving it with asparagus, buttery dinner rolls, or roasted broccoli for a complete, wow-worthy meal.

How to Store Ham and Potato Casserole

Refrigerate leftover casserole in an airtight container (or casserole dish covered in foil) for up to four days. Reheat at 325 degrees F for best results.

Ingredients

• 6 small potatoes, peeled and cut into 1/2-inch cubes
• 7 tablespoons butter, divided
• ⅔ pound leftover cooked ham, cut into 1/2-inch cubes
• 1 small onion, finely chopped
• 3 tablespoons all-purpose flour
• 1 ½ cups milk
• salt and ground black pepper to taste
• 1 (8 ounce) package shredded Cheddar cheese
• ¼ cup bread crumbs

Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
2. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
3. When the potatoes are almost finished, melt 3 tablespoons butter in a skillet over medium heat. Add ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat.DOTDASH MEREDITH FOOD STUDIOS
4. Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.
5. Melt remaining 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
6. Gradually whisk milk into the flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Reduce heat to medium-low and stir in Cheddar cheese until melted.DOTDASH MEREDITH FOOD STUDIOS
7. Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.DOTDASH MEREDITH FOOD STUDIOSDOTDASH MEREDITH FOOD STUDIOS
8. Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
9. Serve hot and enjoy!