We always have this the day after making a big ham for dinner. It’s a way to re-purpose the leftover ham in a way that it tastes like a brand new meal. It’s something different than ham sandwiches over and over again. I usually toss in a little extra cheese and crumble some bacon on the top for a super tasty dish. All my kids really like this and I can hardly ever get them to eat anything with the word casserole in it. Check out what they are saying about this recipe over at Spend With Pennies:
“This Ham and Potato Casserole is a delicious and very simple dinner! Ham and potatoes smothered in a homemade cheesy sauce! It makes a big meal and it’s not expensive to make!”
We love having this at our house. It’s so filling!
Ingredients
3 tablespoons Land O’ Lakes butter
3½ tablespoons Gold Medal flour
1 small onion
¾ cup milk
1 cup Swanson low sodium chicken broth
salt to taste
½ teaspoon pepper
1 cup sharp cheddar, shredded
3 lbs potatoes, peeled and diced
2 cups ham, diced
2 cups Bird’s Eye frozen peas, defrosted
1 cup sharp cheddar cheese (or to taste)
Instructions
Preheat oven to 400 degrees.
Over medium heat, melt butter in a saucepan. Add onion and stir until softened, about 4 minutes. Add flour and cook an additional 2 while stirring.
Pour in pour in chicken broth and milk all at once. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheese.
Place ½ of the potatoes in a 9×13 pan. Sprinkle with ham and peas. Top with remaining potatoes. Pour sauce over top.
Cover with foil and bake 45-50 minutes or until potatoes are fork tender. Remove foil (carefully, it will steam), top with remaining cheese and bake an additional 15-20 minutes or until potatoes are soft and cheese is lightly browned.
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Quick Tip: This can be made ahead of time and put in the freezer.
Thanks again to Spend With Pennies for this traditionally tasty recipe.
