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Ham and Potato Casserole Recipe

A delightful twist on a classic dish.
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Ingredients
  

4 cups diced potatoes (about 4 medium potatoes)

2 cups cubed cooked ham

1 small onion, finely chopped

2 cups shredded cheddar cheese

1 cup cream of mushroom soup (or homemade)

1 cup whole milk

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup breadcrumbs (optional for topping)

2 tablespoons butter, melted (if using breadcrumbs)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large pot, add the diced potatoes and cover with water. Bring to a boil and cook for about 10 minutes, or until just tender. Drain and set aside.

      In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

        In a large mixing bowl, combine the cooked potatoes, cubed ham, sautéed onions, shredded cheddar cheese, cream of mushroom soup, whole milk, garlic powder, dried thyme, salt, and pepper. Mix well until all ingredients are evenly coated.

          Pour the mixture into a greased 9x13 inch casserole dish, spreading it out evenly.

            If using breadcrumbs, mix them with the melted butter and sprinkle evenly over the top of the casserole for a crispy finish.

              Cover the casserole dish with foil and bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.

                  Remove from the oven and let it cool for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8