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Cheesy Ham and Potato Casserole

Cheesy ham and potato casserole is the best no-fuss breakfast, brunch, or dinner! Easy to make ahead of time, it’s an easy way to transform leftovers into an irresistible dish everyone will enjoy. 

ham and potato casserole
This ham and potato casserole is the best dish for feeding a hungry family.

Why You’ll Love This Ham and Potatoes Casserole 

  • It’s the best way to use up and repurpose leftovers in a brand new meal everyone will look forward to digging into. 
  • A crowd-pleasing dish, it’s great for potlucks, holiday breakfasts or brunches, and everything in between. 
  • You can mix and match your favorite add-ins to satisfy all your tastebuds
  • Easily prepared ahead of time, it’s a stress-free breakfast perfect for those mornings when you wake up late. 
  • Creamy and cheesy, it comes together with simple ingredients for an irresistibly tasty budget-friendly recipe. 
ham and potato casserole in a dish
Loaded with ham, bacon, and cheese, this is the ultimate comfort food recipe.

Key Ingredients

Featuring classic breakfast ingredients, this potato and ham casserole is high-protein, loaded with flavor, and suitable to serve any time of day. 

  • Hash browns – Frozen plain hash browns make assembly a breeze with no cutting or shredding required. 
  • Ham – Cooked, diced ham is mixed in for extra protein and a smokey taste. 
  • Bell pepper – We love to include red bell pepper for extra color, texture, and nutrients. 
  • Condensed cream of potato soup – This is our secret to a rich, luscious filling that will have all your guests licking their plates. 
  • Sour cream – Whole sour cream helps thicken the filling and add a slightly tangy flavor that’s unbelievably delicious. 
  • Cheese – Plenty of cheese belongs here! Shredded sharp Cheddar and Parmesan cheese take this ham and potato casserole to the next level. 
  • Seasonings – Salt, garlic powder, onion powder, and black pepper help enhance the savoriness of the dish. 
  • Bacon – Everything tastes better with bacon! Crumbled on top, it adds a bit of crunch and salty goodness no one can resist. 

Pro-Tips for the Best Chessy Ham and Potato Casserole

This ham and potatoes casserole is one of the easiest recipes you’ll ever make, especially when you follow our best tips and tricks below! 

  • Cook the Ham. This casserole does not stay in the oven long enough for raw ham to cook completely. So, be sure to use leftover or pre-cooked ham. 
  • Seed the Pepper. Before you assemble the ingredients, slice your pepper in half, and remove the seeds before chopping it up and adding it to this potato and ham casserole. Otherwise, they’ll be floating throughout the entire dish! 
  • Stir Well. For the best results, combine your casserole filling in a large bowl, and stir until all the ingredients are well-incorporated and coated with soup and sour cream. 
  • Cover the Dish. We bake this ham and potato casserole uncovered in the oven. However, if the top begins to brown too quickly, cover it with foil, and return the dish to the oven until it is fully baked. 
ham and potato casserole in a dish
Make a double-batch, because this recipe will go fast!

Make Ahead Options

We love to prepare this cheesy ham and potato casserole in advance. Then, all you have to do is pop it in the oven the next day. Follow the storage instructions below to keep it fresh. 

Make Ahead: Prepare your casserole as the recipe card states. Then, cover it with aluminum foil, and store it in the fridge for up to 1 day. When you’re ready to eat, bake as normal, and add a few minutes as needed to fully melt the cheese.

Refrigerator: Once baked and fully cooled, this ham and potato casserole can be covered with foil or transferred to an airtight container and stored in the fridge for up to 4 days. 

Reheating: When you’re ready to eat, warm leftovers in the microwave for 1-2 minutes. Or, place them back in the oven at 350°F until your desired temperature is reached. 

Serving Suggestions

One of the great things about this ham and potatoes casserole is that it can be served any time of day for a satisfying main course. If you’re preparing it for breakfast or brunch, it makes for an impressive spread when paired with fresh fruit, make-ahead french toast casserole, and muffin pan mini quiche

Or, whip it up for dinner with healthy sides like kale brussel sprout salad and butter and garlic mushrooms.  

Ham and Potato Casserole in a dish
Bring this cheesy ham and potato casserole to holiday meals, potlucks, and more.

Cheesy Ham and Potato Casserole Common Questions

What ham is best for this potato and ham casserole? 

Any ham can be used for this recipe as long as it is cooked. Use leftover ham, pre-cooked ham, or make your own for this cheesy ham and potato casserole recipe. 

Can I halve this cheesy ham and potato casserole? 

Yes, if needed you can cut this recipe in half, but you’ll want to use a smaller baking dish if you do. 

Can I use turkey instead of ham? 

Any meat you like best can be used in this recipe. Just make sure it is fully cooked. 

Can I make ham and potato casserole ahead of time?

This is one of those dishes that’s best served fresh and hot out of the oven; that said, it does reheat very well. We would recommend making this dish no more than a couple of hours in advance.

Also Try Cheesy Tater Tot Breakfast Casserole 

More to Cook and Eat 

Did you make this?

Please give us a rating and comment below. We love hearing from you!

ham and potato casserole in a dish

Cheesy Ham and Potato Casserole

5 from 38 ratings
Cheesy ham and potato casserole is the best no-fuss breakfast, brunch, or dinner! Easy to make ahead of time, it’s an easy way to transform leftovers into an irresistible dish everyone will enjoy.
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 8 servings
Author: Amy Dong


  • 32- oz hash brown potatoes, frozen, unseasoned
  • 2 cups ham, cooked, diced
  • 1 red bell pepper, seeded and chopped
  • 21 oz condensed cream of potato soup, from 2 (10.5oz) cans
  • 16 oz sour cream
  • 2 cups sharp Cheddar cheese, shredded
  • ¼ tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
  • 1 ½ cups Parmesan cheese, freshly shredded
  • 6 slices bacon, cooked, crumbled


  • In a large bowl, combine the frozen hash browns, ham, bell pepper, cream of potato soup, sour cream, Cheddar cheese, salt, garlic powder, onion powder, and black pepper. Gently mix until thoroughly incorporated.
  • Spread the mixture into a greased 9×13 baking dish.
  • Sprinkle Parmesan cheese and crumbled bacon on top.
  • If using right away: Preheat the oven to 375F and bake for 45 min to 1 hour or until the cheese is bubbly and golden on top.
    If not using right away: cover with foil and place in the fridge. When ready to use, remove the foil, and bake at 375F for 45 min to 1 hour.


  • Real bacon bits can work in a pinch.
  • Dish can be assembled the night before and baked the next morning.
  • If you enjoyed this recipe, please come back and give it a rating♡

Nutrition (per serving)

Serving: 1serving | Calories: 555kcal | Carbohydrates: 26g | Protein: 27g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 755mg | Potassium: 608mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1256IU | Vitamin C: 29mg | Calcium: 497mg | Iron: 2mg
Course: breakfast/brunch, Dinner, Lunch
Cuisine: American
Diet: Gluten Free
Method: Oven
5 from 38 votes (28 ratings without comment)

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Recipe Rating


    • Patricia
    • 5 stars

    1st time making this dish. Followed it as written. It was too much for 2 people, but I’m looking forward to leftovers tomorrow night. We thought it was great! This recipe is a keeper! TY for sharing

      • Amy Dong

      Yay, that makes my day, Patricia! 🙂 🙂

    • Helen
    • 5 stars

    I made this tonight, and it was really delicious, with the bacon and Parmesan finishing it off nicely! I ended up buying a small slab of ham since I didn’t have quite enough leftover ham from Easter, so about 3 cups, which was the perfect amount. The only problem was that the diced hash browns didn’t cook enough in an hour and probably needed 15-30 minutes more. I had wanted to use shredded hash browns, but every single bag of them was frozen solid, like a brick, and they wouldn’t have worked unless I totally defrosted them. Anyway, I’m sure I’ll make it again with some adjustments, so thanks for the great recipe!

      • Amy Dong

      You’re so welcome, Helen! Yes, try the shredded hash browns defrosted next – you’ll love it!

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