Ah, Crockpot Ham and Potato Casserole—creamy, comforting, and perfect for an easy weeknight meal. 🥔🍖 Here’s a solid recipe:
🥘 Ingredients (6–8 servings)
- 3–4 cups cooked ham, diced
- 4–5 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
- 1 medium onion, finely chopped
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 cup milk
- ½ tsp garlic powder
- Salt and pepper to taste
- 1–2 tbsp butter, cut into small pieces
🥄 Instructions
1. Prepare the Crockpot
- Lightly grease the crockpot with cooking spray or butter.
2. Layer Ingredients
- Place half of the diced potatoes in the crockpot.
- Top with half of the chopped onion and half of the ham.
- Sprinkle 1 cup of shredded cheese over the layer.
- Repeat the layers with the remaining potatoes, onion, ham, and cheese.
3. Mix Soup Mixture
- In a bowl, whisk together soup, milk, garlic powder, salt, and pepper.
- Pour evenly over the layered ingredients.
4. Add Butter
- Dot the top with small pieces of butter to help with creaminess and browning.
5. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender and casserole is bubbly.
6. Serve
- Optional: Sprinkle extra cheese or chopped parsley on top before serving.
- Serve warm as a hearty main dish or side.
💡 Tips:
- For extra flavor, add diced bell peppers, cooked bacon, or a sprinkle of smoked paprika.
- You can substitute cream of mushroom soup with cream of chicken or cream of celery for a different flavor profile.
- Make sure potatoes are cut evenly so they cook uniformly.
If you want, I can give a “super creamy, extra cheesy version” that melts in your mouth and tastes like it came from a restaurant.
Do you want me to do that?
