Easy Ham Casserole Recipes

Creamy Ham and Potato Casserole

This creamy ham and potato casserole combines tender potatoes, diced ham, sautéed onions, cheddar cheese, homemade cream sauce, and a crisp stuffing topping. It is a comforting way to turn leftover ham into a complete family dinner.

Ingredients

• 5-6 medium potatoes, peeled and diced
• 2 cups diced cooked ham
• 1/4 cup finely chopped onion
• 2 tablespoons butter
• 1 cup shredded cheddar cheese
• 1 cup dry stuffing crumbs or seasoned breadcrumbs
• Salt and black pepper, to taste

For the Homemade Cream Sauce

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk

Directions

1. Preheat the oven to 350F. Lightly grease a 9 x 13-inch casserole dish.
2. To make the cream sauce, melt 1/3 cup butter in a medium saucepan over medium heat.
3. Whisk in the flour and black pepper. Cook for about 1 minute, stirring constantly.
4. Slowly whisk in the chicken broth until smooth.
5. Bring the mixture to a gentle boil and continue stirring until it begins to thicken.
6. Whisk in the milk and cook until the sauce is smooth and thick enough to coat a spoon. Remove it from the heat and set aside.
7. In a small skillet, melt 2 tablespoons butter over medium heat.
8. Add the chopped onion and cook until softened. Season lightly with salt and pepper.
9. Spread the diced potatoes evenly in the prepared casserole dish.
10. Add the sautéed onion and diced ham. Stir gently to combine.
11. Sprinkle the shredded cheddar cheese over the potato mixture.
12. Pour the homemade cream sauce evenly over the casserole.
13. Cover the dish with foil and bake for 35 minutes.
14. Remove the foil and test the potatoes with a fork. If they are nearly tender, sprinkle the stuffing crumbs or breadcrumbs over the top.
15. Return the casserole to the oven and bake uncovered for another 10-15 minutes, or until the potatoes are tender, the topping is lightly browned, and the center reaches 165 F.
16. Let the casserole rest for 5-10 minutes before serving.

Ham, Broccoli and Tortellini Casserole

This ham, broccoli and tortellini casserole combines cheese-filled pasta, tender broccoli, diced ham, homemade white sauce, melted cheese, and a crisp breadcrumb topping. It is a creamy family dinner that works especially well when you have leftover ham and frozen tortellini on hand.

Ingredients

• 1 package (20 ounces) refrigerated or frozen cheese tortellini
• 2 cups broccoli florets
• 2 cups diced cooked ham
• 1 cup shredded cheddar, Swiss, or Monterey Jack cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

For the Homemade White Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

Directions

1. Preheat the oven to 375F. Lightly grease a 2-quart casserole dish.
2. Cook the tortellini according to the package directions until just tender.
3. Add the broccoli during the last 2-3 minutes of cooking so it becomes crisp-tender.
4. Drain the tortellini and broccoli well and set aside.
5. To make the white sauce, melt 2 tablespoons butter in a medium saucepan over medium heat.
6. Whisk in the flour and cook for about 1 minute, stirring constantly.
7. Slowly whisk in the milk until the mixture is smooth.
8. Continue stirring until the sauce thickens enough to coat a spoon.
9. Season the sauce with salt and black pepper, then remove it from the heat.
10. Stir the garlic powder and 1/2 cup of the shredded cheese into the warm sauce until the cheese melts.
11. In a large bowl, combine the cooked tortellini, broccoli, diced ham, and cheese sauce.
12. Fold the ingredients together until everything is evenly coated.
13. Spoon the mixture into the prepared casserole dish.
14. Sprinkle the remaining 1/2 cup of cheese over the top.
15. Mix the breadcrumbs with the melted butter and sprinkle the mixture evenly over the cheese.
16. Bake uncovered for 20-25 minutes, or until the casserole is bubbling, the topping is lightly browned, and the center reaches 165 F.
17. Let the casserole rest for 5 minutes before serving.

Creamy Ham and Rice Casserole

This creamy ham and rice casserole combines cooked rice, diced ham, broccoli or peas, cheddar cheese, and a simple creamy sauce. It is an easy pasta-free dinner and a practical way to use both leftover ham and leftover rice.

Ingredients

• 3 cups cooked white or brown rice
• 2 cups diced cooked ham
• 1 1/2 cups lightly steamed broccoli, thawed peas, or mixed vegetables
• 1 can (10.5 ounces) condensed cream of chicken or cream of celery soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 3/4 cup breadcrumbs or crushed buttery crackers
• 2 tablespoons butter, melted

Directions

1. Preheat the oven to 350F. Lightly grease a 2-quart casserole dish.
2. In a large bowl, stir together the cream soup, milk, garlic powder, onion powder, and black pepper until smooth.
3. Add the cooked rice, diced ham, vegetables, and 1/2 cup of the shredded cheese.
4. Fold everything together until the rice and ham are evenly coated with sauce.
5. Spoon the mixture into the prepared casserole dish.
6. Sprinkle the remaining 1/2 cup of cheese over the top.
7. Combine the breadcrumbs or cracker crumbs with the melted butter.
8. Sprinkle the topping evenly over the cheese.
9. Bake uncovered for 20-25 minutes, or until the casserole is bubbling, the topping is golden brown, and the center reaches 165F.
10. Let the casserole rest for 5 minutes before serving.