This Ham and Potato Casserole recipe takes about about an hour and a half from start to finish, but it’s so worth it. And the whole family loves it I mean, what’s not to love?
First, it’s loaded with thinly sliced potatoes flavored with bits of celery and red bell pepper.
Then there’s the rich, creamy goodness that I can forget in the oven for almost an hour and get a few other things done while it’s cooking.
Plus, it is all from scratch. No boxes, no mixes, no canned soup. It’s all homemade baby!
You can peel your potatoes or leave skins on.
You can use red, orange or yellow bell peppers or all three!
It calls for cheddar cheese, but you could use any kind you like or leave it off. It’s really up to you.
The recipe lists milk and half & half, but you can switch it up several different ways depending on what you have on hand and the desired richness you’re seeking:
- 1 cup milk and 1 cup half and half2 cups milk
- 1 cup milk and 1 cup heavy cream
- 2 cups evaporated milk
- 1 cup milk and 1 cup evaporated milk
See what I mean? These variations are listed on the recipe below.
I also love that this is another awesome way to use leftover ham during the holidays!
Next time you have left over ham in the fridge, or just need a frugal meal to add to the menu, try this recipe for Ham and Potato Casserole. I’d love to hear what you think! Your recipe is below!