Ham and Potato Casserole

Ingredients

• 3–4 cups potatoes, peeled and diced (or thinly sliced)

• 2 cups cooked ham, diced

• 1 small onion, chopped (optional)

• 1½ cups shredded cheese (cheddar or a cheddar blend)

• 1 can (10–11 oz) cream of chicken or cream of mushroom soup

• ½ cup milk

• Salt and pepper to taste

• 1–2 tablespoons butter (optional)

Instructions

1. Preheat oven to 375°F (190°C).

2. Prepare potatoes

   • Boil diced potatoes for 5–7 minutes until just tender, then drain.
     (If slicing thin, you can skip boiling.)

3. Mix sauce

   • In a bowl, stir together soup, milk, salt, and pepper.

4. Assemble casserole

   • Lightly grease a baking dish.

   • Layer potatoes, ham, onion, and cheese.

   • Pour soup mixture evenly over the top.

   • Dot with small pieces of butter if using.

5. Bake

   • Cover with foil and bake for 30 minutes.

   • Remove foil and bake another 15–20 minutes until bubbly and lightly golden.

6. Rest & serve

   • Let sit 5 minutes before serving.

Easy Variations

• Extra creamy: Add ¼ cup sour cream to the sauce

• Crunchy topping: Sprinkle crushed crackers or breadcrumbs on top before the last 15 minutes

• Veggie add-ins: Peas, broccoli, or corn work well

If you want, I can make this super quick, cheesy deluxe, or sized for a large group.