I used to think casseroles were boring until I made this ham and potato version with cream of mushroom soup. Now it’s what I throw together on those nights when everyone’s hungry and I need something filling that actually tastes good.
The best part? You probably have most of these ingredients already. Some leftover ham, a few potatoes, and a couple cans of cream of mushroom soup—that’s really all you need to get started. It’s the kind of meal that feels like comfort food without requiring you to stand over the stove for an hour. Just layer everything in a baking dish, pop it in the oven, and you’re done.
Why You’ll Love This Ham and Potato Casserole
- Perfect for using leftover ham – This is a great way to transform holiday ham into a completely different meal that your family will actually look forward to eating.
- Simple, everyday ingredients – With just ham, potatoes, mushrooms, and a can of cream of mushroom soup, you probably have most of what you need already in your kitchen.
- Comforting one-dish meal – Everything bakes together in one casserole dish, giving you a complete dinner with protein and veggies without juggling multiple pots and pans.
- Great for meal prep – This casserole reheats beautifully, so you can make it ahead for busy weeknights or enjoy leftovers for lunch throughout the week.
What Kind of Ham Should I Use?
For this casserole, you’ll want to use cooked ham since it’s just getting warmed through in the oven. Leftover holiday ham works perfectly here, and it’s honestly one of the best ways to use up those extras sitting in your fridge. Deli ham can work in a pinch, but try to get it sliced thick so you can cube it up into hearty chunks. If you’re buying ham specifically for this recipe, a ham steak from the meat counter is a great option – just dice it up into bite-sized pieces. Stay away from honey-baked or heavily glazed hams, as the sweetness can be a bit much when mixed with the creamy mushroom soup.
Options for Substitutions
This casserole is pretty forgiving and works well with a few simple swaps:
- Ham: Leftover ham works great here, but you can also use diced deli ham, cooked bacon, or even rotisserie chicken if you want to switch things up. Just keep the amount roughly the same.
- Potatoes: Any potato variety will do the job – russets, Yukon golds, or red potatoes all work fine. You can even use frozen hash browns if you’re short on time, though you might want to reduce the cooking time slightly.
- Cream of mushroom soup: If you’re not a mushroom fan, try cream of chicken or cream of celery soup instead. You can also make a simple white sauce with butter, flour, and milk if you prefer to skip the canned soup.
- Fresh mushrooms: Fresh mushrooms add nice texture, but you can leave them out entirely or use a 4 oz can of sliced mushrooms (drained) if that’s what you have on hand.
- Milk: Whole milk gives the creamiest result, but 2% milk, half-and-half, or even chicken broth will work if that’s what you’ve got in the fridge.
Watch Out for These Mistakes While Cooking
The biggest mistake with this crockpot casserole is not slicing your potatoes thin enough – aim for about 1/4 inch thick slices so they cook evenly and become tender within the 4-6 hour window, otherwise you’ll end up with crunchy centers.
Another common error is skipping the step of greasing your crockpot, which can cause the bottom layer to stick and burn, so give it a quick spray with cooking spray before layering.
To avoid a watery casserole, make sure you’re not adding extra liquid beyond what’s called for, and if your mushrooms are particularly wet, pat them dry with a paper towel first.
Finally, resist the urge to lift the lid and check on things too often – each peek releases heat and can add 15-20 minutes to your cooking time, so trust the process and only check once near the end.
What to Serve With Ham and Potato Casserole?
This hearty casserole is pretty filling on its own, so I like to keep the sides simple and fresh to balance out all that creamy goodness. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly, or you could go with steamed green beans or roasted broccoli for something easy. Dinner rolls or buttermilk biscuits are always a hit for soaking up any extra sauce on your plate. If you want to add a bit of sweetness to the meal, glazed carrots or a simple coleslaw work really well alongside this dish.
Storage Instructions
Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. It actually tastes even better the next day after all the flavors have had time to hang out together!
Freeze: You can freeze this casserole for up to 3 months, which makes it great for meal prep. Let it cool completely, then wrap it tightly in plastic wrap and foil, or portion it out into individual servings in freezer-safe containers.
Reheat: To warm it up, cover with foil and bake at 350°F for about 20-25 minutes if it’s from the fridge, or 45-50 minutes if frozen. You can also microwave individual portions for 2-3 minutes, stirring halfway through to heat evenly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 240-360 minutes |
| Total Time | 250-375 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2250-2500
- Protein: 110-125 g
- Fat: 55-65 g
- Carbohydrates: 305-340 g
Ingredients
- 3.5 cups ham (diced into 1/2-inch cubes)
- 8 large potatoes (peeled and sliced into 1/4-inch rounds)
- 8 oz fresh mushrooms (sliced)
- 1/2 large onion (finely diced for even distribution)
- 22 oz cream of mushroom soup (I use Campbell’s to ensure a thick consistency)
- 1 cup whole milk (I prefer Horizon Organic whole milk for a richer sauce)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Step 1: Prepare All Ingredients
- 8 large potatoes
- 3.5 cups ham
- 1/2 large onion
- 8 oz fresh mushrooms
Peel and slice the potatoes into 1/4-inch rounds—keeping them uniform ensures even cooking.
Dice the ham into 1/2-inch cubes and finely dice the onion so it distributes evenly throughout the casserole.
Slice the fresh mushrooms into even pieces about 1/4-inch thick.
Having everything prepped and ready before assembly makes the layering process much smoother and prevents the potatoes from browning.
Step 2: Create the Sauce Base
- 22 oz cream of mushroom soup
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
In a bowl, whisk together the cream of mushroom soup, whole milk, garlic powder, and black pepper until smooth and well combined.
This creates your sauce base that will braise the potatoes and infuse them with rich, savory flavor throughout the cooking process.
Step 3: Layer the Casserole
- sliced potatoes from Step 1
- diced ham from Step 1
- diced onion from Step 1
- sliced mushrooms from Step 1
- sauce base from Step 2
In your crockpot, arrange half of the sliced potatoes in an even layer on the bottom.
Scatter half of the diced ham, onion, and sliced mushrooms over the potatoes.
Pour half of the sauce mixture from Step 2 over this layer, then repeat with the remaining potatoes, ham, onion, and mushrooms.
Top everything with the remaining sauce, making sure the potatoes on top are mostly submerged—this ensures they’ll cook evenly and absorb all the creamy flavors.
Step 4: Cook Low and Slow
Cover the crockpot and cook on low for 4 to 6 hours, depending on your crockpot’s strength.
The potatoes should be very tender when pierced with a fork, and the sauce will have thickened slightly.
I find that checking at 4 hours helps me catch it at the perfect doneness—you want the potatoes creamy but not falling apart.
Step 5: Finish and Serve
Give the casserole a gentle stir to distribute the sauce evenly and ensure any cream has incorporated throughout.
Taste for seasoning and adjust if needed.
Serve hot directly from the crockpot, making sure each portion gets a good mix of potatoes, ham, and creamy sauce.
Quick Ham and Potato Casserole with Cream of Mushroom Soup
Ingredients
- 3.5 cups ham (diced into 1/2-inch cubes)
- 8 large potatoes (peeled and sliced into 1/4-inch rounds)
- 8 oz fresh mushrooms (sliced)
- 1/2 large onion (finely diced for even distribution)
- 22 oz cream of mushroom soup (I use Campbell's to ensure a thick consistency)
- 1 cup whole milk (I prefer Horizon Organic whole milk for a richer sauce)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Peel and slice the potatoes into 1/4-inch rounds—keeping them uniform ensures even cooking. Dice the ham into 1/2-inch cubes and finely dice the onion so it distributes evenly throughout the casserole. Slice the fresh mushrooms into even pieces about 1/4-inch thick. Having everything prepped and ready before assembly makes the layering process much smoother and prevents the potatoes from browning.
- In a bowl, whisk together the cream of mushroom soup, whole milk, garlic powder, and black pepper until smooth and well combined. This creates your sauce base that will braise the potatoes and infuse them with rich, savory flavor throughout the cooking process.
- In your crockpot, arrange half of the sliced potatoes in an even layer on the bottom. Scatter half of the diced ham, onion, and sliced mushrooms over the potatoes. Pour half of the sauce mixture from Step 2 over this layer, then repeat with the remaining potatoes, ham, onion, and mushrooms. Top everything with the remaining sauce, making sure the potatoes on top are mostly submerged—this ensures they'll cook evenly and absorb all the creamy flavors.
- Cover the crockpot and cook on low for 4 to 6 hours, depending on your crockpot's strength. The potatoes should be very tender when pierced with a fork, and the sauce will have thickened slightly. I find that checking at 4 hours helps me catch it at the perfect doneness—you want the potatoes creamy but not falling apart.
- Give the casserole a gentle stir to distribute the sauce evenly and ensure any cream has incorporated throughout. Taste for seasoning and adjust if needed. Serve hot directly from the crockpot, making sure each portion gets a good mix of potatoes, ham, and creamy sauce.
