Crockpot Ham And Potato Casserole
This hearty Crockpot Ham and Potato Casserole is a comforting dish packed with tender potatoes, savory ham, and creamy cheese. Perfect for busy days, it's an easy meal that cooks itself while you go about your day.
Equipment
- 1 Crockpot
- 1 Mixing bowl
- 1 Measuring cups and spoons
- 1 Knife
- 1 Cutting board
Ingredients
- 4 cups potatoes, diced About 4 medium potatoes.
- 2 cups cooked ham, diced
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 medium onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika Optional.
Instructions
- Prepare the ingredients: Dice the potatoes and cooked ham, and chop the onion.
- In a mixing bowl, combine the cream of mushroom soup and milk, stirring until smooth.
- In the crockpot, layer half of the diced potatoes.
- Sprinkle half of the diced ham over the potatoes, followed by half of the diced onion and half of the shredded cheddar cheese.
- Repeat the layers with the remaining potatoes, ham, onion, and cheese.
- Pour the soup and milk mixture over the top of the layered ingredients.
- Season the top layer with garlic powder, salt, black pepper, and paprika, if using.
- Cover the crockpot and cook on low for about 6 hours, or until the potatoes are tender.
- Once cooked, check for seasoning and adjust if necessary. Serve hot.
Notes
You can customize this casserole by adding vegetables such as peas, corn, or bell peppers.
If you prefer a thicker consistency, you can add an extra half can of cream of mushroom soup or reduce the amount of milk used.
Leftover casserole can be stored in the refrigerator for up to 3 days and can be reheated in the microwave or oven.