Here’s a cozy, creamy Crockpot Ham & Potato Casserole — the perfect dump-and-go comfort meal. It uses simple ingredients and comes out rich, cheesy, and hearty every time.
🥔🍖 Crockpot Ham & Potato Casserole
Ingredients (Serves 6–8)
- 4 cups potatoes, diced (Yukon gold or russet)
- 2 cups cooked ham, diced
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken or cream of mushroom soup
- 1 cup milk
- ½ cup sour cream (optional, adds creaminess)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- Salt to taste (ham may already be salty)
- Optional:
- ½ cup frozen peas
- ½ cup frozen corn
- Fresh chives or parsley for topping
🔥 Instructions
1. Prepare the Sauce
In a bowl, mix together:
- cream of chicken/mushroom soup
- milk
- sour cream (if using)
- garlic powder, onion powder, pepper
2. Layer in the Crockpot
- Add half of the diced potatoes.
- Add half of the ham and onions.
- Sprinkle with half the cheese.
- Repeat layers.
- Pour the sauce mixture evenly over everything.
3. Cook
- Cover and cook on LOW 6–7 hours
or HIGH 3–4 hours,
until potatoes are tender.
(If adding peas or corn, stir them in during the last 30 minutes of cooking.)
4. Finish
- Stir gently to combine.
- Top with extra cheese and let melt (optional).
- Garnish with parsley or chives.
✨ Variations
Cheesy Deluxe Version
Add ½ cup mozzarella or pepper jack for extra gooey melt.
Loaded Baked Potato Style
Top servings with:
- sour cream
- bacon bits
- green onions
- shredded cheese
Vegetable Boost
Stir in broccoli florets during the last hour.
Hashbrown Shortcut
Swap diced potatoes for 1 (32 oz) bag of frozen hashbrowns — no peeling or chopping needed!
🍽️ Serving Suggestion
Great with a green salad, steamed veggies, or biscuits.
If you want, I can make a cream-free version, a lower-sodium version, or a ham-and-cheese breakfast crockpot casserole too!
