This recipe for cheesy, ham, potato bake goes together quickly and is very creamy with a good flavor. It is comfort food.
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It is often very hard to come up with something new to make out of leftover food. I hate to waste, so I either have a day of the week where we take everything out of the refrigerator and eat a smorgasbord, or I freeze leftovers for use in a later dish, or I dream up something to make right away to use the leftovers. Here is a great example of the use of leftovers that we just love to have.
Frozen Holiday Ham
I used frozen ham left over from the holidays. When I make the holiday ham, brown sugar and pineapple gets added to the crock pot. I like to make my ham in the crock pot because I think it stays juicier. Therefore, I even add the pineapple pieces they may have been frozen with the ham. It adds even more flavor. I added the juice and all of what was frozen. I didn’t add salt because it seems like the ham mixture added enough of a salty taste.
Crock Pot Friendly Recipe
While this recipe detail is for baking this in an oven, it is a very crock pot friendly recipe too. If I made this in the crock pot, I would mix all the ingredients ahead of time just as you would for the oven version. The oven version is probably a bit faster, but if you want a set-it and forget-it version, then I would use the crock pot and set it on high for 3-4 hours or low 5-6 hours.
Here is a good crock pot that is like the one that I use. I like the features of a timer, it makes it much easier to set-it and forget-it. Stainless steel always seems more durable to me so I choose that option often. Lastly, the oval shape helps when I need to make odd shape food like a holiday ham.
No matter which way you choose, you will know when the cheesy, ham, and potato bake is done by testing the potatoes for softness. When they are soft and the bake is bubbling, you can bet it is done and will be good comfort food.
Cheesy, Ham and Potato Bake
- 1 Tbsp olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 16 oz ham cooked and diced
- 10 3/4 oz cream of mushroom soup
- 10 3/4 oz milk fill the empty soup can t clean the can
- 6 oz Parmesan cheese shredded
- 8 oz colby/jack cheese shredded
- 8 oz mozzarella cheese shredded
- Cook onion and celery in the 1 tablespoon of olive oil until translucent.
- In large bowl mix potatoes, ham, onion, celery, parmesan cheese, Colby/jack cheese, and ½ of the mozzarella cheese. Once mixed, transfer into 9X13 pan that has been sprayed with Pam.
- Mix cream of mushroom soup and milk and pour this over the mixture in the pan.
- Cover with foil and cook 1.5 hours at 450 degrees. Remove foil, put remaining mozzarella cheese over the top. Cook another 10 minutes uncovered.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.