Name: Easy Ham & Potato Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 cups peeled and diced potatoes; 2 cups diced cooked ham; 1.5 cups shredded cheddar cheese (divided); 1 cup sour cream; 0.5 cup mayonnaise; 0.5 cup chopped green onions; 0.25 teaspoon black pepper; 0.5 teaspoon salt (or to taste)

Hey there, lovely humans! Gather ’round because I’ve got a dish that’s about to become your weeknight hero: the Easy Ham & Potato Casserole. Imagine creamy, cheesy, hammy goodness all baked into a single cozy casserole. It’s comfort on a fork and I’m here to tell you exactly why you need this in your life, like, yesterday.

This little number has been a regular at our dinner table for quite some time, and boy, does it have a story. It all started one night when I was sifting through a castle of leftovers in the fridge, trying to decide what to do with them. My husband (who’ll eat anything with cheese) declared this dish one of his favorites. Ever since then, it’s been one of those kinds of meals that just says ‘home.’ And let’s be real, when the whole family gives it an enthusiastic thumbs-up, you know you’ve struck gold.

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Why You’ll Love This Easy Ham & Potato Casserole

Oh, where to even start…
– Hello, leftovers hero! If you’ve got spare ham or potatoes hanging out in your fridge, this is their time to shine.
– It goes from cold floor ingredients to “mmmm, heaven” in less than an hour.
– It uses cheese. Need I say more?
– You’ll feel like one of those folks on TV who always has ‘one more thing’ to add, except without all the fancy equipment and without remembering what ‘mise en place’ means.

How to Make It

Alright, so here’s the scoop. You’re going to mix potatoes — I prefer mine in all their imperfectly cubed glory — with leftover ham, some cheese (too much is just right), and a blob of sour cream. There might be some adjusting as you go because hey, life’s imperfect like that. Then, toss it all into a greased casserole dish, sprinkle a bit more cheese on top (or a lot, don’t judge), and bake until it’s that perfect crispy-top-gooey-middle situation. Boom, dinner’s on.

Ingredient Notes

– Potatoes: These little guys are the filler. Dice them up good or whatever size fits your fork. Just don’t skimp on them.
– Ham: Use up the last bits from that holiday feast or deli slice excess. Make sure there’s enough in there to get into every bite.
– Cheese: The secret glue of any casserole. Yeah, I’ve gone overboard before. No regrets.

Recipe Steps:
1. Preheat the oven to 375°F (I always forget, so maybe start here?).
2. Dice those potatoes and ham into bite-size pieces.
3. Mix together in a bowl with sour cream, and half the cheese.
4. Pour into a greased baking dish and top with the rest of that cheesy goodness.
5. Bake for about 45 minutes until golden and bubbly (try not to eat straight out of the oven. You will burn your tongue — ask me how I know).

What to Serve It With

Oh, the options are endless (kinda). Think leafy greens to balance out the cheesiness, or a simple side salad if you’re feeling extra fancy. And bread. Always bread.

Tips & Mistakes

– Do NOT underestimate how much cheese you want. Been there, learned that the hard way.
– Check on it halfway if you remember. It’s nice to say I do, truth is, I sometimes get distracted by the TV.

Storage Tips

Pop any leftovers in the fridge — if there are any, that is. They make a dream breakfast if you’re about that life, cold or warmed up. Honestly, sometimes it’s better the next day.

Variations and Substitutions

Don’t fear the substitutions, my friend. Swap sour cream for Greek yogurt if that’s more your speed. Got no ham? Cooked chicken works. One time I didn’t have enough potatoes so I threw in some sweet potatoes. Spoiler alert: it was awesome.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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