Ham and Potato Casserole

My wife had a craving for ham and potatoes and we had several items we wanted to use up. We didn't cook the celery with the onion and green pepper to add some additional crunch, but they could be cooked together. We used reduced-fat ingredients throughout and had great success. We found that there were no spices needed as the vegetables were a great flavor combination! This recipe ended up being a winner with everyone in the family!

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 568 Calories

Ingredients

• 1 (8 ounce) container sour cream
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, diced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 6 ounces shredded Monterey Jack cheese
• cooking spray
• 1 (4 ounce) package cream cheese
• 1 (16 ounce) bag frozen chopped broccoli, thawed
• 1 pound diced cooked ham
• 5 potatoes, diced
• ½ cup buttery round crackers (such as Ritz®), crushed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spray a 9x13-inch baking dish with cooking spray.

Step 3

Spray a skillet with cooking spray. Cook and stir onion and green pepper over medium heat until onions are translucent, 5 to 7 minutes.

Step 4

Combine cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery in the prepared baking dish, stirring to distribute the vegetables and ham.

Step 5

Stir cream of mushroom soup, sour cream, and cream cheese together in the same skillet used for onion and green pepper; mix until combined and smooth.

Step 6

Stir soup mixture into vegetable and ham mixture until combined. Mix in the Monterey Jack cheese.

Step 7

Bake in preheated oven until vegetables are tender and sauce is bubbling, about 35 minutes.

Step 8

Sprinkle with cracker crumbs and return to oven until topping is lightly browned, about 5 minutes.