Ham and Potato Casserole

This delicious ham and potato casserole with cream of mushroom soup is packed with a variety of vegetables and will please the whole 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
• 0.5 cup buttery round crackers (such as Ritz®), crushed

Recipe Instructions

Step 1

Preheat the 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

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

Step 7

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

Step 8

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