A Crockpot Ham and Potato Casserole is a family meal that is easy to make and absolutely delicious. You can use any type of potatoes you like, but I recommend using red potatoes because they are more flavorful. The crockpot does all the work for you, making this dish a perfect option for those days when you have lots of errands to run.
Crockpots are amazing because they allow you to cook your food while you’re away from home. This means that you can come home after a long day of work and have a delicious, hot meal waiting for you without having to spend any time cooking it.
This dish is perfect for a cold winter day!
Our recipe is the crockpot recipe with the most. Use stuffing mix to bring you even more comfort around the holiday season, cream of onion soup to add some richness to the sauce, and frozen hashbrowns to excite the little ones in the household.
A Crockpot Ham and Potato Casserole is a perfect dish for a cold winter day. It’s hearty, filling, and easy to make. This dish is a great idea for those who are looking for something different to make with their leftover ham. Especially right after Thanksgiving or Christmas (if you celebrate), those leftovers won’t go to waste!
Can I substitute the hashbrowns?
You can use any kind of potatoes you like, but I find that the red ones work best in this dish because they hold their shape better than white potatoes do. This makes your casserole easier to incorporate your leftovers. We made this recipe as simple as possible and versatile for either breakfast or dinner. If you don’t want to use frozen ingredients; then certainly substitute with the real thing.
30 oz. Shredded frozen hashbrowns
1 lb. Diced ham
1 Can Cream of onion soup
1 Packet onion soup mix
1 C. Sour cream
¼ C. Melted butter unsalted
6 oz. Pepperidge Farm herbed stuffing mix
2 C. Shredded cheddar cheese
In the crockpot, combine the hashbrowns, diced ham, onion soup mix, cream of onion soup and sour cream. Mix to combine well.
Sprinkle the cheese on top of the ham and potato mixture.
Layer the stuffing on top of the cheese.
Drizzle the melted butter over the stuffing.
Place the lid on the crockpot and cook on high for 4 hours.
Remove the lid and serve.
The easiest meal to enjoy during the winter months.
What do you think of this Crockpot Ham and Potato Casserole?
Let us know in the comment section below!
- 30 oz. Shredded frozen hashbrowns
- 1 lb. Diced ham
- 1 Can Cream of onion soup
- 1 Packet onion soup mix
- 1 C. Sour cream
- ¼ C. Melted butter unsalted
- 6 oz. Pepperidge Farm herbed stuffing mix
- 2 C. Shredded cheddar cheese
- In the crockpot, combine the hashbrowns, diced ham, onion soup mix, cream of onion soup and sour cream. Mix to combine well.
- Sprinkle the cheese on top of the ham and potato mixture.
- Layer the stuffing on top of the cheese.
- Drizzle the melted butter over the stuffing.
- Place the lid on the crockpot and cook on high for 4 hours.
- Remove the lid and serve.