When you pull this cheesy and delicious ham potato broccoli casserole hot and steaming from the oven everyone will be clamoring for a bite.
Cheesy Ham and Potato Casserole
Casseroles make for some of the best options to feed a crowd. I love to not only serve this to my family but take it along to gatherings. The dense cheesy potato casserole holds heat and travels extremely well.
If you are taking this dish to a gathering, after removing this from the oven, just cover it in foil and pop it into an insulated travel pouch. It should retain its warmth for at least an hour or two.
If you don’t happen to have a travel pouch, you can line a box with a large bath towel, place the hot baking dish in the center of the towel and wrap the dish up like a package to take with you.
This recipe is a great way to use up holiday leftovers. If you have mashed potatoes and ham, all you need to do is add broccoli and cheese to make this savory casserole.
Whether you are going to a potluck or just feeding your family, this ham potato broccoli casserole is simple to assemble and full of ingredients and flavors everyone is sure to love.
To make this casserole, you’ll start by boiling the potatoes. I wash mine then just quarter them for boiling, leaving the skin on. After boiling, drain and mash them right in the same pot you cooked them in.
Mash the potatoes with butter, sour cream, salt, pepper, garlic, and paprika until thoroughly combined. After that, it really is as simple as adding the ham and partially cooked broccoli to the pot with cheese and stirring before placing it into a greased baking pan and baking for 20-25 minutes.
The ingredients are already warm, so it doesn’t take long until your dinner is on the table. (If you happen to be making this with leftover mashed potatoes, allow a few extra minutes for the casserole to warm through.)
Ham Broccoli Potato Casserole
You’ll need these ingredients to make this recipe:
- red potatoes
- sour cream
- teaspoon kosher salt
- freshly ground black pepper
- granulated garlic or garlic powder
- smoked or regular paprika
- broccoli florets
- chopped ham
- shredded Monterey Jack, Cheddar, or Mexican cheese
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Ham Potato Broccoli Casserole
- 3 pounds red potatoes cut into 1-inch pieces
- 4 tablespoons butter room temperature
- 1 cup sour cream
- ½-1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon smoked or regular paprika
- 3 small broccoli crowns about 4 cups bite-size broccoli florets
- 3 cups cooked chopped ham
- 2 cups shredded Monterey Jack, Cheddar, or Mexican cheese divided
- Preheat the oven to 350°F. Grease a 10-inch square baking dish with butter or cooking spray. Place the potatoes in a large pot and cover them with water. Bring to a boil and cook until fork tender, about 10-15 minutes. Drain the potatoes and then transfer them back to the hot pot.
- While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. It should still be a little bit crisp. Drain any liquid from the broccoli.
- Place the pot with the potatoes back over the warm (but turned off) burner, if you have a gas stove turn the heat to the lowest possible setting. (This will help evaporate any water left in the pan and keep the mashed potatoes nice and fluffy.) Smash the potatoes with a potato masher. Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.
- Add the cooked broccoli, the ham, and 1 cup of cheese to the pot. Stir to mix throughout and then transfer to the prepared baking dish. Top with the remaining cheese. Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through.
4 Comments Leave a comment or review
I just have russet is that ok?
Yes, Russet will work fine.
Cathy Booth says
can you make this ahead and bake it the next day.
You absolutely can, Cathy.