Welcome to my quick Cheesy Ham and Potato casserole! This is a family favorite when we have leftover ham from a holiday or just whenever we are cooking up a special pork treat. This Cheesey Ham and Potato casserole is a versatile dish that can be used for breakfast or dinner and tastes creamy and delicious!
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Last summer our family decided to dive into raising pigs! We have raised chickens, turkeys, bees, and now pigs. Not to mention a mangy ole' mutt named Muttley that we love. Oh, and there are also three unruly little boys running around too. 😉
Learning how to homestead on this property has been fun and challenging and the pigs were probably the most challenging of all so far (besides the little humans of course). However, it was also very rewarding, especially after our freezer was packed with homegrown pork.
We traditionally enjoy ham on Christmas and Easter, although sometimes that tradition varies. This year on Easter we enjoyed our own homegrown ham on Easter and had an abundance of leftovers, which is exactly how we like it!
Typically the day after we have ham, I turn it into my cauliflower leftover ham casserole, but this time around I wanted something with potatoes! The cauliflower one is a THM S meal, but this ham and potato casserole would be considered a THM crossover. Both are excellent depending on what you are craving!
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- You can use any type of potato. For this recipe, I am using red potatoes. On Trim Healthy Mama, red, yellow, and purple potatoes are recommended
- Almond milk
- Almond milk is used to create a thin, creamy sauce for the casserole.
- Greek Yogurt
- Many potato and ham casseroles use mayonnaise or sour cream to give them a more creamy taste. My cauliflower ham and potato casserole use mayonnaise and I love it, but for this recipe, since it has a higher carbohydrate and caloric load because of the potatoes, I chose to use a lighter 'cream' which is Greek Yogurt.
- We are not using so many eggs here that you can taste them. They are used to help thicken the liquids while cooking.
- Salt, Dill Weed, and Garlic Powder
- The seasonings are used to bring flavor to the recipe.
- Mexican Cheese (or cheese of choice)
- Mexican shredded cheese is what I usually have on hand because it is a versatile cheese, but you can use whatever cheese you would prefer.
See the recipe card for quantities.
I prefer to layer the ingredients, but if you wish, you could also do a dump and stir. It will basically get the same result!
Preheat the oven to 375 degrees F. Chop the potatoes, onion, and ham into small pieces. Layer in a 9x13 baking dish.
Make the sauce by combining almond milk, Greek yogurt, eggs, and seasonings.
Pour the sauce over the potatoes, onion, and ham.
Top with cheese. Bake for 40 minutes.
Hint: The smaller your cut your potatoes, the quicker they will cook in the oven. I like to make my cubes pretty small, which gives them a good chance of getting nice and soft.
Sometimes you don't have all the ingredients to make something exactly as the recipe calls for! This casserole can be varied according to what you have.
- Different Cheese - You can create a variation of this recipe simply by using different types of cheese. We have used gouda before, and goodness it is good!
- Spices - You can add many different types of spices to 'spice'😉 things up if you like. Try sage, onion, and basil to start with.
- Kid-friendly - If your kids do not like onions you can replace the onion flavor with 1 tsp of onion powder in the seasonings.
Find the cauliflower version of this here ➡️Cauliflower Leftover Ham Casserole
- 9x13 baking dish - like this one
- Measuring cups and spoons
- Sharp knives
- Cheese shredder
You can find my full list of kitchen essentials at my Like to Know store or Amazon storefront.
Put an airtight lid on the casserole dish or move it to a storage container with an airtight container. The casserole stays fresh in the refrigerator for up to 4 days with a lid on top. You can also freeze it by scooping the cooled casserole into a freezer storage bag. The casserole will stay good for up to three months.
The best part of this casserole (in my humble opinion) is the potato! So make sure you are watching the oven time to make sure your potatoes get soft. Oven temperatures vary so 'taste testing' the potatoes may be a good option if you like, especially soft potatoes.
What kind of potatoes are on plan with Trim Healthy Mama?
All potatoes are on plan with THM. This is different than what was stated in their first book, which recommended little to no potatoes due to the high GI of potatoes. As the plan has matured.
How can I reheat the casserole?
If you keep the leftovers in the casserole dish, make sure it is covered with an airtight top and keep it in the refrigerator for up to four days.
Can I use turkey or chicken in this recipe?
Absolutely. Just make sure it is fully cooked and diced up.
Do I need to pre-cook the potatoes before putting them in this casserole?
No. The potatoes will cook fine as long as they are diced into nice small chunks.
Looking for other recipes like this? Try these:
Cheesy Ham and Potato Casserole
This Cheesey Ham and Potato casserole is a versatile dish that can be used for breakfast or dinner and tastes creamy and delicious!
- 3 lbs of potatoes (red, yellow, or purple)
- 3 cups of cooked Ham
- 1 cup unsweetened almond milk
- 1 cup unsweetened Greek yogurt
- 2 eggs
- 1 tsp Salt
- 1 tsp dill weed
- 1 tsp garlic powder
- 2 cups Mexican cheese
- Preheat the oven to 375 degrees F. Chop the potatoes, onion, and ham into small pieces. Layer in a 9x13 baking dish.
- Make the sauce by combining almond milk, Greek yogurt, eggs, and seasonings.
- Pour the sauce over the potatoes, onion, and ham.
- Top with cheese. Bake for 40 minutes.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 107mgSodium: 922mgCarbohydrates: 39gFiber: 4gSugar: 4gProtein: 27g
Online nutritional calculators are estimates only. Use your best judgement when consuming.
Don't forget a few of these safety tips.
- Pork should be cooked to a minimum of 145 degrees F.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat