Oh, the humble ham casserole—your weeknight dinner hero! Whether you’re craving cozy comfort food or need a quick, satisfying meal after a busy day, these 20 delicious and easy recipes are here to save the day. From cheesy classics to fresh twists, you’ll find the perfect dish to delight your family. Let’s dive into these mouthwatering options and get cooking!
Cheesy Ham and Potato Casserole
Packed with comfort and ready in a flash, this cheesy ham and potato casserole is your new weeknight hero. Think creamy, dreamy, and totally craveable—no fancy skills required. Get ready to dig in!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds russet potatoes, peeled and thinly sliced
– 1 cup diced cooked ham
– 1 cup shredded sharp cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1/2 cup sour cream
– 1/4 cup unsalted butter, melted
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, toss the thinly sliced potatoes with the melted butter until evenly coated.
3. Arrange half of the buttered potatoes in a single layer at the bottom of the prepared baking dish.
4. Sprinkle the diced ham evenly over the potato layer in the dish.
5. In a medium saucepan over medium heat, whisk the flour into the remaining melted butter to form a roux, cooking for 1 minute until fragrant.
6. Gradually whisk in the whole milk until smooth, then stir in the garlic powder, onion powder, salt, and black pepper.
7. Bring the sauce to a simmer, stirring constantly, and cook for 3-5 minutes until thickened—it should coat the back of a spoon.
8. Remove the saucepan from the heat and stir in the sour cream until fully incorporated.
9. Pour half of the creamy sauce evenly over the ham and potato layer in the baking dish.
10. Layer the remaining potatoes on top, then pour the rest of the sauce over them.
11. In a small bowl, combine the shredded cheddar cheese, mozzarella cheese, and paprika.
12. Sprinkle the cheese mixture evenly over the top of the casserole.
13. Cover the baking dish with aluminum foil and bake at 375°F for 30 minutes.
14. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
15. Let the casserole rest for 10 minutes before serving to allow the layers to set.
Velvety potatoes soak up that rich, cheesy sauce, while the ham adds a savory punch in every bite. Serve it straight from the dish with a crisp green salad, or scoop leftovers into a tortilla for a next-day breakfast burrito twist.
Creamy Ham and Noodle Bake
Savor the ultimate comfort food hack that transforms leftover ham into a creamy, cheesy masterpiece. This one-dish wonder layers tender egg noodles with smoky ham and a rich sauce for a cozy meal that’s ready in under an hour. Skip the takeout—this bake delivers serious flavor with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 12 ounces wide egg noodles
– 2 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 1 cup sour cream
– 2 cups diced cooked ham
– 1 cup shredded cheddar cheese
– 1 cup shredded mozzarella cheese
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente, about 8 minutes.
3. Drain the noodles and set them aside in a large mixing bowl.
4. Melt the butter in a large skillet over medium heat.
5. Add the diced onion and sauté for 5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle the flour over the onion mixture and whisk constantly for 2 minutes to form a roux, which prevents a raw flour taste.
8. Gradually pour in the whole milk and chicken broth while whisking continuously to avoid lumps.
9. Bring the sauce to a simmer and cook for 5 minutes until thickened, stirring often.
10. Remove the skillet from heat and stir in the sour cream until smooth.
11. Pour the sauce over the cooked noodles in the bowl and toss to coat evenly.
12. Fold in the diced ham, cheddar cheese, mozzarella cheese, salt, black pepper, and paprika.
13. Transfer the mixture to the prepared baking dish and spread it into an even layer.
14. Bake uncovered for 25 minutes until the top is golden brown and bubbly around the edges.
15. Let the bake rest for 10 minutes before serving to allow the sauce to set for easier slicing.
Crave that perfect balance of creamy, cheesy goodness with a hint of smoky ham in every bite. The noodles stay tender while the top crisps up beautifully—serve it straight from the dish with a simple green salad for a complete weeknight dinner. Leftovers reheat like a dream, making it ideal for meal prep or cozy lunches.
Ham and Broccoli Breakfast Casserole
Zap your morning routine with this protein-packed breakfast casserole that’s perfect for meal prep. It layers savory ham, tender broccoli, and creamy cheese in a custardy egg base—bake it ahead and reheat slices all week. Seriously, it’s the ultimate make-ahead breakfast that actually tastes amazing.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 large eggs
– 1 cup whole milk
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1 tablespoon unsalted butter
– 1 small yellow onion, diced
– 2 cups cooked ham, diced
– 3 cups broccoli florets, chopped small
– 6 slices white bread, cubed
– 2 cups shredded cheddar cheese
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
2. In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and garlic powder until fully combined.
3. Melt the butter in a skillet over medium heat, then add the diced onion and cook for 5 minutes until softened.
4. Add the diced ham and chopped broccoli to the skillet and cook for another 3 minutes, stirring occasionally.
5. Spread the cubed bread evenly in the bottom of the prepared baking dish.
6. Sprinkle the cooked ham, broccoli, and onion mixture over the bread in the dish.
7. Pour the egg mixture evenly over the top, pressing down lightly with a spatula to ensure everything is submerged.
8. Top with the shredded cheddar cheese, covering the surface completely.
9. Bake in the preheated oven for 45 minutes, or until the center is set and the top is golden brown.
10. Remove from the oven and let it cool for 10 minutes before slicing.
Mouthwatering and satisfying, this casserole emerges with a golden, cheesy crust and a soft, custardy interior. The ham adds a salty punch while the broccoli keeps it fresh—serve it warm with a dash of hot sauce or alongside fresh fruit for a balanced brunch.
Ham and Cheese Quiche Casserole
Let’s transform your breakfast game with this ham and cheese quiche casserole—it’s the ultimate savory bake that’s easier than pie and packed with protein. Perfect for lazy weekends or meal prep magic, this dish delivers cozy comfort without the fuss.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 package (16 oz) refrigerated crescent roll dough
– 8 large eggs
– 1 cup whole milk
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 2 cups diced cooked ham
– 1 1/2 cups shredded cheddar cheese
– 1/2 cup diced onion
– 1 tablespoon unsalted butter
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick spray.
2. Unroll the crescent roll dough and press it evenly into the bottom of the prepared dish to form a crust, sealing any seams.
3. In a large bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and garlic powder until fully combined and slightly frothy.
4. Melt the butter in a small skillet over medium heat, then sauté the diced onion for 5-7 minutes until softened and translucent.
5. Stir the diced ham, sautéed onion, and shredded cheddar cheese into the egg mixture until evenly distributed.
6. Pour the egg mixture over the crescent roll crust in the baking dish, spreading it gently with a spatula.
7. Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife into the center—it should come out clean.
8. Remove from the oven and let the casserole cool for 10 minutes before slicing. Tip: Allowing it to rest helps the layers firm up for cleaner cuts.
9. Serve warm, garnished with fresh herbs if desired. Tip: For a crispier crust, pre-bake the crescent roll dough for 5 minutes before adding the filling.
Buttery and rich, this casserole boasts a fluffy egg texture with melty cheese pockets and savory ham bites. The crescent roll base adds a delightful flaky contrast, making it ideal for brunch buffets or sliced into squares for easy grab-and-go meals. Try pairing it with a simple arugula salad to balance the richness.
Ham and Rice Casserole with Peas
OBSESSED with cozy comfort food? This ham and rice casserole is your new weeknight hero—it’s creamy, hearty, and packed with flavor. Seriously, it’s the ultimate one-dish wonder that everyone will devour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked ham, diced
– 1 cup long-grain white rice
– 1 cup frozen peas
– 1 can (10.5 oz) condensed cream of mushroom soup
– 1 cup shredded cheddar cheese
– 1 cup milk
– 1/2 cup chicken broth
– 1/2 cup sour cream
– 1/4 cup grated Parmesan cheese
– 1 tbsp unsalted butter
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with the unsalted butter.
2. In a large mixing bowl, combine the cooked ham, long-grain white rice, frozen peas, condensed cream of mushroom soup, shredded cheddar cheese, milk, chicken broth, sour cream, grated Parmesan cheese, garlic powder, onion powder, and black pepper. Tip: Use a spatula to fold everything together gently to avoid breaking the rice.
3. Pour the mixture into the prepared baking dish and spread it evenly with the spatula.
4. Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes. Tip: The foil traps steam, ensuring the rice cooks through without drying out.
5. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden brown and bubbly. Tip: Check for doneness by inserting a knife into the center—it should come out hot to the touch.
6. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
Zesty and satisfying, this casserole boasts a creamy texture with tender rice and savory ham bites. Serve it with a crisp green salad for a balanced meal, or top it with extra cheese for an indulgent twist—it’s versatile enough for potlucks or cozy family dinners.
Classic Ham and Pineapple Casserole
A retro comfort dish gets a modern makeover—this sweet-savory bake combines smoky ham, juicy pineapple, and a crispy topping for the ultimate weeknight win. Grab your casserole dish and let’s layer up flavor in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups cooked ham, diced
– 1 (20 oz) can pineapple chunks, drained
– 1 cup shredded cheddar cheese
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1/2 cup all-purpose flour
– 1/2 cup milk
– 1/4 cup unsalted butter, melted
– 1 cup crushed buttery crackers (like Ritz)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. In a large mixing bowl, combine the diced ham, drained pineapple chunks, shredded cheddar cheese, sour cream, mayonnaise, all-purpose flour, milk, garlic powder, black pepper, and salt. Stir until fully incorporated—tip: mix gently to keep the pineapple chunks intact for juicy bursts.
3. Transfer the ham and pineapple mixture to the prepared baking dish, spreading it into an even layer with a spatula.
4. In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.
5. Sprinkle the buttered cracker crumbs evenly over the top of the casserole mixture, pressing lightly to adhere—tip: use your hands for better control to avoid clumps.
6. Place the baking dish in the preheated oven and bake at 350°F for 35–40 minutes, or until the topping is golden brown and the edges are bubbling visibly.
7. Remove the casserole from the oven and let it rest for 5–10 minutes before serving—tip: resting allows the flavors to meld and makes slicing cleaner.
Golden and bubbly straight from the oven, this casserole delivers a creamy interior with pops of tangy pineapple and savory ham, all under a buttery, crunchy crust. Serve it warm alongside a crisp green salad for contrast, or scoop it over rice to soak up every last bit of that rich sauce.
Ham and Spinach Strata
Just when you thought brunch couldn’t get better, this savory bake proves you wrong. Jam-packed with smoky ham and fresh spinach, it’s the ultimate make-ahead crowd-pleaser that turns stale bread into a golden, cheesy masterpiece. Seriously, your weekend plans just got an upgrade.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 6 cups cubed day-old French bread
– 1 cup diced cooked ham
– 1 cup fresh spinach, roughly chopped
– 1 cup shredded sharp cheddar cheese
– 6 large eggs
– 2 cups whole milk
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with 1 tablespoon of the melted butter.
2. Spread the cubed French bread evenly in the prepared baking dish.
3. Scatter the diced ham and chopped spinach over the bread cubes.
4. Sprinkle the shredded cheddar cheese evenly over the ham and spinach layer.
5. In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, garlic powder, salt, and black pepper until fully combined and smooth.
6. Pour the egg mixture slowly and evenly over the bread, ham, spinach, and cheese in the baking dish.
7. Press down gently on the top layer with a spatula to ensure all bread cubes are submerged in the liquid.
8. Drizzle the remaining 1 tablespoon of melted butter over the top of the strata.
9. Cover the baking dish tightly with aluminum foil and let it rest at room temperature for 15 minutes to allow the bread to absorb the liquid.
10. Bake the covered strata in the preheated oven for 30 minutes.
11. Remove the foil and continue baking for 25-30 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
12. Let the strata cool for 10 minutes before slicing and serving.
Vibrant and satisfying, this strata emerges with a crispy, buttery top that gives way to a soft, custardy interior. The sharp cheddar melts into every bite, perfectly complementing the smoky ham and earthy spinach. For a next-level twist, serve it with a drizzle of hot honey or alongside a bright arugula salad tossed in lemon vinaigrette.
Ham and Cauliflower Cheese Bake
You’re craving something cozy, cheesy, and totally doable on a weeknight. This Ham and Cauliflower Cheese Bake delivers big flavor with minimal fuss—think creamy, savory, and satisfying in every bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 large head cauliflower, cut into florets
– 2 cups diced ham
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk
– 1 tsp Dijon mustard
– 1/4 tsp ground nutmeg
– 1/4 tsp black pepper
– 1/2 tsp salt
– 2 cups shredded sharp cheddar cheese
– 1/2 cup panko breadcrumbs
– 1 tbsp olive oil
Instructions
1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets and boil for 5 minutes until just tender. Drain well and set aside.
3. In a large skillet over medium heat, melt the 3 tbsp butter. Whisk in the 3 tbsp flour and cook for 1 minute until bubbly and golden.
4. Gradually pour in the 2 cups milk while whisking constantly to prevent lumps. Cook for 3-5 minutes until the sauce thickens and coats the back of a spoon.
5. Remove the skillet from heat. Stir in the 1 tsp Dijon mustard, 1/4 tsp nutmeg, 1/4 tsp black pepper, and 1/2 tsp salt until combined.
6. Add 1 1/2 cups of the shredded cheddar cheese to the sauce, stirring until melted and smooth.
7. Fold the drained cauliflower and 2 cups diced ham into the cheese sauce until evenly coated.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
9. In a small bowl, toss the 1/2 cup panko breadcrumbs with 1 tbsp olive oil and the remaining 1/2 cup shredded cheddar cheese.
10. Sprinkle the breadcrumb mixture evenly over the top of the bake.
11. Bake at 375°F for 25-30 minutes, until the top is golden brown and the edges are bubbly.
12. Let the bake rest for 5 minutes before serving to allow the sauce to set slightly.
Velvety cheese sauce clings to tender cauliflower and savory ham, creating a rich, comforting texture. Serve it straight from the oven with a crisp green salad for a balanced meal, or scoop leftovers into a toasted sandwich the next day—it’s just as delicious reheated.
Ham and Cornbread Casserole
Make your weeknight dinner a cozy win with this ham and cornbread casserole. It’s a hearty, savory bake that transforms leftover ham into a comforting meal everyone will devour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups cooked ham, diced
– 1 cup cornbread mix
– 1 cup milk
– 2 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F and grease a 9×9-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, whisk together 1 cup milk, 2 large eggs, 1/2 cup sour cream, and 1/4 cup melted unsalted butter until smooth.
3. Add 1 cup cornbread mix, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder to the wet ingredients, stirring just until combined—avoid overmixing to keep the cornbread tender.
4. Fold in 2 cups diced cooked ham and 1 cup shredded cheddar cheese gently into the batter.
5. Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
6. Bake at 375°F for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the casserole cool for 10 minutes before serving to allow it to set properly.
Warm from the oven, this casserole boasts a fluffy cornbread texture with savory pockets of ham and melted cheese. Serve it with a dollop of sour cream or a side of tangy coleslaw for a balanced meal that’s perfect for potlucks or cozy family dinners.
Ham and Mushroom Pasta Bake
Pasta night just got a major upgrade. This Ham and Mushroom Pasta Bake is your new go-to for a creamy, cheesy, and deeply satisfying dinner that comes together with minimal fuss. It’s the ultimate comfort food that feels fancy but is secretly easy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 12 ounces penne pasta
– 2 tablespoons olive oil
– 1 pound cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 8 ounces cooked ham, diced
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
– 1 1/2 cups shredded sharp cheddar cheese, divided
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook for 1 minute less than the package directions for al dente, about 10 minutes. Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and diced onion. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and the mushrooms have released their liquid and browned.
4. Add the minced garlic and diced ham to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
5. Sprinkle the flour over the mushroom and ham mixture. Cook for 1 minute, stirring constantly to form a roux and cook out the raw flour taste.
6. Gradually whisk in the whole milk and chicken broth until the mixture is smooth and no lumps remain. Bring to a simmer.
7. Stir in the dried thyme, black pepper, and salt. Let the sauce simmer for 3-5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
8. Remove the skillet from the heat. Stir in 1 cup of the shredded cheddar cheese and the grated Parmesan cheese until melted and smooth.
9. Add the drained pasta and chopped fresh parsley to the cheese sauce. Stir until the pasta is evenly coated.
10. Transfer the pasta mixture to the prepared baking dish. Spread it into an even layer.
11. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
12. Bake at 375°F for 20-25 minutes, until the cheese on top is melted, bubbly, and lightly golden brown.
13. Let the bake rest for 5 minutes before serving to allow the sauce to set slightly.
A rich, creamy sauce clings to every piece of pasta, while the ham adds savory depth and the mushrooms bring an earthy, meaty texture. For a fun twist, serve individual portions in small cast-iron skillets straight from the oven, topped with an extra sprinkle of fresh parsley.
Savory Ham and Biscuit Casserole
Unlock the ultimate comfort food hack with this savory ham and biscuit casserole. Upgrade your brunch game with layers of flaky biscuits, smoky ham, and a creamy cheese sauce that bakes into pure perfection. You’ll want to make this every weekend—trust us.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 (16 oz) can refrigerated biscuit dough
– 2 cups diced cooked ham
– 1 cup shredded cheddar cheese
– 1/2 cup diced onion
– 3 large eggs
– 1 cup whole milk
– 1/2 cup heavy cream
– 1 tbsp all-purpose flour
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
– 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Cut the refrigerated biscuit dough into quarters and arrange them evenly in the prepared baking dish.
3. Sprinkle the diced cooked ham, diced onion, and shredded cheddar cheese over the biscuit pieces.
4. In a medium bowl, whisk together the eggs, whole milk, heavy cream, all-purpose flour, garlic powder, black pepper, and salt until smooth.
5. Pour the egg mixture evenly over the ingredients in the baking dish, ensuring all biscuit pieces are coated.
6. Dot the top with small pieces of unsalted butter for added richness.
7. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the center is set (check by inserting a knife—it should come out clean).
8. Let the casserole rest for 5–10 minutes before serving to allow it to firm up slightly.
9. Serve warm directly from the dish.
Keep it cozy with this casserole’s golden, crispy top and soft, savory interior. The biscuits soak up the creamy egg mixture, creating a texture that’s both fluffy and satisfying. Try topping it with a drizzle of hot sauce or fresh herbs for an extra kick, or pair it with a simple side salad to balance the richness.
Ham and Mixed Vegetable Casserole
Unexpectedly easy, this ham and mixed vegetable casserole is your new weeknight hero. Ditch the takeout menus and transform leftover ham into a creamy, comforting bake that’s ready in a flash.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups diced cooked ham
– 4 cups frozen mixed vegetables (peas, carrots, corn, green beans)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 tsp salt
– 1 cup panko breadcrumbs
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt 3 tbsp unsalted butter.
3. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Sprinkle 3 tbsp all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux. Tip: Cook the roux until it turns a light golden color to remove the raw flour taste.
6. Gradually whisk in 2 cups whole milk until the sauce is smooth and begins to thicken, about 3-5 minutes.
7. Remove the skillet from heat and stir in 1 cup shredded cheddar cheese, 1/2 cup grated Parmesan cheese, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/4 tsp salt until the cheese is fully melted.
8. Fold in 2 cups diced cooked ham and 4 cups frozen mixed vegetables until evenly coated with the sauce.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. In a small bowl, combine 1 cup panko breadcrumbs with 2 tbsp olive oil until the crumbs are lightly coated.
11. Sprinkle the breadcrumb mixture evenly over the top of the casserole. Tip: For extra crunch, press the breadcrumbs gently into the surface.
12. Bake at 375°F (190°C) for 30-35 minutes, or until the casserole is bubbling around the edges and the topping is golden brown. Tip: If the top browns too quickly, cover loosely with aluminum foil for the remaining bake time.
13. Let the casserole rest for 10 minutes before serving to allow the sauce to set.
Creamy and hearty, this casserole delivers a satisfying texture with tender vegetables and ham in every bite. The crispy panko topping adds a delightful contrast to the rich cheese sauce. Serve it straight from the dish with a simple green salad for a complete meal that everyone will love.
Ham and Zucchini Gratin
Punch up your weeknight dinner with this cozy Ham and Zucchini Gratin. Packed with savory ham and tender zucchini, it’s a one-dish wonder that bakes to golden perfection. Get ready to dig in!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 2 medium zucchinis, sliced into 1/4-inch rounds
– 2 cups diced cooked ham
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
– 1/2 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
3. Add 1 diced medium yellow onion to the skillet and cook for 5 minutes, stirring occasionally, until softened.
4. Add 2 sliced medium zucchinis to the skillet and cook for 3 minutes, just until they start to soften.
5. Stir in 2 cups of diced cooked ham and cook for 2 minutes to warm through.
6. Sprinkle 1/4 cup of all-purpose flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
7. Gradually pour in 2 cups of whole milk while stirring continuously to prevent lumps.
8. Bring the mixture to a simmer and cook for 3 minutes, stirring often, until it thickens slightly.
9. Remove the skillet from the heat and stir in 1 cup of shredded sharp cheddar cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried thyme, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt until the cheese melts.
10. Transfer the mixture to the greased baking dish and spread it evenly.
11. In a small bowl, combine 1/2 cup of panko breadcrumbs with 1/2 cup of grated Parmesan cheese.
12. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
13. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the edges are bubbly.
14. Let the gratin rest for 10 minutes before serving to allow it to set. Zesty and satisfying, this gratin boasts a creamy interior with a crispy, cheesy crust. Serve it alongside a fresh green salad for a balanced meal, or scoop it straight from the dish for ultimate comfort.
Ham and Green Bean Casserole
Whip up this cozy classic that’s perfect for weeknights or potlucks—ham and green beans get a creamy, crunchy makeover in one dish. Think crispy onions, tender beans, and savory ham all baked to golden perfection. It’s comfort food that comes together fast and disappears even faster.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb fresh green beans, trimmed and halved
– 2 cups diced cooked ham
– 1 (10.5 oz) can condensed cream of mushroom soup
– 1/2 cup whole milk
– 1/2 cup shredded cheddar cheese
– 1/2 cup French-fried onions
– 1 tbsp unsalted butter
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with the unsalted butter.
2. Bring a large pot of salted water to a boil over high heat, then add the green beans and cook for 5 minutes until bright green and tender-crisp.
3. Drain the green beans in a colander and immediately rinse under cold water to stop the cooking—this keeps them vibrant and firm.
4. In a large mixing bowl, combine the condensed cream of mushroom soup, whole milk, garlic powder, and black pepper, whisking until smooth.
5. Fold in the diced cooked ham, blanched green beans, and shredded cheddar cheese until evenly coated.
6. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
7. Sprinkle the French-fried onions evenly over the top, pressing them lightly to adhere.
8. Bake at 375°F for 25–30 minutes, until the casserole is bubbly around the edges and the onions are golden brown.
9. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.
You’ll love the creamy texture from the soup and cheese, balanced by the crunch of those fried onions. Serve it straight from the dish with a side of crusty bread to soak up every last bit, or top it with extra cheese for an indulgent twist.
Ham and Sweet Potato Casserole
Gather your crew—this ham and sweet potato casserole is the cozy, crowd-pleasing hero your table needs. Think creamy, savory, and slightly sweet, all baked into one irresistible dish that’s perfect for potlucks or family dinners. Ready in under an hour, it’s a fuss-free favorite you’ll make again and again.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 large sweet potatoes, peeled and cubed
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup diced ham
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped green onions
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. Place the peeled and cubed sweet potatoes in a large bowl, drizzle with 1 tablespoon olive oil, and toss to coat evenly.
3. Spread the sweet potatoes in a single layer on a baking sheet, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and roast for 20 minutes until fork-tender—this caramelizes them for extra flavor.
4. Transfer the roasted sweet potatoes to the greased baking dish and layer evenly.
5. Sprinkle 1 cup diced ham over the sweet potatoes, distributing it uniformly.
6. Pour 1/2 cup heavy cream evenly over the ham and sweet potato layers.
7. Drizzle 2 tablespoons melted unsalted butter over the top of the casserole.
8. Bake at 375°F for 15 minutes until the edges are bubbly and golden.
9. Remove from the oven and sprinkle 1/2 cup shredded cheddar cheese over the casserole.
10. Return to the oven and bake for an additional 5 minutes until the cheese is melted and lightly browned.
11. Let the casserole rest for 5 minutes after baking—this helps it set for cleaner slices.
12. Garnish with 1/4 cup chopped green onions just before serving for a fresh, colorful finish.
Rich and comforting, this casserole boasts a velvety texture from the creamy sweet potatoes and a savory punch from the ham. Serve it warm with a side salad for a balanced meal, or scoop it into bowls for a hearty standalone dish—leftovers reheat beautifully for quick lunches.
Easy Ham and Egg Breakfast Casserole
Hate mornings? This easy ham and egg breakfast casserole is your new best friend—dump, bake, and devour. Perfect for lazy weekends or meal prep, it’s a crowd-pleaser that requires minimal effort for maximum flavor.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon unsalted butter
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 8 large eggs
– 1 cup whole milk
– 1 teaspoon salt
– ½ teaspoon black pepper
– 6 cups cubed day-old bread
– 2 cups diced cooked ham
– 1 cup shredded cheddar cheese
– ½ cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with the unsalted butter, using a pastry brush to coat it evenly.
2. In a large skillet over medium heat, sauté the diced yellow onion and red bell pepper for 5-7 minutes until softened, stirring occasionally to prevent burning.
3. In a large bowl, whisk together the 8 large eggs, 1 cup whole milk, 1 teaspoon salt, and ½ teaspoon black pepper until fully combined and slightly frothy.
4. Tip: For a fluffier texture, let the egg mixture sit for 2 minutes before adding other ingredients.
5. Add the 6 cups cubed day-old bread, 2 cups diced cooked ham, and sautéed vegetables to the egg mixture, gently folding with a spatula to coat everything evenly.
6. Pour the mixture into the prepared baking dish, spreading it out into an even layer with the spatula.
7. Sprinkle the 1 cup shredded cheddar cheese and ½ cup shredded mozzarella cheese evenly over the top of the casserole.
8. Tip: For a golden-brown crust, lightly spray the cheese with cooking oil before baking.
9. Bake in the preheated oven at 350°F for 40-45 minutes, until the center is set and a knife inserted comes out clean.
10. Tip: If the top browns too quickly, cover loosely with aluminum foil for the last 10 minutes of baking.
11. Remove from the oven and let the casserole rest for 5 minutes before slicing to allow it to firm up.
Rely on this casserole for a hearty, savory breakfast—the eggs stay tender, the ham adds a salty punch, and the cheese melts into a gooey delight. Serve it warm with a drizzle of hot sauce or alongside fresh fruit for a balanced brunch spread.
Conclusion
Savor the convenience and comfort of these 20 delicious ham casserole recipes! Perfect for busy weeknights or cozy gatherings, there’s something here for every home cook. We’d love for you to try a few, leave a comment telling us your favorite, and if you enjoyed this roundup, please share it on Pinterest to help other cooks discover these easy, tasty meals. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
