This easy ham and potato casserole with cheese soup delivers creamy, cheesy comfort in just 90 minutes with minimal prep and very basic ingredients. The secret is Campbell's condensed cheddar cheese soup whisked with milk, creating a velvety sauce that transforms everyday ingredients into a hearty family meal. The combination of tender potato layers, savory ham chunks, and that rich cheese sauce never disappoints!
The smell of this casserole - that warm, buttery scent mingling with sharp cheddar and a hint of green onion - transforms a hectic Tuesday into something comforting. The gentle sizzle as the edges bubble golden brown, the way steam rises when you first cut into it. This is the kind of dish that saves busy weeknights when everyone's starving and you need dinner on the table fast, yet it's impressive enough for church potlucks and game day gatherings where you need to feed a crowd without spending all day in the kitchen.
The 1980s Kitchen
The 1980s marked a golden era for convenience cooking, when Campbell's soup transformed from a simple starter into a culinary building block. Kitchens featured almond-colored appliances, AM/FM radios playing Top 40 hits, and cupboards stocked with condensed soups that promised "creative cooking" without culinary school training. This was the Reagan years, when dual-income households became the norm and weeknight dinners needed to be both budget-friendly and fast.
Campbell's marketed their condensed cheddar cheese soup as an instant cheese sauce, eliminating the intimidation of making a roux or tempering a béchamel. For home cooks juggling careers and families, these canned shortcuts weren't lazy; they were liberating!
The company even published dedicated cookbooks in the 80s showcasing "creative cooking with soup," teaching a generation that sophisticated flavor could come from a can. Ham and potato casseroles gained particular traction as the perfect vessel for leftover holiday ham, transforming Easter and Christmas remnants into economical weeknight meals that fed a family of six for under $5.
What Makes This Ham Potato Casserole Special
Easy Ham and Potato Casserole Recipe
This vintage 1988 ham and potato casserole features tender potato layers, savory ham chunks, and a rich Campbell’s cheese soup sauce. The grated potato topping creates irresistible texture while breadcrumbs add a golden, crispy finish.
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
Ingredients
- 6-8 medium russet potatoes (about 2 1/2-3 lbs), sliced thin or cubed
- 2 cups grated russet potatoes (about 2 medium potatoes)
- 1 tablespoon ground black pepper
- 1-2 lbs cooked ham, cubed (about 3-4 cups)
- 1 cup whole milk
- 2 cans (10.5 oz each) Campbell's Condensed Cheddar Cheese Soup
- 1 bunch green onions, chopped (about 1/2 cup)
- 1 cup bread crumbs (optional but recommended)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prep: Preheat oven to 350°F. Grease a 9×13-inch casserole dish with butter or cooking spray.
- Layer the Base: Arrange sliced or cubed potatoes in an even layer on the bottom of the prepared casserole dish. Scatter the cubed ham over the potatoes. Season with the full tablespoon of black pepper. Spread the grated potatoes evenly over the top.
- Make the Cheese Sauce: In a medium bowl, whisk together the milk and both cans of Campbell’s Cheddar Cheese Soup until completely smooth with no lumps. Pour this mixture evenly over the layered potatoes and ham.
- Add Toppings: Sprinkle the chopped green onions over the cheese sauce. If using, sprinkle bread crumbs evenly across the top.
- Bake Covered: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 60 minutes.
- Finish Uncovered: Remove foil and continue baking for 30-45 minutes more, until potatoes are fork-tender and the top is golden brown. Baking time depends on potato variety and slice thickness.
Rest and Serve: Remove from oven and let rest for 10-15 minutes. Sprinkle with freshly chopped parsley just before serving.
Equipment
Pyrex Glass 9×13 Casserole Bakeware
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Gramercy Adjustable Mandoline Food Slicer
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KitchenAid Gourmet 4-Sided Stainless Steel Box Grater
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- Cook Time: 90 minutes
- Category: Casseroles
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 3/4 cup
- Calories: 385
- Sugar: 5g
- Sodium: 1240mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
How to Make Perfect Ham Potato Casserole
Recipe Variations
Frequently Asked Questions
This recipe calls for fresh potatoes (either sliced thin or cubed) not frozen hash browns. Fresh russet or Yukon Gold potatoes provide the right starch content to thicken the cheese sauce naturally. If you prefer using hash browns, use the shredded variety and thaw completely before layering
You can make a homemade cheese sauce by melting 2 cups shredded cheddar into a roux made with 3 tablespoons butter, 3 tablespoons flour, and 2 cups milk. However, the condensed soup provides emulsifiers that prevent separation, so homemade versions may be slightly grainier. Cream of chicken or cream of mushroom soup can substitute in a pinch, though you'll lose the prominent cheese flavor.
Insert a knife or fork through the center of the casserole; it should slide through the potatoes with no resistance. The edges should be bubbling, the top golden brown, and the sauce thickened rather than watery. Baking time varies from 90 minutes to 2 hours, depending on potato type and slice thickness.
Watery casseroles typically result from potatoes that are too thick, not enough baking time for the sauce to reduce, or using waxy potatoes that don't release starch. Always use starchy russets, slice uniformly thin, and don't skip the uncovered baking time. Let the casserole rest 10-15 minutes after baking so the sauce can set.
Absolutely! Diced bell peppers, broccoli florets, or peas work beautifully. Add them to the potato layer before pouring the cheese sauce. Keep additions to 1-2 cups maximum so the casserole doesn't become overcrowded and watery. Pre-cook harder vegetables like broccoli for 2-3 minutes before adding.
Leftover holiday ham (spiral-cut glazed ham), ham steak from the deli counter, or even thick-cut deli ham all work perfectly. Avoid honey-glazed ham if you don't want sweetness competing with the savory cheese sauce. Smoked ham adds wonderful depth, while plain deli ham keeps the flavor mild and kid-friendly.
The 9x13-inch pan is ideal for proper sauce-to-potato ratio and even cooking. A deeper 2.5-quart casserole dish works but requires 15-20 minutes longer baking time and produces fewer crispy edges. Two smaller 8x8-inch pans allow you to freeze one for later, just reduce baking time to 60-75 minutes total.
The breadcrumbs are optional but highly recommended for textural contrast. They create a golden, slightly crunchy topping that balances the creamy interior. For extra richness, toss the breadcrumbs with 2 tablespoons melted butter before sprinkling. Crushed butter crackers (like Ritz) or panko also works nicely.
Campbell's condensed cheese soup is formulated with emulsifiers to prevent curdling, which is why this recipe is so foolproof. If making homemade cheese sauce instead, remove from heat before adding cheese, and stir constantly as it melts. Never boil cheese sauce, as high heat causes proteins to seize and separate.
Does this bring back memories of family dinners where one casserole dish fed everyone? What's your favorite way to use leftover ham? Traditional casseroles like this, or do you get creative?
If you make this easy ham and potato casserole with cheese soup, please leave a rating and review!
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