Ingredients
To make a large family-sized cheesy ham and potato casserole, prepare the following:
Main base
- 4–5 cups diced potatoes (fresh or frozen hash browns)
- 2 cups diced cooked ham
- 1 cup sliced green onions
- 2 cups shredded cheese (cheddar, mozzarella, Monterey Jack, or a mix)
Egg mixture
- 8 large eggs
- 1 cup milk or heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- Optional: ½ teaspoon paprika for added color
Topping
- Extra ½–1 cup shredded cheese
- A few chopped green onions for garnish
Instructions
Start by preparing your baking dish. Grease a large casserole pan with butter or cooking spray to prevent sticking. Preheat your oven to 180°C (350°F). This ensures the casserole cooks evenly and develops the beautiful golden top you see in the photo.
Prepare the potatoes. If using fresh potatoes, peel and dice them into small cubes so they bake evenly. If using frozen hash browns, no thawing is necessary. Spread the potatoes evenly over the bottom of the casserole dish, creating a uniform base. This layer gives the dish its structure and helps absorb the flavors of the egg mixture and cheese.
Next, add the diced ham. Make sure the pieces are evenly scattered across the potatoes. Choose cooked ham, such as leftover baked ham or store-bought diced ham. Its salty, smoky flavor pairs perfectly with the creamy potatoes and melted cheese. The ham also adds protein, making this casserole filling enough to serve as a complete meal.
After adding the ham, sprinkle the sliced green onions across the dish. Green onions add freshness and a mild onion flavor that balances the richness of the cheese and cream. Their bright color also creates a beautiful contrast once the casserole is baked.
Now sprinkle the shredded cheese over the ham and potatoes. Use a combination of cheeses for best melt and flavor—cheddar for sharpness and color, mozzarella for stretchiness, and Monterey Jack for creaminess. The layer of cheese melts into the potatoes and ham during baking, binding everything together.
Prepare the egg mixture in a separate bowl. Whisk together eggs, milk or cream, garlic powder, onion powder, salt, pepper, and optional paprika. This mixture creates the custard-like texture inside the casserole. Pour the egg mixture slowly over the ingredients in the baking dish. Make sure it distributes evenly so every part of the casserole cooks properly.
Once the egg mixture is added, top the casserole with an additional layer of cheese. This final layer is what gives the casserole the golden, bubbly surface you see in the image. You can add extra green onions on top as well for freshness and color.
Place the casserole in the preheated oven and bake for 45–55 minutes. You’ll know it’s done when the center is set, the edges are browned, and the cheese is fully melted and slightly crispy. Let it rest for 10 minutes before slicing; this helps the layers settle and makes the dish easier to cut into squares.
Serving Suggestions
This casserole is incredibly versatile. Serve it warm for breakfast with toast, fruit, or juice. For brunch, pair it with a simple salad. For dinner, it goes well with steamed vegetables, roasted tomatoes, or garlic bread. The leftovers reheat beautifully, making it great for meal prep throughout the week.
The flavors are comforting and satisfying, with creamy potatoes, savory ham, and gooey cheese blending perfectly. It’s a crowd-pleasing dish that works for holidays like Christmas morning, Easter brunch, or weekend family gatherings.
Recipe Variations
There are many ways to customize this casserole. Add bell peppers or spinach for more vegetables. Use cooked sausage or bacon instead of ham for a different flavor. Swap cheddar for Swiss cheese or add cream cheese for extra richness. You can also make it lighter by using skim milk and reducing the cheese, or make it gluten-free by simply ensuring all ingredients are naturally gluten-free.