Scalloped Potato and Ham Casserole

Author Joanna (Everyday Made Fresh)


  • 1/2 pound diced ham steak
  • 1 1/2 pounds frozen shredded hashbrown potatoes {Cascadian Farms is the brand that we love}
  • 1 cup diced onion
  • 1 cup shredded sharp cheddar cheese
  • 2 cans of cream of mushroom soup OR cream of soup recipe - recipe is below
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese


::homemade cream of soup:

  1. 9 tablespoons butter
  2. 8 tablespoons flour
  3. 1 cup milk
  4. 1 cup chicken broth
  5. 1 cup chopped mushrooms
  6. -Saute your mushrooms in a small pan with a tablespoon of butter. Set aside. Melt 8 tablespoons butter in a small sauce pan and add the flour. Mix together and whisk in your milk and broth slowly, making sure to incorporate it well. Don't just pour it all in and stir, it won't come together right. Over low heat, continue whisking until the mixture is slightly thickened. It will thicken more as it sits.
  7. Preheat oven to 350 degrees.
  8. In a 3 quart casserole dish, layer half of the potatoes, half of the ham, half of the onion, and half of the cheese.
  9. Spread half of the soup, or 1 can, evenly over the layers. Repeat layers once more. Top with remaining soup.
  10. Pour cream over layers, and tip your dish back and forth to cover everything and allow it to soak in. Sprinkle with the parmesan cheese.
  11. Bake for 1 hour or until hot and bubbly.