This recipe for ham and potato casserole has easy-to-find ingredients and comes together in only 3 steps!

Frozen hashbrowns and broccoli are baked with ham, and a cheesy blend of cheddar and Alfredo sauce.

It’s a tasty and one-pot, budget-friendly crowd-pleaser!

Ham & Potato Casserole on a plate

A Casserole for a Crowd

  • This cheesy ham and potato casserole is a versatile recipe for breakfast, brunch, lunch, or even a light dinner with a simple salad.
  • Budget-friendly casseroles are perfect for larger families and holiday gatherings! Bake and serve or bake and freeze!
  • Use up leftover meats, veggies, and cheese, and make it a new recipe every time!
ingredients assembled to make ham and potato casserole, including frozen hashbrowns, cheese, broccoli, ham, and alfredo sauce

Ingredients and Variations

Potatoes – Frozen hashbrowns are an easy base for this dish, but leftover diced potatoes, sliced potatoes, or even a layer of mashed potatoes will work. Try cauliflower rice for a lower-carb dish as well!

Meat – Leftover holiday ham is perfect in this recipe as are bacon pieces, precooked breakfast sausages, and sliced summer sausage.

Veggies – Any veggies will do! Use leftovers or a frozen medley.

Sauce – Ready-made Alfredo sauce and freshly shredded cheddar cheese provide a rich and creamy sauce for this casserole, but a handful of blue cheese or feta crumbles can also be tossed in for a more cheesy flavor. Or make it from scratch!

Variations – No Alfredo sauce? No problem! Use an equal portion of heavy whipping cream or a can of cream of mushroom or cream of chicken soup. Add 6 whisked eggs and blend in at Step 2 to make a heartier, fluffier egg-based casserole.

How to Make Ham and Potato Casserole

  1. Combine all ingredients (except cheese) in a large bowl.
  2. Pour mixture into a prepared casserole dish and top with shredded cheddar.
  3. Bake until cheese is melted and bubbly on top. Serve with a dollop of sour cream, salsa, guacamole, or more shredded cheese.

Tips for Success!

  • For best results, let the casserole rest for a few minutes before cutting and serving.
  • Prep ham and potato casserole the night before and keep it covered and chilled until ready to bake.
  • Freeze the prepared casserole in a parchment paper-lined casserole dish and then remove the frozen casserole so the dish can be used for another purpose. Wrap the casserole in plastic wrap and aluminum foil and freeze for up to 3 months. Place the frozen casserole back in the casserole dish and thaw overnight in the refrigerator before baking in Step 4.
  • Serve ham and potato casserole on its own or with a tasty tomato salad or a fresh strawberry salad. The options are endless with this versatile dish.
Ham & Potato Casserole with a scoop being taken out

Leftover Ham and Potato Casserole Ideas

Refrigerate any leftovers in a covered container for up to 4 days. Freeze casserole wrapped in plastic wrap and then in foil, or store individual portions in small containers, for up to 6 weeks.

Thaw casserole overnight in the refrigerator. Reheat casserole, covered with foil, in the oven until heated through. Reheat single portions in the microwave or even in a skillet on the stovetop!

More Tasty Casseroles!

Have you tried this recipe for Ham and Potato Cassserole? Leave a comment and rating below!

ham and potato casserole on a plate
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Ham and Potato Casserole

Try this cheesy ham and potato casserole for a comforting and budget friendly dish that is also super easy to make.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Author Holly


  • 16 ounces frozen hashbrowns
  • 15 ounces jar alfredo sauce
  • 2 cups ham diced
  • 2 cups broccoli frozen or fresh
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup cheddar cheese


  • Preheat oven to 400°F. Grease a 9×13 casserole dish.
  • In a large bowl, combine hashbrowns, Alfredo sauce, ham, broccoli, garlic powder, salt and pepper.
  • Mix until fully combined, then pour into the casserole dish and sprinkle cheese on top.
  • Cook for 45-50 minutes or until heated through and cheese is melted.


  • Add a touch of cream to the Alfredo sauce for a creamier casserole.
  • Try topping this casserole with sour cream, salsa, guacamole, or hot sauce.
  • Refrigerate any leftovers in the refrigerator up to 4 days.
  • Reheat covered with foil in the oven. It can also reheat quickly in the microwave or even in a skillet on the stove.
  • Freeze cooled casserole in an airtight container, labeled with the date, for up to 6 weeks.
5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 397kcal | Carbohydrates: 24g | Protein: 15g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 1207mg | Potassium: 519mg | Fiber: 2g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 28mg | Calcium: 124mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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