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Slow Cooker Creamy Ham & Cheese Casserole

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Slow Cooker Creamy Ham & Cheese Casserole

Description

Slow Cooker Creamy Ham & Cheese Casserole is the ultimate comfort food, combining tender potatoes, savory ham, rich cheddar cheese, and a creamy sauce that slowly cooks to perfection. This hearty casserole is perfect for using leftover holiday ham or preparing an easy family dinner with minimal effort. The slow cooker creates a wonderfully creamy texture while allowing the flavors to blend beautifully. Serve it as a complete meal or alongside a fresh green salad or steamed vegetables.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 5–6 hours on LOW (or 2½–3 hours on HIGH)
  • Total Time: About 6 hours 20 minutes

Ingredients

  • 2 pounds russet potatoes, peeled and diced
  • 2 cups cooked ham, cubed
  • 2 cups shredded sharp cheddar cheese
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup sour cream
  • ½ cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust to taste)
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Lightly grease the inside of your slow cooker.
  2. In a large bowl, combine the cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, paprika, salt, and black pepper.
  3. Stir until smooth.
  4. Add the diced potatoes and cubed ham to the bowl and toss until evenly coated.
  5. Fold in 1½ cups of the shredded cheddar cheese.
  6. Transfer the mixture to the slow cooker and spread evenly.
  7. Cover and cook:
    • LOW: 5–6 hours
    • HIGH: 2½–3 hours
  8. During the last 20 minutes of cooking, sprinkle the remaining cheddar cheese over the top.
  9. Cover again until the cheese has melted.
  10. Garnish with chopped parsley and serve warm.

Recipe Notes

  • Yukon Gold potatoes also work well and become extra creamy.
  • Leftover holiday ham is perfect for this recipe.
  • Freshly shredded cheese melts smoother than pre-shredded cheese.
  • Stir gently near the end if you prefer a creamier consistency.

Tips for Success

  • Cut potatoes into evenly sized pieces for uniform cooking.
  • Avoid opening the slow cooker too often, as it releases heat.
  • Grease the slow cooker to prevent sticking.
  • Taste before serving and adjust seasoning if needed.
  • Let the casserole rest for 10 minutes before serving for easier scooping.

Variations

Broccoli Ham Casserole

Add 2 cups steamed broccoli during the final 30 minutes.

Bacon Lover’s Version

Mix in 6 slices cooked, crumbled bacon.

Spicy Version

Add diced jalapeños and a pinch of cayenne pepper.

Swiss Cheese Version

Replace cheddar with Swiss or Gruyère for a richer flavor.

Vegetable Version

Add peas, carrots, or corn for extra nutrition.

Serving Suggestions

  • Green salad
  • Garlic bread
  • Dinner rolls
  • Roasted broccoli
  • Steamed green beans
  • Coleslaw
  • Fresh fruit

Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

  • Microwave individual portions for 2–3 minutes.
  • Reheat in a 325°F (163°C) oven until warmed through.
  • Add a splash of milk if the casserole thickens too much.

Servings

Serves: 6

Approximate Nutritional Information (Per Serving)

  • Calories: 465
  • Protein: 24g
  • Carbohydrates: 29g
  • Fat: 28g
  • Saturated Fat: 14g
  • Cholesterol: 88mg
  • Sodium: 980mg
  • Fiber: 3g
  • Sugar: 3g
  • Calcium: 320mg
  • Potassium: 760mg

Nutrition values are estimates and may vary depending on ingredients used.

Health Benefits

  • Good source of protein: Ham and cheese help support muscle maintenance and repair.
  • Rich in calcium: Cheddar cheese contributes calcium for healthy bones and teeth.
  • Provides energy: Potatoes supply complex carbohydrates for sustained energy.
  • Comforting and satisfying: The protein and fat content help make this a filling meal.
  • Great for leftovers: An excellent way to reduce food waste by using leftover cooked ham.

Frequently Asked Questions

1. Can I use frozen diced potatoes?

Yes. Frozen diced hash brown potatoes work well; cooking time may be slightly reduced.

2. Can I substitute the cream of chicken soup?

Yes. Cream of mushroom or cream of celery soup are great alternatives.

3. Can I make this ahead of time?

Yes. Assemble the ingredients the night before, refrigerate, and cook the next day.

4. Can I use different cheeses?

Absolutely. Monterey Jack, Colby, Gruyère, Swiss, or a cheddar blend all work well.

5. How do I know when it’s done?

The potatoes should be fork-tender, and the casserole should be hot and bubbly throughout.

6. Can I add vegetables?

Yes. Broccoli, peas, corn, spinach, or diced bell peppers are delicious additions.

7. Can I make it gluten-free?

Yes. Use a certified gluten-free condensed soup or a homemade gluten-free cream sauce, and ensure all other ingredients are gluten-free.

8. Why is my casserole watery?

Potatoes can release moisture during cooking. If needed, remove the lid for the last 20–30 minutes of cooking or stir in a little extra shredded cheese to thicken the sauce.

9. Can I use leftover baked potatoes?

Yes, but add them during the last 1–2 hours of cooking to prevent them from becoming too soft.

10. What protein can replace the ham?

Cooked chicken, turkey, smoked sausage, or crumbled cooked bacon all make excellent substitutes.

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