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Delicious Crockpot Ham and Potato Casserole topped with cheese

Crockpot Ham and Potato Casserole

A comforting, creamy casserole filled with diced potatoes, savory ham, and melted cheese, all cooked conveniently in a crockpot.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium medium russet potatoes, peeled and diced (about 5–6 cups)
  • 2 cups diced cooked ham
  • 1 small yellow onion, finely chopped
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese, divided
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • to taste chopped parsley or green onions for garnish Optional garnish

Method
 

Preparation
  1. Spray the inside of a 6-quart crockpot with nonstick cooking spray. Add in the diced potatoes, ham, and chopped onion.
Mix Sauce
  1. In a medium bowl, whisk together the cream of chicken soup, milk, 1½ cups of shredded cheese, garlic powder, salt, and pepper until smooth.
Combine and Cook
  1. Pour the sauce over the ingredients in the crockpot. Stir gently to coat everything evenly. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Finish and Serve
  1. Sprinkle the remaining ½ cup cheese on top, cover, and cook for an additional 10–15 minutes until the cheese melts. Serve warm, topped with chopped parsley or green onions if desired.

Notes

This casserole keeps well in the fridge for about 3–4 days. For longer storage, freeze it for up to 2–3 months. Reheat in the microwave or oven until warmed through. Experiment with different cheeses and toppings for variation.