There are some meals that just feel like home. For me, this Slow Cooker Ham and Potato Casserole is one of them. It’s the dish I think of on busy weekdays when I need a guaranteed win; a meal that will fill the house with an incredible aroma and bring everyone to the table with a smile.
This recipe was born from my love of using up leftovers, especially after a big holiday ham. Instead of letting that beautiful, smoky meat go to waste, I wanted to transform it into something new and exciting. The first time I made this, I couldn’t believe how easy it was. I just tossed everything in the slow cooker, and hours later, we were treated to the most decadent, creamy, and comforting casserole. Now, it’s not just for leftovers; it’s a dish we crave all year long.
Imagine this: layers of tender, diced potatoes and savory ham, all nestled in a rich, creamy, cheesy sauce, topped with the most glorious golden brown, buttery herb stuffing crust. Every single spoonful is a perfect combination of textures; creamy, tender, and wonderfully crunchy; and flavors that are pure, unadulterated comfort. The best part? You simply toss everything in the slow cooker and let it work its magic. Let me show you how to make this set it and forget it wonder.
Ingredient Spotlight: Simple Ingredients, Extraordinary Results
- Frozen Diced Hash Browns: The ultimate shortcut! Using frozen hash browns means no peeling or chopping potatoes, making this recipe incredibly easy. They cook up perfectly tender in the slow cooker.
- Chopped Ham: A fantastic way to use up leftover holiday ham or a ham steak from the store. It adds a wonderful smoky, savory flavor to the casserole.
- Cream of Chicken Soup & Sour Cream: This dynamic duo creates the most luscious, creamy, and tangy sauce that coats every single potato and piece of ham.
- Onion Soup Mix: A packet of this savory mix adds incredible depth of flavor with its blend of onion, herbs, and seasonings. It’s the secret to that “cooked all day” taste.
- Shredded Cheddar Cheese: Because everything is better with cheese! It melts into the sauce, adding a rich, gooey, and irresistible layer.
- Herb Seasoned Stuffing Mix & Butter: This is the crowning glory! Tossing the stuffing mix with melted butter and sprinkling it on top creates a perfectly crunchy, golden brown, and incredibly flavorful crust that contrasts beautifully with the creamy filling.
Step by Step Instructions: Your Guide to Casserole Bliss
This recipe is almost too easy. It’s the ultimate “set it and forget it” meal.
1Prep the Slow Cooker: Lightly spray the inside of a 4 quart (or larger) slow cooker with non stick cooking spray. This ensures easy serving and cleanup.
2Mix the Filling: In a very large bowl, combine the 30 ounce bag of frozen diced hash browns, 2 cups of chopped ham, the 2 ounce packet of onion soup mix, 1 cup of sour cream, the 10.75 ounce can of condensed cream of chicken soup, 1 cup of milk, 2 cups of shredded cheddar cheese, and ½ teaspoon of salt. Stir everything together until all the ingredients are well combined and the potatoes are evenly coated in that delicious creamy mixture.
3Transfer to Slow Cooker: Pour the potato mixture into your prepared slow cooker and spread it into an even layer.
4Make the Topping: In a medium bowl, place the 6 ounce box of herb seasoned stuffing mix. Drizzle the ¼ cup of melted unsalted butter over the top. Toss with a fork until all the stuffing is evenly coated in the butter.
5Top and Cook: Sprinkle the buttery stuffing mixture evenly over the top of the potato mixture in the slow cooker. Cover with the lid and cook on LOW for 5-6 hours or on HIGH for 2-4 hours. You’ll know it’s done when the casserole is hot and bubbly around the edges and the potatoes are tender.
6Rest and Serve: Let the casserole sit for about 10 minutes after turning off the slow cooker. This allows it to set slightly, making it easier to serve. Scoop into bowls and enjoy this ultimate comfort food!
Expert Tips for Casserole Success
- The Secret to a Crispy Topping: For an extra crunchy stuffing topping, you can remove the slow cooker lid during the last 30 minutes of cooking on HIGH. This allows some of the steam to escape and helps the top crisp up even more.
- Don’t Overcook: Keep an eye on your casserole, especially if cooking on HIGH. All slow cookers run at slightly different temperatures. The casserole is done when the potatoes are tender and the mixture is hot and bubbly.
- Use Full Fat Ingredients: For the creamiest, most decadent result, I recommend using full fat sour cream and regular condensed soup. Low fat versions can sometimes become watery or grainy during the long, slow cook.
- Thaw Your Hash Browns (Optional): While you can use them frozen, letting the frozen hash browns thaw slightly in the fridge or on the counter for 30 minutes can help everything mix together more easily.
- Swap the Topping: If you don’t have herb stuffing mix, you can easily substitute it with crushed butter crackers (like Ritz) or crushed cornflakes tossed in melted butter for a delicious, crispy, “funeral potato” style topping!
Recipe FAQ: Your Questions Answered
Can I make this casserole in the oven instead of the slow cooker?
Yes, absolutely! This recipe is easily adaptable for the oven. Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish. Prepare the potato mixture and the stuffing topping as directed. Pour the potato mixture into the dish, then sprinkle the buttery stuffing over the top. Cover with foil and bake for 35-40 minutes, until bubbling. Uncover and bake for another 15-20 minutes, until the stuffing is golden brown and crispy.
I don’t have cream of chicken soup. What can I use?
No problem! You can substitute it with cream of mushroom soup for a similar creamy texture. In a pinch, you can also make a simple substitute by whisking together 1 cup of milk, ¾ cup of chicken broth, and ¼ cup of flour until smooth, but the flavor and texture will be slightly different.
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can! Use about 6-8 medium Yukon Gold or yellow potatoes (about 10 cups), peeled and diced into ½ inch cubes. There’s no need to pre cook them; they will cook perfectly in the slow cooker. You will need to adjust the cook time to 6-7 hours on LOW or 3-4 hours on HIGH.
How do I store and reheat leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave for 30-60 seconds until warmed through, or return the casserole to a baking dish, cover with foil, and warm in a 350°F oven for about 15-20 minutes.
Can I freeze this casserole?
Yes! This casserole is perfect for freezer meals. To freeze, combine the hash browns, ham, onion soup mix, cheese, and salt in a freezer safe bag and freeze for up to 3 months. When you’re ready to cook, add the frozen mixture to the slow cooker with the sour cream, condensed soup, and milk. Prepare the buttery stuffing topping fresh and cook as directed.
Make Ahead, Storage & Freezing Instructions
- Make Ahead: You can assemble the potato mixture (without the stuffing topping) the night before and store it covered in the refrigerator. In the morning, give it a stir, pour it into the slow cooker, prepare the stuffing topping, and cook as directed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat gently in the microwave or in a 350°F oven until warmed through.
- Freezing Instructions: As noted above, you can freeze the dry ingredients (potatoes, ham, soup mix, cheese, salt) together for a ready to go freezer meal. For the best texture, prepare fresh buttery stuffing topping when you’re ready to cook.
Serving Suggestions: The Perfect Pairings
- As a Complete Meal: This hearty casserole is a meal in itself. Serve it in big bowls, maybe with a sprinkle of fresh chives or parsley for a pop of color.
- With Homemade Bread: This casserole is absolutely divine with something to soak up the creamy sauce. Serve it alongside some warm, homemade dinner rolls, bread twists, or a slice of crusty bread.
- With a Simple Salad: Balance the richness with a fresh, crisp green salad tossed in a light vinaigrette. A simple coleslaw is also a classic and delicious pairing.
- With Steamed Veggies: Serve alongside some simple steamed green beans, roasted asparagus, or buttered peas for a pop of color and extra nutrients.
- Drink Pairing: A cold glass of milk is a classic, comforting pairing. For adults, a crisp, unoaked Chardonnay or a light lager would complement the creamy, savory flavors beautifully. A tall glass of iced tea is also a fantastic choice.
Slow Cooker Ham and Potato Casserole
Equipment
- 4 quart or larger slow cooker
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Fork (for mixing stuffing topping)
- Non stick cooking spray
Ingredients
- 1 30 ounce bag frozen diced hash brown potatoes, slightly thawed if desired
- 2 cups cooked ham chopped into bite sized pieces
- 1 2 ounce packet onion soup mix (about 5 tablespoons)
- 1 cup sour cream
- 1 10.75 ounce can condensed cream of chicken soup
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ cup unsalted butter melted
- 1 6 ounce box herb seasoned stuffing mix
Instructions
- Prep Slow Cooker: Spray the inside of a 4 quart slow cooker generously with non stick cooking spray.
- Mix Filling: In a very large bowl, combine the frozen hash browns, chopped ham, onion soup mix, sour cream, cream of chicken soup, milk, shredded cheddar cheese, and salt. Stir until all ingredients are thoroughly combined.
- Transfer to Slow Cooker: Pour the potato mixture into the prepared slow cooker and spread it into an even layer.
- Prepare Topping: In a medium bowl, place the herb seasoned stuffing mix. Drizzle the melted butter over the top and toss with a fork until all the stuffing is evenly coated.
- Top and Cook: Sprinkle the buttery stuffing mixture evenly over the potato mixture in the slow cooker. Cover with the lid.
- Slow Cook: Cook on LOW for 5-6 hours or on HIGH for 2-4 hours, until the casserole is hot and bubbly and the potatoes are tender.
- Rest and Serve: Turn off the slow cooker and let the casserole rest for about 10 minutes before serving. This helps it set. Scoop into bowls and enjoy!
Notes
- Oven Instructions: Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Prepare the potato mixture and stuffing topping as directed. Pour the potato mixture into the dish, then sprinkle with the buttery stuffing. Cover with foil and bake for 35-40 minutes. Uncover and bake for another 15-20 minutes, until the topping is golden brown and the casserole is bubbly.
- Fresh Potato Substitution: Use 6-8 medium Yukon Gold or yellow potatoes (about 10 cups), peeled and diced into ½-inch cubes, instead of frozen hash browns. Adjust cook time to 6-7 hours on LOW or 3-4 hours on HIGH.
- Topping Substitution: Substitute herb stuffing mix with 1½ cups of crushed butter crackers (like Ritz) or crushed cornflakes, tossed with ¼ cup melted butter.
- Soup Substitution: Cream of mushroom soup can be used in place of cream of chicken soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.
- Freezer Meal: Combine hash browns, ham, onion soup mix, cheese, and salt in a freezer bag. Freeze for up to 3 months. To cook, add frozen mixture to slow cooker with sour cream, soup, and milk. Prepare fresh buttery topping and cook as directed.
