Slow Cooker Ham and Potato Casserole
The ultimate comfort food made easy! This creamy, cheesy ham and potato casserole is topped with a buttery, golden brown herb stuffing crust. Just toss everything in the slow cooker and let it work its magic for a hearty, delicious meal the whole family will love.
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.