1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Cheddar Mashed Potato and Ham Bake

User Rating 4.5 Star Rating (2 Reviews)


Cheddar Mashed Potato and Ham Bake

Cheddar Mashed Potato and Ham Bake

Image © Diana Rattray
This is a great tasting casserole made with leftover ham and mashed potatoes, along with cheddar cheese. This is a nice way to use leftover ham, and it's a great combination of ingredients.


  • 2 tablespoons butter
  • 1 cup sliced celery
  • 1 cup chopped onion
  • 3 cups diced leftover ham
  • 1 can (10 1/2 ounces) cream of celery soup
  • 1/2 cup milk
  • salt and freshly ground black pepper, to taste
  • 4 to 5 cups leftover or freshly prepared mashed potatoes
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup chopped green onions
  • 1 tablespoon fresh chopped parsley
  • 6 ounces (about 1 1/2 cups) shredded sharp Cheddar cheese, divided


Butter a 2 1/2 to 3-quart baking dish. Heat oven to 350°.

Melt the butter in a skillet over medium-low heat. Add the celery and onion and saute, stirring frequently, until the vegetables are tender. Add the ham and continue cooking until ham is lightly browned. Stir in soup, 1/2 cup milk, and add salt and pepper to taste.

If the mashed potatoes are cold, warm them to make them easier to mix. Whisk together the eggs and milk and beat into the potatoes along with the green onions and parsley. Reserve about 1/3 cup of the cheese for topping and add the rest to the potato mixture.

Spoon the ham mixture into the prepared baking dish. Spread potatoes over the ham mixture and top with the reserved shredded cheese. Sprinkle with a little freshly ground black pepper. Bake for about 40 to 50 minutes, until lightly browned.

Serves 6.

More Potato Casserole Recipes
Scalloped Potatoes
Potato Casserole with Creamy Cheese Sauce
Easy Potato Scallop
Potato Casserole With Andouille Sausage

User Reviews

Reviews for this section have been closed.

 4 out of 5
Leftover Leftovers, Member Incrediblyblessed

I made this dish for Easter and found it pretty good. I had to substitute cream of mushroom for cream of celery but it had a good flavor and I just added celery salt to make up the difference. I have to say that we had a lot left over so the family wasn't raving about it...... Trying to decide what to eat for breakfast a few days later, I scrambled up some eggs and re-heated some of the casserole. I mixed it all together and ...WOW! It was awesome! Maybe the casserole had to sit for a few days and combine the flavors first before it was at maximum capacity. Anyway, great dish for a brunch!!! I plan on finishing the rest with scrambled eggs mixed in tomorrow morning.

8 out of 8 people found this helpful.

See all 2 reviews

©2014 About.com. All rights reserved.