Creamy Ham, Broccoli, and Potato Casserole

• 2 cups diced potatoes
• 2 cups chopped broccoli florets
• 1 1/2 cups diced cooked ham
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup crushed potato chips

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large bowl, combine potatoes, broccoli, and ham.
3. 3 In another bowl, mix together the soup, sour cream, milk, garlic powder, onion powder, black pepper, and salt until smooth.
4. 4 Pour the creamy mixture over the potato, broccoli, and ham mixture and stir to coat well.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with cheeses and crushed potato chips.
7. 7 Bake uncovered for 45 minutes or until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add diced bell peppers for extra color and crunch.
• Use bacon instead of ham for a smoky flavor.

Substitutions

• Substitute cream of mushroom soup for the chicken soup.
• Use Greek yogurt in place of sour cream for a healthier twist.

Pairings

• Green bean almondine
• Cornbread muffins

Nutrition

Tips

• For a richer flavor, use cream instead of milk.
• Toasting the crushed potato chips before topping adds extra crunch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a fresh green salad for a balanced meal.
• Pairs well with garlic bread for a hearty dinner.

FAQ