Pantry Saver Ham and Potato Bake

• 2 cups diced cooked ham
• 4 cups diced potatoes (about 2 medium potatoes)
• 1 cup shredded cheddar cheese
• 1 cup frozen peas
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crushed cornflakes
• 2 tablespoons melted butter
• 2 green onions, sliced

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix diced potatoes, ham, peas, cheese, cream of mushroom soup, milk, salt, and pepper.
3. 3 Transfer mixture to a greased 9x13 inch baking dish.
4. 4 Combine crushed cornflakes and melted butter, sprinkle over the top.
5. 5 Bake for 45 minutes or until bubbly and golden brown.
6. 6 Garnish with sliced green onions before serving.

Equipment

• 9x13 inch baking dish
• mixing bowl
• baking sheet

Variations

• Add diced bell peppers for extra color and crunch.
• Swap cheddar for Swiss or mozzarella cheese for a different flavor profile.

Substitutions

• Use rotisserie chicken if ham isn't available.
• Substitute cream of chicken soup for mushroom soup.

Pairings

• Steamed broccoli
• Cornbread

Nutrition

Tips

• Use leftover cooked potatoes and ham for even more pantry efficiency.
• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before baking as directed.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs wonderfully with garlic bread.

FAQ