This Ham and Potato Casserole is easy to make and the perfect meal for a cold evening!
Check out this Ham and Potato Casserole. Mother Nature is playing tricks on us North Carolinians these days. Yesterday and today were in the 70’s. Now the wind is howling, the temperature is dropping ad they are calling for the possibility of snow Sunday and Monday. Mother Nature you are killing me!
But on cold days you want something nice and warm and comforting to eat – am I right? Well, this Ham and Potato Casserole marks the spot!
A year or two ago, my friends Bill and Brenda gave me some old cookbooks. (Some is an understatement, my house is full of them now, which I totally love.) And I like to try these recipes, because 99% of them are coming from real people who offered their recipes to church cookbooks.
This cookbook is called Calhoun Collections, from Collierville, TN, from 1984. Since the cookbook is over 20 years old (yikes!) this is considered a vintage cookbook.
Frankie Felkel submitted the recipe to the cookbook and I modified the recipe a bit, along with the instructions.
Ready to check out the delicious Ham and Potato Casserole?
- 3 cups cooked diced potatoes (you can also use the frozen diced potatoes)
- 2 cups cooked, diced ham
- 1.5 cups evaporated milk
- 1.5 cups shredded sharp cheddar cheese
- 1/2 tsp salt
- 2 tsp Worcestershire sauce
- 1/4 tsp paprika
- 1/2 - 1 cup french fried onions
- Preheat oven to 350 degrees.
- Grease a 2 qt baking dish, and then add the ham and potatoes - Mix.
- In a heavy pan, combine evaporated milk, cheese, salt, Worcestershire sauce, and paprika.
- Stir over medium-low heat until cheese melts. Do not boil.
- Pour sauce over ham and potatoes.
- Bake for 15 minutes.
- Add french fried onions to the top and bake for 10 minutes.