18 Delicious Ham Casserole Recipes Easy to Make

Mmm, there’s nothing like the comforting embrace of a ham casserole to bring warmth to your dinner table. Whether you’re craving a quick weeknight meal or a hearty dish to share with loved ones, our roundup of 18 delicious ham casserole recipes promises to deliver ease and flavor in every bite. Dive in and discover your next family favorite that’s as simple to make as it is satisfying to eat!

Classic Ham and Potato Casserole

Glistening under a golden crust, this Classic Ham and Potato Casserole is the epitome of comfort food, blending hearty ingredients with a touch of sophistication. Perfect for a cozy family dinner or an elegant brunch, it’s a dish that promises to delight with every bite.

Ingredients

• 2 cups diced ham (I love using leftover holiday ham for extra flavor)
• 4 cups thinly sliced potatoes (Yukon Golds are my favorite for their buttery texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup heavy cream (for that rich, velvety texture)
• 2 tbsp unsalted butter (always my go-to for sautéing)
• 1 small onion, finely chopped (a sweet Vidalia onion works wonders here)
• 1 tsp salt (to enhance all the flavors)
• 1/2 tsp black pepper (freshly ground, if possible)
• 1/4 tsp garlic powder (for a subtle depth of flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter and sauté the onion until translucent, about 5 minutes.
3. Layer half of the sliced potatoes in the prepared baking dish, followed by half of the ham, sautéed onions, and half of the cheese. Repeat the layers.
4. Pour the heavy cream evenly over the top, then sprinkle with salt, pepper, and garlic powder.
5. Cover with aluminum foil and bake for 45 minutes. Tip: This allows the potatoes to become tender without drying out.
6. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it to prevent over-browning.
7. Let the casserole stand for 10 minutes before serving. Tip: This resting period helps the layers set for perfect slices.

Finished with a crispy top and a creamy interior, this casserole is a harmonious blend of textures and flavors. Serve it alongside a crisp green salad or a glass of chilled white wine for a meal that’s both comforting and refined.

Cheesy Ham and Broccoli Casserole

Glistening under a golden crust, this Cheesy Ham and Broccoli Casserole is a harmonious blend of comfort and sophistication, perfect for those evenings when only a hearty, home-cooked meal will do.

Ingredients

• 2 cups diced ham (I love using leftover holiday ham for this, but deli ham works just as well)
• 3 cups fresh broccoli florets (blanched for a vibrant green color and perfect crunch)
• 2 cups shredded sharp cheddar cheese (the sharper, the better for that bold flavor)
• 1 cup heavy cream (for that irresistibly creamy texture)
• 1/2 cup breadcrumbs (I prefer panko for extra crunch)
• 2 tbsp unsalted butter (melted, to bind the breadcrumbs)
• 1 tsp garlic powder (a little goes a long way to elevate the dish)
• 1/2 tsp salt (to balance the richness)
• 1/4 tsp black pepper (freshly ground, for a subtle kick)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the diced ham, blanched broccoli florets, and shredded cheddar cheese.
3. Pour the heavy cream over the ham and broccoli mixture, ensuring everything is evenly coated.
4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
5. In a small bowl, mix the breadcrumbs with melted butter, garlic powder, salt, and black pepper.
6. Sprinkle the breadcrumb mixture evenly over the casserole for a crispy topping.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbly around the edges.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Hearty and satisfying, this casserole boasts a delightful contrast between the creamy interior and the crispy, buttery topping. Serve it alongside a crisp green salad or a glass of chilled white wine for a meal that feels both indulgent and balanced.

Ham and Corn Casserole

Venturing into the realm of comfort food, this Ham and Corn Casserole stands as a testament to simplicity meeting sophistication. With its creamy texture and the sweet crunch of corn, it’s a dish that promises to delight the palate and warm the heart.

Ingredients

• 2 cups diced ham (I love using leftover holiday ham for this, it adds a depth of flavor)
• 1 can (15.25 oz) whole kernel corn, drained (or fresh corn kernels from about 3 ears, for those summer days)
• 1 cup sour cream (full-fat gives the best richness)
• 1 cup shredded cheddar cheese (sharp cheddar is my preference for a nice tang)
• 1/2 cup whole milk (room temperature blends more smoothly)
• 2 large eggs (I prefer room temp eggs here, they incorporate better)
• 1/2 cup breadcrumbs (panko gives a delightful crunch)
• 1 tbsp unsalted butter, melted (for that golden top)
• 1/2 tsp salt (adjust based on the saltiness of your ham)
• 1/4 tsp black pepper (freshly ground, for the best aroma)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the diced ham, drained corn, sour cream, shredded cheddar cheese, and whole milk. Mix gently to avoid breaking the corn kernels.
3. In a separate bowl, whisk the eggs until smooth, then fold them into the ham and corn mixture to ensure even distribution.
4. Season the mixture with salt and black pepper, adjusting to taste, but remember the ham adds saltiness.
5. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
6. In a small bowl, mix the breadcrumbs with melted butter until the crumbs are evenly coated, then sprinkle over the casserole for a crispy topping.
7. Bake in the preheated oven for 30-35 minutes, or until the edges are bubbly and the top is golden brown.
8. Let the casserole stand for 5 minutes before serving to allow the flavors to meld beautifully.

Nothing compares to the creamy, comforting embrace of this casserole, with its golden crust giving way to a tender, flavorful interior. Serve it alongside a crisp green salad or as a hearty side to roasted meats for a meal that’s sure to impress.

Scalloped Potatoes and Ham Casserole

Hearty and comforting, this Scalloped Potatoes and Ham Casserole is a timeless dish that marries the creamy richness of potatoes with the savory depth of ham, all baked to golden perfection. It’s a versatile recipe that shines at brunch or as a cozy dinner centerpiece.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (their buttery texture is unbeatable for this dish)
• 1 1/2 cups diced ham (I love using leftover holiday ham for an extra layer of flavor)
• 1 1/2 cups heavy cream (for that luxuriously creamy sauce)
• 1 cup whole milk (adds a light sweetness to balance the cream)
• 1 1/2 cups shredded sharp cheddar cheese (the sharper, the better for a nice tang)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 small yellow onion, finely diced (for a subtle aromatic base)
• 2 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tsp salt (adjust based on the saltiness of your ham)
• 1/2 tsp black pepper (freshly ground for the best flavor)
• 1/4 tsp nutmeg (a pinch adds a warm, nutty undertone)

Instructions

1. Preheat your oven to 375°F (190°C) and butter a 9×13 inch baking dish to prevent sticking.
2. In a medium saucepan over medium heat, melt the butter and sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another minute until fragrant.
3. Whisk in the heavy cream, milk, salt, pepper, and nutmeg, bringing the mixture to a gentle simmer. Remove from heat and stir in half of the cheddar cheese until melted.
4. Layer half of the potato slices in the prepared baking dish, followed by half of the diced ham. Pour half of the cream mixture over the top. Repeat the layers with the remaining potatoes, ham, and cream mixture.
5. Sprinkle the remaining cheddar cheese evenly over the top. Cover with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is bubbly and golden brown.
7. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken slightly.

Key to its appeal, this casserole boasts a creamy interior with tender potatoes and ham, while the top forms a delectably crisp cheese crust. Serve it alongside a crisp green salad or roasted vegetables for a meal that’s as balanced as it is indulgent.

Ham and Cheese Pasta Casserole

Venturing into the realm of comfort food, this Ham and Cheese Pasta Casserole stands as a testament to the beauty of simplicity and richness, blending the savory depth of ham with the creamy embrace of cheese, all nestled within perfectly al dente pasta.

Ingredients

• 8 oz elbow macaroni (I find the ridges hold the cheese sauce beautifully)
• 2 cups diced ham (opt for a smoky variety to add depth)
• 2 cups shredded sharp cheddar cheese (the sharper, the better for a punch of flavor)
• 1 cup whole milk (room temperature to prevent curdling)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter wins here for richness)
• 2 tbsp all-purpose flour (for that perfect roux base)
• 1/2 tsp garlic powder (a little goes a long way)
• Salt and freshly ground black pepper (to layer the flavors)
• 1/2 cup panko breadcrumbs (for that irresistible crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside. Tip: Salt the boiling water generously for seasoned pasta.
3. In a saucepan over medium heat, melt the butter, then whisk in the flour to create a roux. Cook for 1-2 minutes until golden. Tip: Constant whisking prevents lumps.
4. Gradually add the milk to the roux, whisking continuously until the mixture thickens, about 3-4 minutes.
5. Stir in the garlic powder, then fold in the shredded cheddar until melted and smooth. Season with salt and pepper. Tip: Remove from heat before adding cheese to avoid graininess.
6. Combine the cooked macaroni, diced ham, and cheese sauce in a large bowl, mixing until evenly coated.
7. Transfer the mixture to a greased baking dish, sprinkling the top evenly with panko breadcrumbs.
8. Bake for 20-25 minutes, or until the top is golden and the edges are bubbly.

Simply irresistible, this casserole emerges from the oven with a golden crust giving way to a creamy, cheesy interior, punctuated by the savory bites of ham. Serve it straight from the dish for a family-style meal that promises warmth and satisfaction in every forkful.

Green Bean and Ham Casserole

This timeless dish marries the crisp freshness of green beans with the rich, smoky depth of ham, all enveloped in a creamy, golden-crusted embrace. Perfect for gatherings or a comforting family dinner, it’s a versatile classic that never fails to delight.

Ingredients

• 1 pound fresh green beans, trimmed and halved (I find the crunch of fresh beans irreplaceable)
• 1 cup diced ham (opt for a smoky, thick-cut variety for deeper flavor)
• 1 can (10.5 oz) condensed cream of mushroom soup (the heart of the casserole’s creamy texture)
• 1/2 cup milk (whole milk lends a richer taste)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1/2 cup French fried onions (for that irresistible crunch on top)
• 1 tbsp unsalted butter (my go-to for greasing the dish)
• Salt and pepper to taste (freshly ground pepper makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with the unsalted butter.
2. In a large pot of boiling salted water, blanch the green beans for 5 minutes until bright green but still crisp, then drain and set aside.
3. In the same pot, combine the blanched green beans, diced ham, condensed cream of mushroom soup, milk, and half of the shredded cheddar cheese. Stir gently to mix.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining cheddar cheese on top.
5. Bake uncovered for 25 minutes, then sprinkle the French fried onions over the top and bake for an additional 5 minutes until golden and bubbly.
6. Let the casserole stand for 5 minutes before serving to allow the flavors to meld beautifully.

Finished with a golden, crispy topping, this casserole offers a delightful contrast of textures, from the tender green beans to the creamy, cheesy interior. Serve it alongside a crisp salad or crusty bread to round out the meal.

Ham and Rice Casserole

Hearty and comforting, this Ham and Rice Casserole is a delightful blend of savory ham, fluffy rice, and melted cheese, baked to golden perfection. It’s the kind of dish that brings warmth to any table, perfect for those evenings when you crave something satisfying yet straightforward to prepare.

Ingredients

• 2 cups cooked ham, diced (I find the smoky flavor of a good quality ham elevates the dish)
• 1 cup long-grain white rice, uncooked (for that perfect fluffy texture)
• 2 cups chicken broth (homemade or low-sodium store-bought works wonders)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1/2 cup heavy cream (for a rich, creamy consistency)
• 1 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1/2 tsp garlic powder (a little goes a long way in adding depth)
• 1/4 tsp black pepper (freshly ground for the best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with the unsalted butter.
2. In the prepared baking dish, combine the uncooked rice, diced ham, chicken broth, heavy cream, garlic powder, and black pepper. Stir well to ensure the rice is evenly distributed.
3. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Tip: The foil helps trap steam, cooking the rice perfectly.
4. Remove the dish from the oven, take off the foil, and sprinkle the shredded cheddar cheese evenly over the top. Tip: Letting the casserole sit for a minute before adding the cheese helps it melt more evenly.
5. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it during the last few minutes to avoid over-browning.
6. Let the casserole stand for 5 minutes before serving. This allows the flavors to meld together beautifully.

Not only does this casserole boast a delightful contrast between the creamy rice and the smoky ham, but the melted cheese adds a layer of richness that’s irresistible. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that’s sure to impress.

Ham and Egg Breakfast Casserole

Venturing into the realm of breakfast casseroles, the Ham and Egg Breakfast Casserole stands out as a quintessential dish that marries simplicity with sophistication. Perfect for leisurely mornings or brunch gatherings, its layers of flavor and texture promise to delight the palate.

Ingredients

• 6 large eggs (I find room temperature eggs blend more smoothly)
• 1 cup whole milk (for a richer texture, I sometimes opt for half-and-half)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced ham (I prefer a smoky, thick-cut variety for depth of flavor)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup diced onions (sweet onions are my favorite here)
• 1 tbsp unsalted butter (for greasing the baking dish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with unsalted butter, ensuring an even coat to prevent sticking.
2. In a large bowl, whisk together the eggs and milk until fully combined, creating a smooth, homogenous mixture. Tip: Whisking vigorously introduces air, making the casserole lighter.
3. Stir in the diced ham, shredded cheddar cheese, salt, black pepper, and diced onions into the egg mixture, distributing evenly for consistent flavor in every bite.
4. Pour the mixture into the prepared baking dish, using a spatula to scrape the bowl clean and ensure all the goodness makes it into the dish.
5. Bake in the preheated oven for 35-40 minutes, or until the edges are golden and the center is set. Tip: Insert a knife in the center; if it comes out clean, it’s done.
6. Let the casserole rest for 5 minutes before slicing. This allows the layers to set, making for cleaner cuts. Tip: For a golden top, broil for the last 2 minutes of baking.

Lusciously creamy with pockets of smoky ham and melted cheese, this casserole is a testament to the beauty of simple ingredients coming together. Serve it with a side of fresh fruit or a crisp green salad for a balanced meal that’s as pleasing to the eye as it is to the taste buds.

Ham and Sweet Potato Casserole

Just imagine the harmonious blend of savory ham and the natural sweetness of sweet potatoes coming together in a dish that’s as comforting as it is elegant. This Ham and Sweet Potato Casserole is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 cups diced ham (I find that a smoky, thick-cut ham adds the best flavor)
• 3 large sweet potatoes, peeled and cubed (about 4 cups)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 cup brown sugar (packed, to enhance the sweetness of the potatoes)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tsp ground cinnamon (a pinch more if you’re a cinnamon lover like me)
• 1/2 tsp salt (to balance the sweetness)
• 1/4 tsp ground nutmeg (for a subtle warmth)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large pot, boil the sweet potato cubes in salted water until just tender, about 10 minutes. Drain well.
3. While the potatoes are boiling, melt the butter in a skillet over medium heat and sauté the diced ham until slightly browned, about 5 minutes. Tip: This step adds a delightful texture contrast to the casserole.
4. In a large bowl, gently mix the drained sweet potatoes, sautéed ham, heavy cream, brown sugar, cinnamon, salt, and nutmeg until well combined. Tip: Be careful not to overmix to keep the sweet potatoes from becoming mushy.
5. Transfer the mixture to the prepared baking dish and spread it evenly. Bake for 25 minutes, or until the top is lightly golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

This casserole emerges from the oven with a perfect balance of creamy and crisp textures, the sweetness of the potatoes beautifully complemented by the savory ham. Serve it as a standout side at your next dinner party or enjoy it as a hearty main with a simple green salad for a comforting meal.

Ham and Macaroni Casserole

Glistening under a golden crust, this Ham and Macaroni Casserole is a harmonious blend of comfort and sophistication, perfect for those evenings when only a hearty, home-cooked meal will do.

Ingredients

• 2 cups elbow macaroni (I always opt for the ridged kind—they hold the sauce better)
• 1 1/2 cups diced ham (a smoky, thick-cut variety adds depth)
• 2 cups shredded sharp cheddar cheese (freshly grated melts more smoothly)
• 1/2 cup heavy cream (for that luxurious mouthfeel)
• 1/4 cup unsalted butter (I swear by European-style for its richer flavor)
• 1/4 cup all-purpose flour (a spoonful more if your sauce needs thickening)
• 2 cups whole milk (room temperature to prevent curdling)
• 1/2 tsp mustard powder (just a hint to elevate the cheese)
• 1/4 tsp cayenne pepper (for a subtle kick)
• Salt and freshly ground black pepper (to season every layer)

Instructions

1. Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish to prevent sticking.
2. Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 7 minutes. Drain and set aside.
3. In a saucepan over medium heat, melt the butter, then whisk in the flour to create a roux. Cook for 2 minutes until golden.
4. Gradually whisk in the milk, ensuring no lumps form, followed by the heavy cream. Bring to a simmer, stirring constantly.
5. Stir in the mustard powder, cayenne, and season with salt and pepper. Cook for another 2 minutes until the sauce thickens.
6. Remove from heat and fold in 1 1/2 cups of cheddar cheese until melted and smooth.
7. Combine the cooked macaroni, diced ham, and cheese sauce in the prepared baking dish, mixing gently to coat evenly.
8. Sprinkle the remaining 1/2 cup of cheddar cheese on top for a beautifully melted crust.
9. Bake for 25 minutes, or until the top is bubbly and lightly browned.
10. Let stand for 5 minutes before serving to allow the sauce to set slightly.

Unveil a casserole where each bite offers a creamy, cheesy embrace, punctuated by the savory notes of ham. For an extra touch of elegance, garnish with chopped chives or serve alongside a crisp, green salad.

Ham and Spinach Casserole

Delightfully comforting and effortlessly elegant, this Ham and Spinach Casserole is a harmonious blend of savory flavors and creamy textures, perfect for a cozy family dinner or a sophisticated brunch gathering.

Ingredients

• 2 cups diced ham (I love using a smoky, thick-cut variety for deeper flavor)
• 4 cups fresh spinach, roughly chopped (baby spinach leaves are my preference for their tenderness)
• 1 cup heavy cream (for that luxuriously rich texture)
• 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (a quick flavor booster)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)
• 3 large eggs (I prefer room temp eggs here for smoother blending)
• 1 cup shredded mozzarella cheese (for that perfect melt and stretch)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the diced ham until lightly browned, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until just wilted, roughly 2 minutes. Tip: Avoid overcooking the spinach to retain its vibrant color and nutrients.
4. In a mixing bowl, whisk together the heavy cream, Parmesan cheese, garlic powder, salt, pepper, and eggs until well combined.
5. Spread the ham and spinach mixture evenly in the prepared baking dish, then pour the cream mixture over the top.
6. Sprinkle the shredded mozzarella cheese evenly over the casserole. Tip: For a golden top, place the dish under the broiler for the last 2 minutes of baking.
7. Bake in the preheated oven for 25-30 minutes, or until the center is set and the top is bubbly and lightly golden.

Lusciously creamy with a satisfying bite from the ham and a fresh pop from the spinach, this casserole is a delight to the senses. Serve it alongside a crisp green salad or crusty bread to soak up every delicious bite.

Ham and Mushroom Casserole

Glistening under a golden crust, this Ham and Mushroom Casserole is a comforting embrace of savory flavors and creamy textures, perfect for a cozy family dinner or an elegant brunch gathering.

Ingredients

• 2 cups diced ham (I love using a smoky, thick-cut variety for deeper flavor)
• 1.5 cups sliced mushrooms (cremini mushrooms add a lovely earthiness)
• 1/4 cup unsalted butter (always my choice for its rich flavor)
• 1/4 cup all-purpose flour (for that perfect roux base)
• 2 cups whole milk (room temperature blends smoother)
• 1 cup shredded cheddar cheese (sharp cheddar gives a nice tang)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground is my preference)
• 1 cup breadcrumbs (panko for extra crunch)
• 1 tbsp olive oil (extra virgin for a fruity note)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the unsalted butter over medium heat until it’s just beginning to bubble.
3. Add the sliced mushrooms to the skillet, sautéing until they’re golden and have released their moisture, about 5 minutes.
4. Sprinkle in the all-purpose flour, stirring constantly to combine with the butter and mushrooms, creating a roux. Cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the whole milk, ensuring no lumps form, and continue to cook until the mixture thickens, about 5 minutes.
6. Stir in the diced ham, shredded cheddar cheese, salt, and black pepper, mixing until the cheese is fully melted and the ham is evenly distributed.
7. Transfer the mixture to a greased baking dish, spreading it out evenly.
8. In a small bowl, toss the breadcrumbs with olive oil, then sprinkle over the casserole for a crispy topping.
9. Bake in the preheated oven for 25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
10. Let the casserole stand for 5 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.

Unmistakably rich and creamy, this casserole boasts a delightful contrast between the tender ham and mushrooms and the crispy breadcrumb topping. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s as satisfying as it is elegant.

Ham and Asparagus Casserole

Brimming with the freshness of spring and the hearty comfort of home cooking, this Ham and Asparagus Casserole is a delightful blend of flavors and textures. Perfect for a cozy family dinner or an elegant brunch, it’s a dish that promises to impress with its simplicity and depth of flavor.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces (look for bright green, firm stalks)
• 2 cups diced ham (I love using leftover holiday ham for this)
• 1 cup heavy cream (for that rich, velvety texture)
• 1 cup shredded Gruyère cheese (a personal favorite for its nutty flavor)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (for a hint of warmth)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the asparagus and sauté for about 5 minutes, until just tender.
3. Add the diced ham to the skillet and cook for another 2 minutes, stirring occasionally.
4. In a large bowl, whisk together the heavy cream, garlic powder, salt, and pepper.
5. Spread the ham and asparagus mixture evenly in the prepared baking dish. Pour the cream mixture over the top.
6. Sprinkle the Gruyère and Parmesan cheeses evenly over the casserole.
7. Bake for 25 minutes, or until the cheese is bubbly and golden brown.
8. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Delightfully creamy with a satisfying crunch from the asparagus, this casserole is a harmonious blend of savory ham and rich cheese. Serve it alongside a crisp green salad or crusty bread for a meal that’s both comforting and sophisticated.

Ham and Pea Casserole

Revered for its comforting embrace and effortless elegance, this Ham and Pea Casserole marries the savory depth of smoked ham with the sweet pop of peas, all nestled in a creamy, golden crust that promises to delight the senses.

Ingredients

• 2 cups diced smoked ham (I find the smokier, the better for depth of flavor)
• 1 cup frozen peas (no need to thaw, they cook perfectly in the oven)
• 1 cup heavy cream (for that luxurious, velvety texture)
• 1/2 cup grated Parmesan cheese (a sharp aged variety adds a nice tang)
• 1 tbsp unsalted butter (for greasing the dish, though a light olive oil spray works too)
• 1/2 tsp salt (adjust based on the saltiness of your ham)
• 1/4 tsp black pepper (freshly ground for the best aroma)
• 1 cup breadcrumbs (I like panko for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large bowl, combine the diced ham, frozen peas, heavy cream, Parmesan cheese, salt, and black pepper, stirring gently to mix.
3. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
4. Sprinkle the breadcrumbs evenly over the top, creating a light, crispy layer that will golden beautifully.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
6. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.

The casserole emerges from the oven with a contrast of textures—creamy interior, crispy top—and a balance of flavors that’s both rich and refreshing. Serve it alongside a crisp green salad or atop a slice of toasted sourdough for a delightful twist.

Ham and Bell Pepper Casserole

Venturing into the realm of comfort food with a twist, this Ham and Bell Pepper Casserole combines the smoky depth of ham with the sweet vibrancy of bell peppers, all nestled in a creamy, cheesy embrace. Perfect for a cozy family dinner or a sophisticated brunch, it’s a dish that promises to delight with every forkful.

Ingredients

• 2 cups diced ham (I love using leftover holiday ham for this, but deli ham works just as well)
• 1 large green bell pepper, diced (for a pop of color and a slight crunch)
• 1 large red bell pepper, diced (the sweetness balances the smokiness of the ham beautifully)
• 1 cup heavy cream (for that luxurious texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1/2 cup breadcrumbs (I prefer panko for extra crispiness)
• 2 tbsp unsalted butter (always my choice for a richer flavor)
• 1 tbsp olive oil (extra virgin, of course, for that fruity note)
• 1 tsp garlic powder (a little goes a long way in enhancing the flavors)
• Salt and pepper to taste (though I find the ham adds enough saltiness on its own)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat until the butter is melted and bubbly.
3. Add the diced green and red bell peppers to the skillet, sautéing for about 5 minutes until they start to soften. Tip: Don’t overcook them; you want a bit of crunch left.
4. Stir in the diced ham and garlic powder, cooking for another 2 minutes to blend the flavors.
5. Pour in the heavy cream, stirring gently, and let the mixture simmer for 3 minutes until slightly thickened.
6. Transfer the mixture to a greased casserole dish, spreading it evenly. Tip: A light greasing ensures easy serving later.
7. Sprinkle the shredded cheddar cheese evenly over the top, followed by the breadcrumbs for a crispy topping.
8. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it after 15 minutes to prevent over-browning.
9. Let the casserole sit for 5 minutes before serving to allow the flavors to meld beautifully.

Lusciously creamy with a satisfying crunch from the peppers and breadcrumbs, this casserole is a harmonious blend of flavors and textures. Serve it alongside a crisp green salad or as a hearty standalone dish for a meal that’s sure to impress.

Ham and Zucchini Casserole

Brimming with the comforting flavors of home, this Ham and Zucchini Casserole is a delightful way to bring a touch of elegance to your weeknight dinner table. Perfectly balanced with savory ham and tender zucchini, it’s a dish that promises to satisfy with every bite.

Ingredients

• 2 cups diced ham (I love using a smoky, thick-cut variety for deeper flavor)
• 3 medium zucchinis, sliced into 1/4-inch rounds (fresh from the garden if you have it!)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup heavy cream (for that luxurious, velvety texture)
• 2 tbsp unsalted butter (I always opt for unsalted to control the dish’s saltiness)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (for a hint of warmth)
• 1/2 tsp black pepper (freshly ground, if possible)
• 1/4 tsp salt (adjust based on the ham’s saltiness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the extra virgin olive oil and unsalted butter over medium heat until the butter is melted and bubbling slightly.
3. Add the sliced zucchini to the skillet, sautéing for about 5 minutes until they start to soften but still hold their shape. Tip: Don’t overcrowd the skillet to allow each piece to brown nicely.
4. Stir in the diced ham, garlic powder, black pepper, and salt, cooking for another 2 minutes to blend the flavors.
5. Pour the heavy cream over the ham and zucchini mixture, stirring gently to coat everything evenly. Let it simmer for 3 minutes until the sauce slightly thickens.
6. Transfer the mixture to a baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Presenting a harmonious blend of creamy, cheesy, and smoky flavors, this casserole is a testament to simple ingredients creating extraordinary meals. Serve it alongside a crisp green salad or crusty bread to soak up the delicious sauce.

Ham and Cauliflower Casserole

Lusciously layered with flavors and textures, this Ham and Cauliflower Casserole is a comforting dish that marries the smokiness of ham with the subtle sweetness of cauliflower, all enveloped in a creamy, cheesy sauce. Perfect for a cozy family dinner or an elegant brunch, it’s a versatile recipe that promises to delight.

Ingredients

• 2 cups diced ham (I love using a smoky, thick-cut variety for deeper flavor)
• 4 cups cauliflower florets (fresh is best, but frozen works in a pinch)
• 1 cup heavy cream (for that irresistibly rich texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 2 tbsp unsalted butter (I always go for European-style for its creaminess)
• 1 tbsp all-purpose flour (to thicken the sauce just right)
• 1/2 tsp garlic powder (a little goes a long way)
• 1/4 tsp nutmeg (a secret ingredient that elevates the dish)
• Salt and pepper to taste (freshly ground black pepper is a must)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. In a large pot, bring salted water to a boil and blanch the cauliflower florets for 3 minutes until just tender. Drain and set aside.
3. Melt the butter in a saucepan over medium heat, then whisk in the flour to create a roux. Cook for 1 minute until golden.
4. Gradually add the heavy cream, whisking continuously to avoid lumps. Bring to a simmer and cook for 2 minutes until the sauce thickens.
5. Stir in the garlic powder, nutmeg, cheddar, and Parmesan cheeses until melted and smooth. Season with salt and pepper.
6. Fold in the diced ham and blanched cauliflower, ensuring everything is evenly coated with the sauce.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until bubbly and golden on top.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Creating a golden crust on top is key, so don’t shy away from broiling for the last 2 minutes if needed. This casserole is a harmonious blend of creamy, cheesy, and smoky flavors, with the cauliflower adding a delightful crunch. Serve it alongside a crisp green salad or crusty bread for a complete meal that’s sure to impress.

Ham and Lentil Casserole

Zesty and hearty, this Ham and Lentil Casserole is a comforting dish that marries the smoky richness of ham with the earthy depth of lentils, creating a symphony of flavors that’s both nourishing and indulgent.

Ingredients

• 1 cup dried green lentils, rinsed (I find the green variety holds its shape better during cooking)
• 2 cups diced ham, preferably from the shank for its robust flavor
• 1 large onion, finely chopped (yellow onions are my choice for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic elevates the dish immensely)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cups chicken broth, low-sodium (to control the saltiness)
• 1 tsp dried thyme (rubbing it between your fingers before adding releases its oils)
• 1/2 tsp black pepper, freshly ground
• 1 bay leaf (don’t skip this; it adds a subtle depth)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the olive oil in a large oven-proof skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and cook for another minute, stirring constantly to prevent burning.
4. Stir in the diced ham, lentils, thyme, black pepper, and bay leaf, mixing well to combine all the flavors.
5. Pour in the chicken broth, bring the mixture to a simmer, then cover and transfer to the preheated oven.
6. Bake for 45 minutes, or until the lentils are tender and have absorbed most of the liquid. Tip: Check at the 30-minute mark to ensure the lentils aren’t drying out; add a splash of broth if needed.
7. Remove the bay leaf before serving. Tip: Let the casserole sit for 5 minutes after baking; this allows the flavors to meld beautifully.

Perfectly balanced, this casserole offers a delightful contrast between the tender lentils and the chewy bits of ham. Serve it with a side of crusty bread to soak up the savory broth, or atop a bed of greens for a lighter meal.

Conclusion

Variety is the spice of life, and our roundup of 18 delicious ham casserole recipes offers just that—easy-to-make dishes perfect for any occasion. Whether you’re feeding a crowd or looking for comfort food, there’s something here for everyone. We’d love to hear which recipes become your favorites, so don’t forget to leave a comment and share this article on Pinterest for fellow home cooks to enjoy!

Bella Bacinos