An AMAZING Leftover Ham and Potato Casserole recipe

Melt 3 tablespoons of unsalted butter over medium heat.

Chop 1 medium yellow onion and sauté it in the melted butter until soft.

Cube 3 cups of leftover ham into 1/2 to 1-inch pieces.

Dice 2.5 pounds of russet potatoes and transfer them to boiling water.

Boil the diced potatoes for about 5 minutes, then drain them.

Shred 8 ounces of cheddar cheese, reserving 1/2 cup for topping later.

Add 3 tablespoons of all-purpose flour to the sautéed onions and stir.

Pour in 2 cups of whole milk and cook until the mixture thickens to a gravy-like consistency.

Add 1/2 teaspoon of dried mustard, 1/2 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the thickened sauce and stir until incorporated.

Spray a large cast iron dish with cooking spray.

Combine the cubed ham, boiled potatoes, and cheese in a mixing bowl with the sauce, ensuring everything is well coated.

Pour the mixture into the prepared cast iron dish and top with the reserved cheese.

Equipment Needed

Spice Level: