This Crockpot Ham and Potato Casserole has been a quiet champion on our family table for years. I first put this together one busy holiday weekend when the oven was claimed by a roast and I needed a hearty side that could feed a crowd without constant attention. The result was better than I expected: tender chunks of potato that soak up a creamy mushroom base, pockets of sweet salty ham, and melted cheddar that pulls everything together. It turned into an instant weeknight staple because it is forgiving, requires little hands-on time, and makes the house smell like comfort.

What I love most about this dish is how approachable it is. The textures are simple but satisfying: fork-tender potatoes that still hold their shape, soft bits of onion for a little bite, and the savory depth from the canned mushroom soup. I often bring this to potlucks because it travels well in a slow cooker and stays warm for hours. Kids love the cheesy top and adults appreciate the rich, homey flavors. It’s one of those recipes that feels like a warm hug on the plate.

Ingredients

• Potatoes: 4 cups diced (about 4 medium potatoes). Choose Yukon Gold or red potatoes for a creamy interior and good hold during slow cooking; russets will become fluffier and may break down more.
• Cooked ham: 2 cups diced. Leftover holiday ham or a good-quality deli ham both work well; trim excess fat and dice into roughly 1/2-inch pieces for even distribution.
• Cheddar cheese: 1 cup shredded. Sharp cheddar adds flavor depth; shred from a block for the best melting and texture.
• Cream of mushroom soup: 1 can (10.5 oz). Use your preferred brand; if you want lower sodium, look for reduced-sodium varieties and taste before adding salt.
• Milk: 1 cup. Whole milk yields the creamiest result; 2% works fine if you prefer slightly less richness.
• Onion: 1 medium, diced. Yellow or sweet onion provides a subtle sweetness that becomes soft and mellow in the slow cooker.
• Garlic powder: 1 teaspoon for a gentle garlic note that spreads evenly through the casserole.
• Salt: 1 teaspoon; adjust depending on how salty your ham and soup are.
• Black pepper: 1/2 teaspoon freshly ground for balance.
• Paprika (optional): 1/2 teaspoon for color and a hint of sweetness.

Instructions

Prepare the ingredients: Wash and dice the potatoes into roughly 1/2-inch cubes so they cook evenly. Dice the cooked ham to a similar size. Peel and dice the onion. Uniform pieces ensure consistent texture throughout; if your potatoes are large, cut a test piece and microwave for 2 minutes to check how quickly they soften. Mix the sauce: In a medium bowl, whisk the 10.5-ounce can of cream of mushroom soup with 1 cup of milk until completely smooth. This thins the soup into a pourable sauce that will distribute more evenly in the slow cooker and help the potatoes cook through without clumping. Layer the casserole: Lightly spray the crockpot insert with cooking spray. Layer half of the diced potatoes in the bottom, then sprinkle half the diced ham, half the diced onion, and half the shredded cheddar. Repeat the sequence with the remaining potatoes, ham, onion, and cheese. Layering creates pockets of flavor rather than a uniform mix and helps the cheese distribute across the top. Add the sauce and season: Pour the soup-and-milk mixture over the layered ingredients, trying to cover the surface evenly. Sprinkle the garlic powder, salt, black pepper, and paprika over the top so the seasoning penetrates as the casserole cooks. Slow cook: Cover and cook on low for about 6 hours until a paring knife slides easily into the largest potato pieces. Avoid lifting the lid during cooking; each lid lift drops the temperature and increases cooking time. If you’re short on time, cook on high for 3 to 4 hours, checking for doneness. Finish and serve: Once the potatoes are tender, taste and adjust seasoning. If you prefer a thicker top, remove the lid, sprinkle a bit more shredded cheddar and place the crockpot uncovered on high for 10–15 minutes to melt. Serve hot straight from the slow cooker.

Storage Tips

Allow the casserole to cool slightly before transferring to airtight containers. Refrigerate up to 3 days; for longer storage, freeze in meal-sized portions for up to 3 months. Use freezer-safe glass or BPA-free plastic containers and leave a little headspace for expansion. Reheat on medium-low in a covered skillet or in the oven at 350°F until warmed through to preserve texture. Microwaving is fine for single portions—cover loosely to retain moisture.

Ingredient Substitutions

If you prefer a different flavor profile, swap the cream of mushroom soup for cream of chicken or celery soup; thickness and salt content will be similar. For lower fat, use reduced-fat cheese and 2% milk, but expect slightly less creaminess. Replace ham with cooked diced chicken or turkey for a different protein, or omit the meat and add cooked beans for a vegetarian option—use a vegetable cream soup and check seasonings.

Serving Suggestions

Serve this alongside a crisp green salad dressed with vinaigrette to cut the richness, or pair with steamed green beans or roasted Brussels sprouts for a complete meal. Garnish with chopped fresh parsley or chives for color. For holiday dinners, present it as a cozy side with glazed carrots and a roast.

Cultural Background

This dish pulls from classic American comfort-cooking traditions where convenience meets richness. Canned soups and slow cookers became kitchen staples in mid-20th-century America, and this casserole blends those conveniences with leftover ham practices common after holiday meals. Regional versions swap the soup or cheese type, and some families add a breadcrumb topping before finishing under a broiler.

Seasonal Adaptations

In winter, use Yukon Gold potatoes and smoked ham for extra depth. In summer, switch to new red potatoes and add a handful of fresh peas in the last 20 minutes of cooking for brightness. For a fall twist, stir in a teaspoon of Dijon mustard to the soup mixture to add subtle heat and complexity.

Meal Prep Tips

Assemble the casserole in the crockpot insert the night before and refrigerate covered; in the morning, set to low. This makes it ideal for busy days. If assembling for a freezer meal, layer ingredients in a freezer-safe slow cooker liner, freeze, then thaw overnight before cooking. Label with date and contents for easy rotation.

This recipe has earned a regular spot in my rotation because it’s reliably satisfying, easy to scale, and full of warm, homey flavors. I hope it becomes a comfortable favorite on your table too—feel free to adapt it and make it your own.