Our cheesy slow cooker ham and potato casserole is the ultimate comfort food. With hash browns, a creamy sauce, ham, and stuffing mix, you can throw it together in a matter of minutes and let it cook all day until you’re ready to eat.
What You’ll Love About This Recipe:
I am always on the lookout for easy and delicious slow cooker meals, and this one definitely falls into that category! It was so simple to throw together, and our whole family loved it.
This casserole recipe makes a lot, but the leftovers are still delicious the next day, making it a great recipe to make for church potlucks or any gathering where you need to feed a crowd.
Cheesy Hashbrown Casserole, Baked Spaghetti Casserole, and Chicken Zucchini Casserole are also crowd favorites!
Key Ingredients:
Frozen hashbrowns and cooked ham make up the main part of this crockpot ham recipe. You will use frozen hash browns (they will thaw while in the slow cooker) and any diced cooked or leftover ham you have.
Use shredded cheddar cheese and condensed soup to make the creamy base of this crockpot recipe. Then top everything off with a delicious stuffing mix topper!
How To Make This Slow Cooker Ham and Potato Casserole:
- Spray a 6-quart slow cooker with nonstick spray or use a liner.
- In a large bowl, combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham.
- Add mixture to the slow cooker, sprinkle stuffing mix over the top, and drizzle with melted butter.
- Cover and bake the casserole on low for 5–6 hours or high for 2–4 hours.
Recipe Variations:
- Add in your favorite frozen veggies (we love green beans or peas)
- Add in fresh chopped onions and green peppers (we think they taste best if they’re sauteed first)
- Substitute crushed cornflakes for the stuffing
- Substitute cubed chicken for the ham steak
- Add a little garlic powder or smoked paprika to the creamy sauce for added flavor
How to make this casserole in the oven
Want to make this casserole in the oven? Here’s how to do it:
- Preheat oven to 350℉. Spray a 9×13 pan with nonstick cooking spray.
- In a large mixing bowl, combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham and place in the casserole dish. Sprinkle stuffing mix overtop, then drizzle with melted butter. Cover with aluminum foil.
- Bake for an hour until bubbly. Serve warm.
What to Serve With This Recipe
- Easy Broiled Asparagus
- Oven-Roasted Green Beans
- Vegetable Dill Dip
- Parmesan Lemon Asparagus
- Easy Parmesan Rolls
How to Turn this Into a Freezer Meal:
This is a great casserole to an easy recipe to make into a freezer meal.
In a freezer-safe 9×13 pan, follow steps 1 and 2 above, without adding the stuffing on top (and without cooking it). Freeze for up to 30 days.
Thaw in the fridge for 24 hours, then cook as directed on the oven directions above (adding the stuffing and butter before cooking), or cook in the slow cooker (adding the stuffing and butter before cooking) according to recipe directions.
Explore More Casserole Dinners
- Chicken Cordon Bleu Casserole
- Beef and Noodle Casserole
- John Wayne Casserole (Beef and Biscuit Casserole)
- Cheesy Chicken Pot Pie
- Best Stuffed Pepper Casserole
Slow Cooker Ham and Potato Casserole Recipe
Ingredients
- 1 (30 ounce) package frozen hash brown potatoes, (cubed or shredded)
- 1 Tablespoon dried minced onion
- 1 teaspoon salt
- 8 ounces sour cream
- 1 (10.75 ounce) can reduced fat cream of chicken soup
- 2 cups shredded cheddar cheese
- 2 cups cooked diced ham, (ham leftovers are perfect for this recipe!)
- 4 Tablespoons butter, (melted)
- 1 (6 ounce) package herb-seasoned stuffing mix
Instructions
- Spray slow cooker with non-stick cooking spray.
- Combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham and place in slow cooker. Sprinkle stuffing mix over top, then drizzle melted butter over stuffing.
- Cover and cook on low for 4-5 hours or high 2-3 hours.
Notes
- Add in your favorite frozen veggies (we love green beans or peas)
- Add in fresh chopped onions and green peppers (we think they taste best if they’re sauteed first)
- Substitute crushed corn flakes for the stuffing
- Substitute cubed chicken for the ham
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I do substitute Greek yogurt for the sour cream for a (little) added nutritional value. I also use 2% cheddar cheese, and light butter (I have even used the spray butter).
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