I am always on the lookout for easy and delicious slow cooker meals and I am happy to announce that this one definitely falls into that category! It was so simple to throw together and our whole family loved it. It makes a lot, but the leftovers are still delicious the next day.
How to make this slow cooker ham and potato casserole
Spray slow cooker with non-stick cooking spray (or use a slow cooker liner for really quick and easy cleanup). We recommend using a 6-quart slow cooker. This one is our favorite.
Combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham (this is a great recipe to use up any ham leftovers you have!) and place in slow cooker. Sprinkle stuffing mix over top, then drizzle melted butter over stuffing.
Cover and cook on low for 5-6 hours or high 2-4 hours.
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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 degrees. 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 9×13 pan. Sprinkle stuffing mix overtop, then drizzle with melted butter. Cover with aluminum foil.
- Bake for an hour until bubbly. Serve warm.
How to freeze
You can freeze this casserole one of two ways:
We would recommend making this casserole in a freezer-safe 9×13 pan, following 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.
OR
Make the casserole in the slow cooker, then let it cool and freeze in a freezer-safe container for up to 30 days. To thaw, remove from the freezer and place in the fridge for 24 hours. Reheat as needed in the microwave, or in the slow cooker on low until warmed through.
substitutions and additions
We love the recipe as is, but it’s fun to switch it up, too! Here are some of our favorite additions or substitutions:
- 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
Related recipe: love a good hashbrown casserole? Try our Cheesy Hashbrown Casserole (aka Funeral Potatoes!)
What to serve with this casserole
- Easy Broiled Asparagus
- Oven-Roasted Green Beans
- Vegetable Dill Dip
- Parmesan Lemon Asparagus
- Easy Parmesan Rolls
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 5-6 hours or high 2-4 hours.
Nutrition
Equipment
- Slow Cooker
Recipe Details
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If you love this potato casserole, you’ll love our smashed cheesy potatoes, too. See how to make them below:
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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