|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 4g||13%|
|Total Sugars 8g|
|Vitamin C 23mg||117%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This great-tasting ham and mashed potato casserole is made using leftover ham and mashed potatoes and has cheddar cheese mixed in, with a final topping of cheese. This casserole is the perfect way to use up those holiday leftovers and make a delicious meal for the family. It only takes around 10 minutes to mix this casserole up, and it uses cream of celery soup and milk to make the sauce mixture. A simple layered dish of leftover ham mixed with the soups and seasonings, leftover mashed potatoes, and topped with cheese—the family will love it. It's a good comfort food to enjoy during the cold winter months. This casserole is sure to be put on your repertoire to make again and again.
Prep the celery, onions, ham, green onions, and fresh parsley the night before for an easier prep on the day of making this dish to save even more time and get it in the oven quicker.
Serve this leftover ham and mashed potatoes casserole with some steamed green beans or a tossed salad.
2 tablespoons unsalted butter
1 cup sliced celery
1 cup chopped onion
3 cups diced leftover ham
1 (10.5-ounce) can cream of celery soup
1 cup milk, divided
Salt, to taste
Freshly ground black pepper, to taste
4 to 5 cups leftover or freshly prepared mashed potatoes
2 large eggs
1/2 cup chopped green onions
1 tablespoon chopped fresh parsley
6 ounces shredded sharp cheddar cheese (about 1 1/2 cups), divided
Gather the ingredients.
Butter a 2 1/2- to 3-quart baking dish. Heat oven to 350 F.
Melt the butter in a skillet over medium-low heat. Add the celery and onion and sauté, stirring frequently, until the vegetables are tender.
Add the ham and continue cooking until the ham is lightly browned. Stir in soup, 1/2 cup milk, and add salt and pepper to taste.
If the mashed potatoes are cold, warm them to make them easier to mix. Whisk together the eggs and the remaining 1/2 cup of milk, and beat into the potatoes along with the green onions and parsley.
Reserve about 1/3 cup of the cheese for topping and add the rest to the potato mixture.
Spoon the ham mixture into the prepared baking dish. Spread potatoes over the ham mixture and top with the reserved shredded cheese.
Sprinkle with a little freshly ground black pepper. Bake for about 40 to 50 minutes, until lightly browned.
If there is any of this casserole left, it makes for a great lunch the next day. Simply reheat in the microwave, putting the amount you need into a microwave-safe dish. Or you can reheat in the oven at 350 F until warm.