Crock Pot Potato and Ham Casserole With Cheese

crockpot potato and ham casserole with cheese

Diana Rattray

Prep: 20 mins
Cook: 8 hrs
Total: 8 hrs 20 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
707 Calories
47g Fat
44g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 707
% Daily Value*
Total Fat 47g 60%
Saturated Fat 26g 130%
Cholesterol 159mg 53%
Sodium 1163mg 51%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 16%
Protein 29g
Calcium 474mg 36%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crockpot recipe is made with ham, potatoes, onion, cheddar cheese, and condensed soup. It's a very easy preparation. Just slice the potatoes and onions and layer everything in the slow cooker. Mix the soups and milk together and pour over the casserole.

You can make the casserole with sharp cheddar, but mild cheddar or cheddar jack cheese will work as well. You can also use a 1-pound package of diced ham instead of slices or reduce the amount of ham and serve the potatoes as a side dish.

Serve the potatoes with a tossed salad and biscuits or crusty bread. 


  • 12 to 16 ounces ham (sliced or diced)
  • 8 to 10 medium potatoes (peeled and thinly sliced, about 3 to 3 1/2 pounds)
  • 1 medium onion (peeled and thinly sliced)
  • Dash of kosher salt and freshly ground black pepper
  • 1 1/2 cups cheddar cheese (grated and divided)
  • 2 (10 3/4-ounce) cans condensed cream of celery or cream of mushroom soup
  • 1/2 cup milk
  • Paprika (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Put half of the ham, potatoes, and onions in the crock pot. Sprinkle with salt and pepper, and then add 1 cup of the grated cheese.

  3. Add remaining ham, potatoes, and onions, and sprinkle lightly with more salt and pepper.

  4. In a bowl, combine the 2 cans of condensed soup with the milk.

  5. Spoon the soup mixture over the potatoes and top with the remaining 1/2 cup of cheese.

  6. Sprinkle with paprika.

  7. Cover and cook on LOW for about 8 hours or about 3 1/2 to 4 hours on HIGH, or until the potatoes are tender.


  • To make a vegetarian dish, omit the ham or use vegetarian sausage crumbles or bacon for a smoky flavor.
  • Some good substitutes for the cheddar cheese: Monterey Jack, shredded American cheese (Velveeta), smoked cheddar, or Colby cheese.
  • Add sliced celery to the layers along with the onions.
  • Add thinly sliced or diced red and/or green bell pepper to the layers with the onions.
  • Instead of ham, use diced smoked sausage or browned crumbled sausage.
  • Replace the ham with about 6 to 8 ounces of crumbled cooked bacon.
  • Add sliced mushrooms to the layers with the sliced onions.
  • Replace the salt with seasoned salt or Cajun or Creole seasoning.