This hearty ham and veggie casserole is the ultimate family-friendly dish that transforms simple ingredients into a comforting, complete meal. Tender chunks of ham mingle with colorful vegetables in a creamy, cheesy sauce, all topped with golden, crispy potatoes that become irresistibly crunchy in the oven. What makes this casserole truly special is its incredible versatility – it’s perfect for using up leftover ham, cleaning out your vegetable drawer, or preparing a make-ahead meal for busy weeknights. The combination of protein, vegetables, and that satisfying potato topping creates a balanced dish that satisfies both kids and adults while requiring minimal hands-on time.
Serves: 8-10 people
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
What You’ll Need
For the Casserole Base:
- 3 cups cooked ham, diced into bite-sized pieces
- 2 tablespoons butter
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 2 cups frozen mixed vegetables (corn, peas, green beans)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheesy Layer:
- 2 cups shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
For the Potato Topping:
- 4 large russet potatoes, peeled and thinly sliced
- 3 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
Preparing Your Vegetables
Preheat your oven to 375 degrees and grease a 9×13 inch baking dish. Dice all your fresh vegetables into uniform pieces so they cook evenly. The key to a great casserole is having everything roughly the same size. If using leftover ham, cut it into bite-sized chunks that will distribute evenly throughout the dish.
Creating the Creamy Base
Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, celery, and bell pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened but still have a slight bite. Add the garlic and cook for another minute until fragrant. These vegetables form the flavor foundation of your casserole.
Building the Sauce
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in the milk and chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Adding Ham and Frozen Vegetables
Stir in the diced ham, frozen mixed vegetables, thyme, oregano, salt, and pepper. Cook for another 3-4 minutes until the frozen vegetables are heated through. Remove from heat and fold in the cream cheese, sour cream, and 1.5 cups of the shredded cheddar cheese, stirring until everything is melted and creamy.
Preparing the Potato Topping
While the filling cools slightly, prepare the potato topping that makes this casserole extra special. Using a sharp knife or mandoline, slice the potatoes into thin, even rounds about 1/8 inch thick. Pat the slices dry with paper towels and toss them with melted butter, salt, and paprika until each slice is coated.
Assembling the Casserole
Pour the ham and vegetable mixture into your prepared baking dish, spreading it evenly. Arrange the seasoned potato slices in overlapping rows on top, creating a beautiful pattern that will become golden and crispy. Sprinkle the remaining cheddar cheese and the Parmesan cheese over the potatoes.
Baking to Golden Excellence
Cover the casserole with foil and bake for 35 minutes. Remove the foil and continue baking for another 15-20 minutes until the potatoes are golden brown and crispy on top and tender when pierced with a fork. The cheese should be bubbly and the edges should be lightly browned.
Testing for Doneness
The casserole is done when a knife inserted into the potatoes meets no resistance and the filling is bubbling around the edges. If the potatoes need more browning but the casserole is hot throughout, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
Serving This Family Favorite
Let the casserole rest for 10 minutes before serving to allow the filling to set up slightly. This makes it easier to cut clean portions and prevents the filling from being too runny. Serve with a simple green salad or steamed broccoli to round out the meal.
Make-Ahead Magic
This casserole is perfect for meal prep. You can assemble it completely up to 2 days ahead, cover tightly, and refrigerate. When ready to bake, add an extra 10-15 minutes to the covered baking time since you’re starting with a cold casserole. You can also freeze the unbaked casserole for up to 2 months.
Customization Ideas
Feel free to swap the vegetables based on what you have available. Broccoli, cauliflower, or zucchini all work beautifully in this recipe. You can also use different cheeses like Swiss or Gruyere for a more sophisticated flavor, or add herbs like fresh chives or parsley for extra freshness and color.
