22 Delicious Recipes for Ham Casserole Creations

Just when you thought ham casseroles couldn’t get any cozier, we’ve gathered 22 mouthwatering recipes that transform this comfort food classic into something truly spectacular. Whether you’re looking for quick weeknight dinners or impressive dishes to share, these creative ham casserole creations will have your family asking for seconds. Get ready to discover new favorites that make the most of your leftover ham in deliciously unexpected ways!

Cheesy Broccoli and Ham Casserole

Tired of the same old weeknight dinners? Transform basic ingredients into pure comfort with this cheesy masterpiece that’s guaranteed to become a family favorite. This casserole delivers creamy, savory satisfaction in every single bite.

Ingredients

– 1 pound thick-cut smoked ham, diced into ½-inch cubes
– 4 cups fresh broccoli florets, blanched and shocked
– 8 ounces sharp white cheddar cheese, freshly grated
– 2 cups heavy cream
– 1 cup panko breadcrumbs
– 3 tablespoons unsalted European-style butter
– 2 tablespoons all-purpose flour
– 1 teaspoon Dijon mustard
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon cayenne pepper
– Kosher salt to season

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish.
2. Melt the unsalted European-style butter in a large saucepan over medium heat until it foams and subsides.
3. Whisk in the all-purpose flour continuously for exactly 90 seconds to create a pale golden roux.
4. Gradually stream in the heavy cream while whisking constantly to prevent lumps from forming.
5. Bring the sauce to a gentle simmer, stirring frequently until it thickens enough to coat the back of a spoon.
6. Remove the saucepan from heat and stir in the Dijon mustard, freshly grated nutmeg, and cayenne pepper.
7. Fold in 6 ounces of the freshly grated sharp white cheddar cheese until completely melted and smooth.
8. Combine the diced thick-cut smoked ham and blanched broccoli florets in your prepared baking dish.
9. Pour the cheese sauce evenly over the ham and broccoli mixture, ensuring all components are coated.
10. In a small bowl, toss the remaining 2 ounces of grated cheddar with the panko breadcrumbs.
11. Sprinkle the panko-cheese mixture evenly across the top of the casserole.
12. Bake at 375°F for 25-30 minutes until the topping is deeply golden brown and the sauce bubbles vigorously around the edges.
13. Let the casserole rest for 10 minutes before serving to allow the sauce to set properly.

The creamy sauce clings to each broccoli floret while the smoked ham provides salty bursts of flavor. Serve scooped over crispy roasted potatoes or alongside a bright arugula salad to cut through the richness.

Sweet Potato and Ham Casserole Bake

Transform your weeknight dinner game with this savory-sweet masterpiece. This casserole layers caramelized sweet potatoes with smoky ham in a creamy, cheesy sauce that bakes to golden perfection.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced (1/8-inch thickness)
• 1 pound smoked ham steak, diced into 1/2-inch cubes
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 cup sharp white cheddar cheese, freshly grated
• 1/2 cup Gruyère cheese, freshly grated
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp cayenne pepper
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish.
2. Melt 2 tablespoons unsalted butter in a large skillet over medium heat until foaming subsides.
3. Sauté 1 finely diced yellow onion for 4-5 minutes until translucent and fragrant.
4. Add 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
5. Whisk together 1 cup heavy cream, 1/2 cup whole milk, and 2 lightly beaten pasture-raised eggs in a medium bowl until fully emulsified.
6. Stir in 1 cup grated sharp white cheddar, 1/2 cup grated Gruyère, 1 tablespoon fresh thyme leaves, 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon cayenne pepper.
7. Season the cream mixture with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
8. Arrange one-third of the thinly sliced sweet potatoes in overlapping layers across the bottom of the prepared baking dish.
9. Scatter half of the 1 pound diced smoked ham steak evenly over the sweet potato layer.
10. Pour one-third of the cream mixture over the ham and potato layers, ensuring even coverage.
11. Repeat the layering process with another third of sweet potatoes, remaining ham, and another third of cream mixture.
12. Top with the final layer of sweet potatoes arranged in decorative overlapping rows.
13. Pour the remaining cream mixture evenly over the top layer, gently shaking the dish to distribute.
14. Cover tightly with aluminum foil and bake at 375°F for 45 minutes.
15. Remove the foil and continue baking for 20-25 minutes until the top is golden brown and the sweet potatoes are tender when pierced with a knife.
16. Let the casserole rest for 15 minutes before serving to allow the layers to set properly.

Expect creamy sweet potato layers that melt against the salty ham, all bound by that rich, cheesy sauce. Serve this beauty alongside a bitter greens salad to cut through the richness, or top with fried sage leaves for an aromatic crunch.

Creamy Dijon Ham and Potato Casserole

Mouthwatering comfort just leveled up. This creamy, savory bake transforms simple ingredients into pure coziness—perfect for chilly evenings when you crave something deeply satisfying without the fuss.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and sliced ¼-inch thick
• 1 lb smoked ham steak, diced into ½-inch cubes
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups heavy cream
• ¼ cup Dijon mustard
• 1 cup sharp white cheddar cheese, freshly grated
• ½ cup Parmesan cheese, finely grated
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• ½ tsp smoked paprika
• ¼ tsp freshly grated nutmeg
• Kosher salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish.
2. Arrange the sliced potatoes in overlapping layers across the prepared dish, seasoning each layer lightly with kosher salt and black pepper.
3. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat until foaming subsides.
4. Sauté the diced yellow onion for 4–5 minutes until translucent and fragrant.
5. Add the minced garlic and cook for 1 minute until aromatic but not browned.
6. Stir in the diced ham steak and cook for 3–4 minutes until lightly browned around the edges.
7. Whisk together 2 cups of heavy cream, ¼ cup of Dijon mustard, 1 teaspoon of fresh thyme leaves, ½ teaspoon of smoked paprika, and ¼ teaspoon of freshly grated nutmeg until fully emulsified.
8. Pour the cream mixture evenly over the layered potatoes, ensuring all slices are coated.
9. Tip: Gently press down on the potatoes with a spatula to help the liquid settle between layers for even cooking.
10. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
11. Remove the foil and test potato tenderness by inserting a paring knife—it should slide through easily without resistance.
12. Sprinkle 1 cup of freshly grated sharp white cheddar and ½ cup of finely grated Parmesan evenly over the top.
13. Tip: For optimal browning, grate cheese yourself rather than using pre-shredded varieties, which contain anti-caking agents.
14. Return the dish to the oven and bake uncovered for 15–20 minutes until the cheese is golden and bubbly.
15. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken.
16. Tip: Resting ensures clean slices and prevents the creamy sauce from breaking when served.

Unbelievably creamy potatoes meld with savory ham in a Dijon-kissed sauce that’s both rich and balanced. The double-cheese crust adds a satisfying crunch against the tender layers beneath. Serve it alongside a crisp arugula salad dressed in lemon vinaigrette to cut through the richness, or top individual portions with a fried egg for breakfast-for-dinner vibes.

Easy Leftover Ham and Rice Casserole

Absolutely transform those holiday leftovers into a creamy, comforting masterpiece. This casserole layers savory ham with fluffy rice in a rich cheese sauce that bakes to golden perfection.

Ingredients

• 2 cups cooked long-grain white rice, cooled
• 1 ½ cups diced smoked ham, ½-inch pieces
• 1 cup sharp white cheddar cheese, freshly grated
• ¾ cup heavy cream
• ½ cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 small yellow onion, finely diced
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg
• ¼ cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and generously butter a 2-quart baking dish.
2. Melt 2 tablespoons of unsalted butter in a 10-inch skillet over medium heat until it foams and subsides.
3. Sauté 1 finely diced yellow onion in the melted butter for 4–5 minutes until translucent and fragrant.
4. Sprinkle 1 tablespoon of all-purpose flour over the onions and cook for 1 minute while stirring constantly to form a pale roux.
5. Gradually whisk in ¾ cup heavy cream and ½ cup whole milk until the mixture is smooth and begins to thicken, about 2–3 minutes.
6. Remove the skillet from heat and temper in 2 lightly beaten pasture-raised eggs by slowly drizzling in ½ cup of the warm sauce while whisking vigorously.
7. Combine the tempered egg mixture with the remaining sauce in the skillet, then stir in ½ teaspoon freshly ground black pepper and ¼ teaspoon freshly grated nutmeg.
8. Fold 2 cups of cooled cooked long-grain white rice, 1 ½ cups of diced smoked ham, and ¾ cup of freshly grated sharp white cheddar cheese into the sauce until evenly coated.
9. Transfer the mixture to the prepared baking dish and spread into an even layer with a spatula.
10. Sprinkle the remaining ¼ cup of grated cheddar cheese and ¼ cup of panko breadcrumbs evenly over the top.
11. Bake at 375°F for 25–30 minutes until the edges are bubbly and the topping is deeply golden brown.
12. Let the casserole rest for 8–10 minutes before serving to allow the sauce to set properly.

Hearty and satisfying, this casserole emerges with a crisp, cheesy crust giving way to a creamy interior where the smoky ham shines. For a fresh contrast, serve it alongside a simple arugula salad dressed with lemon vinaigrette, or top individual portions with a fried egg for extra richness.

Savory Ham and Swiss Noodle Casserole

Packed with comfort and creamy goodness, this savory ham and Swiss noodle casserole transforms simple ingredients into a showstopping family dinner. Perfectly balanced with smoky ham and nutty Gruyère, it bakes up golden and bubbly for ultimate satisfaction.

Ingredients

– 12 ounces wide egg noodles
– 3 tablespoons unsalted butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ¼ cup all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 8 ounces Black Forest ham, diced
– 2 cups shredded Gruyère cheese
– ½ cup grated Parmesan cheese
– ½ cup panko breadcrumbs
– 1 tablespoon fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F and butter a 9×13-inch baking dish.
2. Cook egg noodles in salted boiling water for 6 minutes until al dente, then drain thoroughly.
3. Melt butter in a large Dutch oven over medium heat until foaming subsides.
4. Sauté diced onion for 5 minutes until translucent, stirring frequently.
5. Add minced garlic and cook for 60 seconds until fragrant.
6. Sprinkle flour over onion mixture and cook for 2 minutes while stirring constantly to create a roux.
7. Gradually whisk in warmed milk until smooth and thickened, about 3 minutes.
8. Stir in heavy cream and simmer for 2 minutes until sauce coats the back of a spoon.
9. Remove from heat and fold in diced ham, Gruyère, and Parmesan until cheese melts.
10. Season sauce with thyme, nutmeg, 1 teaspoon salt, and ½ teaspoon pepper.
11. Combine sauce with drained noodles, ensuring every noodle is coated.
12. Transfer mixture to prepared baking dish and spread evenly.
13. Top with panko breadcrumbs and bake at 375°F for 25 minutes until golden and bubbling.
14. Let rest for 10 minutes before serving to allow sauce to set properly.
Final bites reveal tender noodles enveloped in a luxuriously creamy sauce, with the ham providing smoky depth against the nutty Gruyère. For a stunning presentation, garnish with extra thyme sprigs and serve alongside a crisp arugula salad to cut through the richness.

Spinach, Mushroom, and Ham Casserole Medley

You’re craving that perfect cozy dinner that comes together in one glorious dish. This spinach, mushroom, and ham casserole delivers creamy comfort with every forkful—ideal for busy weeknights or casual gatherings.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 10 ounces fresh spinach leaves
• 8 ounces diced ham steak
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 pound cavatappi pasta
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil for the pasta.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sauté sliced mushrooms for 6-8 minutes until deeply browned and moisture has evaporated.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Tip: Don’t crowd the mushrooms—this ensures proper browning rather than steaming.
7. Wilt spinach in batches, stirring constantly until completely softened, about 3 minutes.
8. Transfer vegetable mixture to a large mixing bowl.
9. Add diced ham to the same skillet and cook for 2 minutes to lightly crisp the edges.
10. Combine ham with vegetables in the mixing bowl.
11. Cook cavatappi in boiling water for 2 minutes less than package directions for al dente texture.
12. Drain pasta thoroughly and add to the mixing bowl.
13. In a separate bowl, whisk heavy cream with softened cream cheese until smooth.
14. Stir in Gruyère, Parmesan, Dijon mustard, nutmeg, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
15. Tip: Let cream cheese reach room temperature—this prevents lumps in your sauce.
16. Pour sauce over pasta mixture and fold gently until evenly coated.
17. Transfer everything to the prepared baking dish, spreading into an even layer.
18. Combine panko breadcrumbs with melted butter in a small bowl.
19. Sprinkle buttered breadcrumbs evenly over the casserole surface.
20. Tip: For extra crunch, toast panko in a dry skillet for 2 minutes before mixing with butter.
21. Bake for 25-30 minutes until bubbling vigorously and topping is golden brown.
22. Let rest for 10 minutes before serving to allow the sauce to thicken slightly.

Just pulled from the oven, this casserole boasts a crisp golden crust giving way to tender pasta swirled in a luxurious cream sauce. The earthy mushrooms and savory ham create depth against the bright spinach, while the three-cheese blend melts into perfect cohesion. Serve alongside a bitter greens salad to cut through the richness, or portion into individual ramekins for elegant single servings.

Southern Style Ham and Grits Casserole

Oozing with comfort and Southern charm, this casserole transforms humble ingredients into pure breakfast bliss. Get ready to layer creamy grits with smoky ham and sharp cheddar for a dish that’ll have everyone begging for seconds. Your mornings just got a major upgrade.

Ingredients

– 1 cup stone-ground grits
– 4 cups whole milk
– 2 cups diced smoked ham
– 1 ½ cups sharp white cheddar cheese, grated
– 3 pasture-raised eggs, lightly beaten
– ½ cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon cayenne pepper
– 2 tablespoons fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish.
2. Combine 1 cup stone-ground grits with 4 cups whole milk in a heavy-bottomed saucepan over medium heat.
3. Whisk continuously for 2 minutes until the mixture begins to thicken.
4. Reduce heat to low and simmer for 20 minutes, stirring every 4 minutes to prevent scorching.
5. Remove grits from heat and immediately stir in 2 tablespoons unsalted butter until fully incorporated.
6. Fold in 2 cups diced smoked ham, 1 cup grated sharp white cheddar cheese, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper.
7. In a separate bowl, whisk together 3 lightly beaten pasture-raised eggs and ½ cup heavy cream until fully emulsified.
8. Gradually temper the egg mixture by slowly adding ½ cup of the warm grits mixture while whisking constantly.
9. Pour the tempered egg mixture back into the main grits pot and stir vigorously for 1 minute until completely combined.
10. Transfer the entire mixture to your prepared baking dish and spread evenly with a spatula.
11. Sprinkle the remaining ½ cup grated sharp white cheddar cheese evenly over the top.
12. Bake at 375°F for 35 minutes until the edges are bubbly and the center reaches 165°F on an instant-read thermometer.
13. Let the casserole rest for 15 minutes to allow the layers to set properly.
14. Garnish with 2 tablespoons finely chopped fresh chives just before serving.

Creamy grits cradle every bite of smoky ham while the sharp cheddar creates a golden crust that crackles with each spoonful. Serve it alongside poached eggs for extra richness or top with hot sauce for a spicy kick that cuts through the decadence. This casserole holds its shape beautifully when sliced, making it ideal for brunch buffets or cozy family dinners.

Creamy Cauliflower and Ham Casserole

Creamy cauliflower and ham casserole transforms humble ingredients into pure comfort. Combine tender florets with smoky ham in a velvety cheese sauce that bakes to golden perfection. This one-dish wonder delivers restaurant-quality flavor with minimal effort.

Ingredients

– 1 large head cauliflower, cut into 1-inch florets
– 2 cups diced smoked ham, ½-inch cubes
– 3 tablespoons unsalted European-style butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup aged sharp cheddar cheese, freshly grated
– ½ cup Parmigiano-Reggiano, finely grated
– ½ cup panko breadcrumbs
– 2 tablespoons fresh chives, finely minced
– 1 teaspoon Dijon mustard
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F and butter a 9×13-inch baking dish.
2. Blanch cauliflower florets in salted boiling water for 4 minutes until crisp-tender, then immediately transfer to ice bath.
3. Pat cauliflower completely dry with paper towels to prevent sauce separation.
4. Melt butter in heavy-bottomed saucepan over medium heat until foaming subsides.
5. Whisk in flour and cook for 90 seconds until pale golden, creating a roux.
6. Gradually pour in warm milk while whisking constantly to prevent lumps.
7. Bring sauce to simmer and cook for 3 minutes until thickened enough to coat spoon.
8. Remove from heat and stir in cheddar, Parmigiano-Reggiano, mustard, nutmeg, and paprika.
9. Season sauce with ½ teaspoon salt and ¼ teaspoon pepper before cooling slightly.
10. Fold blanched cauliflower and diced ham into cheese sauce until evenly coated.
11. Transfer mixture to prepared baking dish and spread into even layer.
12. Combine panko with 1 tablespoon melted butter and sprinkle over casserole.
13. Bake at 375°F for 25 minutes until bubbling and topping is deep golden brown.
14. Let rest 10 minutes before garnishing with chives for optimal slicing.

Every spoonful delivers contrasting textures—creamy sauce clinging to firm cauliflower and salty ham bits. The smoked paprika adds subtle warmth that complements the sharp cheese beautifully. For elevated presentation, serve in individual cast-iron skillets with crusty bread for sauce-sopping.

Zesty Corn and Ham Casserole Platter

Mouthwatering comfort food just got a major upgrade. This creamy, savory casserole delivers bold flavors with minimal effort—perfect for busy weeknights or impressive potluck contributions. Get ready to transform simple ingredients into pure deliciousness.

Ingredients

– 2 cups fresh sweet corn kernels
– 1½ cups diced smoked ham steak
– 1 cup heavy cream
– ½ cup grated aged sharp cheddar
– ¼ cup unsalted butter
– 2 pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ¼ tsp kosher salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted butter.
2. Melt the remaining unsalted butter in a large skillet over medium heat until foaming subsides.
3. Sauté the fresh sweet corn kernels for 4-5 minutes until they develop slight caramelization.
4. Add the diced smoked ham steak and cook for 2 minutes until edges begin to crisp.
5. Whisk together the heavy cream, lightly beaten pasture-raised eggs, Dijon mustard, smoked paprika, kosher salt, and freshly ground black pepper in a large mixing bowl.
6. Fold the sautéed corn and ham mixture into the cream base until evenly coated.
7. Transfer the combined mixture to the prepared baking dish, spreading into an even layer.
8. Sprinkle the grated aged sharp cheddar evenly across the surface.
9. Top with a uniform layer of panko breadcrumbs for optimal crunch.
10. Bake at 375°F for 25-30 minutes until the center is set and the topping is golden brown.
11. Let the casserole rest for 8-10 minutes before serving to allow proper setting.

Wonderfully creamy with pops of sweet corn and savory ham, this casserole delivers contrasting textures that make every bite exciting. Serve it alongside a crisp arugula salad for balance, or top with fresh chives for added freshness. The crispy panko crust gives way to a rich, comforting interior that’s guaranteed to become a new family favorite.

Loaded Baked Potato and Ham Casserole

Viral comfort food just got its ultimate upgrade. This loaded baked potato and ham casserole transforms classic flavors into a creamy, cheesy masterpiece that bakes to golden perfection. Get ready for layers of savory ham, tender potatoes, and melty cheese in every bite.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
• 1 lb smoked ham steak, diced into 1/2-inch cubes
• 2 cups heavy cream
• 1 cup sharp white cheddar cheese, freshly grated
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 6 slices thick-cut bacon, cooked until crisp and crumbled
• 3 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 2 tbsp unsalted butter, for greasing

Instructions

1. Preheat oven to 375°F and generously grease a 9×13-inch baking dish with unsalted butter.
2. Arrange sliced Yukon Gold potatoes in a single layer, overlapping slightly to cover the bottom of the dish.
3. Evenly distribute diced smoked ham steak over the potato layer.
4. In a medium saucepan, combine heavy cream, softened cream cheese, minced garlic, smoked paprika, black pepper, and kosher salt over medium heat.
5. Whisk continuously until the cream cheese fully incorporates and the mixture reaches a gentle simmer, about 4-5 minutes.
6. Pour the cream mixture evenly over the potatoes and ham, ensuring all potatoes are coated.
7. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
8. Remove foil and sprinkle freshly grated sharp white cheddar cheese evenly over the top.
9. Return to oven and bake uncovered until cheese is bubbly and golden-brown, about 15-20 minutes.
10. Remove from oven and let rest for 10 minutes to allow the sauce to thicken.
11. Top with dollops of sour cream, crumbled thick-cut bacon, and thinly sliced scallions before serving.

Amazingly creamy potatoes contrast with smoky ham and crisp bacon toppings. The sharp cheddar creates a golden crust that gives way to tender layers beneath. Serve this straight from the baking dish for a family-style meal that disappears fast.

Tater Tot Ham and Cheese Breakfast Casserole

Jazz up your morning routine with this crowd-pleasing breakfast bake that transforms humble ingredients into pure comfort. Layer crispy tater tots with savory ham and melty cheese for a dish that practically makes itself while you sip coffee. This all-in-one casserole delivers golden perfection straight from the oven to your table in under an hour.

Ingredients

• 1 (32 oz) package frozen tater tots
• 2 cups diced smoked ham, ¼-inch cubes
• 8 ounces sharp cheddar cheese, freshly grated
• 6 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• ½ cup whole milk
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh chives, finely minced

Instructions

1. Preheat your oven to 375°F and brush a 9×13-inch baking dish with the melted unsalted butter.
2. Arrange the frozen tater tots in a single layer across the bottom of the prepared baking dish.
3. Evenly distribute the diced smoked ham over the tater tot layer.
4. Sprinkle the freshly grated sharp cheddar cheese uniformly over the ham.
5. In a medium mixing bowl, combine the lightly beaten pasture-raised eggs, heavy cream, and whole milk.
6. Whisk the kosher salt, freshly ground black pepper, and smoked paprika into the egg mixture until fully incorporated.
7. Pour the seasoned egg mixture evenly over the layered ingredients in the baking dish.
8. Bake for 45 minutes at 375°F until the top is golden brown and the center registers 160°F on an instant-read thermometer.
9. Remove from oven and let rest for 10 minutes to allow the custard to set properly.
10. Garnish with the finely minced fresh chives before serving.

Let this casserole cool slightly to achieve the ideal texture—crispy tater tots on bottom, fluffy egg custard throughout, and bubbly cheese on top. The smoked ham adds salty depth that balances beautifully with the rich dairy components. For a brunch upgrade, serve alongside fresh fruit salad or drizzle with hot sauce for extra kick.

Green Bean and Ham Casserole Delight

Grab your skillet and get ready to transform humble ingredients into pure comfort. This green bean casserole reinvents the classic with smoky ham and crispy textures that’ll have everyone asking for seconds. Forget boring sides—this is the main event.

Ingredients

– 1 lb fresh haricots verts, trimmed
– 8 oz double-smoked ham, diced into ¼-inch cubes
– 2 cups heavy cream
– 1 cup freshly grated Parmigiano-Reggiano
– ½ cup panko breadcrumbs
– 3 tbsp unsalted European-style butter
– 2 shallots, finely minced
– 3 garlic cloves, microplaned
– 1 tsp Diamond Crystal kosher salt
– ½ tsp freshly cracked black pepper
– ¼ tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Bring a large pot of heavily salted water to a rolling boil.
3. Blanch the haricots verts for exactly 90 seconds until bright green and crisp-tender.
4. Immediately transfer the beans to an ice bath to stop the cooking process—this preserves their vibrant color and snap.
5. Drain the beans thoroughly and pat dry with paper towels.
6. Melt the European-style butter in a large oven-safe skillet over medium heat.
7. Sauté the minced shallots for 3-4 minutes until translucent and fragrant.
8. Add the microplaned garlic and cook for 30 seconds until aromatic but not browned.
9. Stir in the diced double-smoked ham and cook for 2 minutes to render its fat.
10. Pour in the heavy cream and bring to a gentle simmer.
11. Whisk in the freshly grated Parmigiano-Reggiano until completely melted and smooth.
12. Season the sauce with Diamond Crystal kosher salt, freshly cracked black pepper, and freshly grated nutmeg.
13. Fold in the blanched haricots verts until evenly coated in the cream sauce.
14. Combine the panko breadcrumbs with 1 tablespoon of melted butter in a small bowl.
15. Sprinkle the buttered panko evenly over the casserole surface.
16. Transfer the skillet to the preheated oven and bake for 18-20 minutes until the topping is golden brown and the sauce is bubbling vigorously around the edges.
17. Let the casserole rest for 5 minutes before serving—this allows the sauce to thicken slightly.

What emerges from your oven is pure magic: crisp panko gives way to tender beans swimming in a velvety, ham-infused cream sauce. The double-smoked ham adds depth that elevates this beyond any traditional casserole. Serve it straight from the skillet with crusty bread to soak up every last drop of that luxurious sauce.

Rich and Smoky Ham and Bean Casserole

Dive into comfort with this soul-warming casserole that transforms humble ingredients into pure magic. Simmer smoked ham hocks with creamy beans until they’re fall-apart tender, then bake it all under a golden, crispy breadcrumb crust. Serve it straight from the oven for that irresistible, bubbly finish everyone craves.

Ingredients

• 1 pound smoked ham hocks
• 2 cups dried navy beans, soaked overnight
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 4 cups unsalted chicken stock
• 1 tablespoon smoked paprika
• 1 teaspoon freshly cracked black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F.
2. Heat extra-virgin olive oil in a large Dutch oven over medium heat.
3. Sauté diced yellow onion for 5 minutes until translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Place soaked navy beans and smoked ham hocks into the pot.
6. Pour in unsalted chicken stock until ingredients are fully submerged.
7. Stir in smoked paprika and freshly cracked black pepper.
8. Bring to a boil, then reduce heat to low and simmer covered for 90 minutes. Tip: Keep the lid slightly ajar to prevent boiling over while allowing steam to escape.
9. Remove ham hocks and shred the meat from the bones.
10. Discard bones and return shredded ham to the pot.
11. Transfer the bean and ham mixture to a 9×13-inch baking dish.
12. Combine panko breadcrumbs with melted unsalted butter and finely chopped fresh parsley.
13. Sprinkle the breadcrumb mixture evenly over the casserole. Tip: Press crumbs lightly into the surface for maximum crispiness.
14. Bake at 375°F for 25 minutes until the topping is golden brown. Tip: Rotate the dish halfway through baking for even browning.
15. Let rest for 10 minutes before serving.

Smoky ham infuses every bite with deep, savory notes while the beans break down into a velvety, creamy texture. The crispy panko topping provides the perfect contrast to the tender interior. For a stunning presentation, garnish with extra fresh parsley and serve alongside crusty artisan bread to soak up every last drop of the rich broth.

Asparagus, Ham, and Egg Casserole

Jazz up your brunch game with this layered masterpiece. Imagine tender asparagus spears, smoky ham, and creamy eggs baked to golden perfection. This casserole transforms simple ingredients into a showstopping centerpiece.

Ingredients

– 1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
– 8 ounces thick-cut smoked ham, diced into ½-inch cubes
– 8 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– ½ cup whole milk
– 1 cup shredded Gruyère cheese
– ¼ cup grated Parmigiano-Reggiano
– 2 tablespoons unsalted butter, melted
– 1 teaspoon Dijon mustard
– ½ teaspoon freshly grated nutmeg
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and brush a 9×13-inch baking dish with the melted unsalted butter.
2. Arrange the trimmed asparagus pieces in a single layer across the bottom of the prepared baking dish.
3. Evenly distribute the diced smoked ham over the asparagus layer.
4. In a large mixing bowl, vigorously whisk the lightly beaten pasture-raised eggs until frothy.
5. Whisk in the heavy cream and whole milk until fully incorporated and smooth.
6. Stir in the Dijon mustard, freshly grated nutmeg, kosher salt, and freshly cracked black pepper.
7. Fold in the shredded Gruyère cheese, reserving 2 tablespoons for topping.
8. Carefully pour the egg mixture over the ham and asparagus layers in the baking dish.
9. Sprinkle the reserved Gruyère and grated Parmigiano-Reggiano evenly across the surface.
10. Bake at 375°F for 35-40 minutes until the center reaches 165°F and the top develops a deep golden-brown crust.
11. Remove from oven and let rest for 10 minutes before slicing. Create clean cuts by wiping your knife between slices.
12. Serve warm portions directly from the baking dish. Complete the dish by drizzling with high-quality olive oil just before serving for added richness. Crisp edges give way to a custardy interior where the asparagus retains slight crunch against the salty ham. The Gruyère forms a nutty crust that contrasts beautifully with the creamy egg base. For an elegant presentation, garnish with microgreens and serve alongside toasted sourdough slices.

Autumn Harvest Ham and Cornbread Casserole

Gather around, comfort food lovers! This savory-sweet casserole transforms humble ingredients into a showstopping centerpiece. Get ready to layer, bake, and devour pure autumn bliss.

Ingredients

• 2 cups crumbled day-old cornbread
• 1 ½ cups diced smoked ham steak
• 1 cup fresh corn kernels
• ¾ cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• ½ cup sharp white cheddar, finely grated
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh thyme leaves
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and brush a 9×13-inch baking dish with 1 tablespoon melted butter.
2. Spread 1 cup cornbread crumbs evenly across the bottom of the prepared dish.
3. Scatter diced ham and fresh corn kernels over the cornbread layer in an even distribution.
4. Whisk together heavy cream, beaten eggs, remaining melted butter, thyme, smoked paprika, and nutmeg until fully emulsified.
5. Pour the cream mixture slowly over the ham and corn layers, ensuring complete saturation.
6. Sprinkle grated cheddar and remaining cornbread crumbs evenly across the surface.
7. Bake on the center rack for 35-40 minutes until the top develops a deep golden crust and the center reaches 165°F on an instant-read thermometer.
8. Rest the casserole on a wire rack for 15 minutes before serving to allow the layers to set properly.

A golden, crisp top gives way to a creamy, custardy interior studded with smoky ham and sweet corn bursts. Serve scooped over sautéed greens or alongside a bright apple slaw to cut the richness. This casserole tastes even better the next day, making it perfect for planned leftovers.

Italian Ham and Mozzarella Casserole

Every time you crave Italian comfort but need it fast, this casserole delivers. Elevate your weeknight dinner with layers of savory ham and stretchy mozzarella that bake into pure perfection.

Ingredients

• 1 lb dried penne pasta
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 8 oz diced cured ham
• 28 oz canned crushed San Marzano tomatoes
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• 12 oz fresh mozzarella cheese, torn into chunks
• ½ cup grated Parmigiano-Reggiano cheese
• ¼ cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of heavily salted water to a rolling boil and cook the penne for 2 minutes less than package directions indicate.
3. Heat olive oil in a large skillet over medium heat until shimmering, then sauté the diced onion for 5–7 minutes until translucent.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Stir in the diced ham and cook for 3 minutes to lightly crisp the edges.
6. Pour in crushed tomatoes, add oregano and red pepper flakes, then simmer uncovered for 10 minutes until slightly thickened.
7. Drain the al dente pasta and immediately toss it with the sauce in the skillet.
8. Transfer half the pasta mixture to the prepared baking dish and top with half the torn mozzarella and half the Parmigiano-Reggiano.
9. Layer the remaining pasta over the cheese, then finish with the rest of both cheeses.
10. Bake for 20–25 minutes until the cheese is golden and bubbly with browned spots.
11. Let the casserole rest for 5 minutes out of the oven to set the layers before slicing.
12. Garnish with torn fresh basil leaves just before serving.

Finally, expect a textural symphony—creamy melted cheese pockets against al dente pasta and salty ham bits. For a stunning presentation, serve individual portions in rustic ceramic bowls alongside a crisp arugula salad dressed with lemon vinaigrette.

Herbed Rice and Ham Casserole Delicacy

Gather your ingredients and prepare for the ultimate comfort food upgrade. This herbed rice and ham casserole transforms simple pantry staples into a showstopping main dish that will have everyone asking for seconds. Get ready to layer flavors like a pro and achieve that perfect golden-brown crust every time.

Ingredients

• 2 cups long-grain white rice, rinsed until water runs clear
• 4 cups rich chicken stock, heated to 180°F
• 2 cups diced smoked ham, ¼-inch cubes
• 1 cup heavy cream
• ¾ cup grated Gruyère cheese
• ½ cup grated Parmigiano-Reggiano
• 3 tablespoons unsalted European-style butter
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, microplaned
• 2 tablespoons fresh thyme leaves, stripped from stems
• 1 tablespoon fresh rosemary, finely minced
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Heat olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering.
3. Sauté diced onion for 4-5 minutes until translucent and edges begin to caramelize.
4. Add microplaned garlic and cook for 45 seconds until fragrant but not browned.
5. Stir in rinsed rice and toast for 2 minutes, coating each grain with oil.
6. Pour in heated chicken stock, scraping any browned bits from the bottom—this builds flavor depth.
7. Bring to a vigorous boil, then immediately reduce to a gentle simmer.
8. Cover and cook rice for 12 minutes until liquid is mostly absorbed but rice remains slightly al dente.
9. Fold in diced ham, heavy cream, and all fresh herbs until evenly distributed.
10. Season with sea salt, black pepper, and freshly grated nutmeg—taste and adjust seasoning now.
11. Sprinkle Gruyère and Parmigiano-Reggiano over the surface in an even layer.
12. Dot the top with pats of European-style butter for optimal browning.
13. Transfer Dutch oven to preheated oven and bake uncovered for 18-20 minutes.
14. Switch to broil for the final 2-3 minutes to achieve a deeply golden, bubbly crust.
15. Remove from oven and let rest for 8 minutes before serving—this allows the cream to set properly.

Creamy rice grains cling to savory ham chunks in every bite, while the triple-threat crust—crispy cheese, buttery edges, and herb-flecked surface—delivers textural perfection. Serve this straight from the Dutch oven for maximum drama, or portion into individual ramekins for elegant dinner party presentations. The nutmeg’s warm spice subtly enhances the smoked ham’s richness without overpowering the fresh herb notes.

Sweet and Savory Pineapple Ham Casserole

TikTok’s about to lose it over this sweet-savory mashup that transforms holiday leftovers into pure comfort food gold. Think caramelized pineapple meets smoky ham in a creamy, cheesy bake that’ll have your followers begging for the recipe. This casserole delivers that perfect balance of flavors in every single bite.

Ingredients

• 2 cups diced smoked ham, ½-inch cubes
• 1½ cups crushed pineapple, thoroughly drained
• 1 cup sharp white cheddar, freshly grated
• ¾ cup panko breadcrumbs
• ½ cup unsalted butter, clarified
• ⅓ cup all-purpose flour
• 3 cups whole milk, warmed to 110°F
• 2 large pasture-raised eggs, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish using clarified butter.
2. Whisk together the all-purpose flour and warmed whole milk in a saucepan until completely smooth.
3. Cook the flour-milk mixture over medium heat, whisking constantly, until it thickens to a velvety consistency that coats the back of a spoon.
4. Remove the saucepan from heat and immediately whisk in the lightly beaten pasture-raised eggs to prevent curdling.
5. Stir in the Dijon mustard, smoked paprika, freshly grated nutmeg, and cayenne pepper until fully incorporated.
6. Fold in the diced smoked ham and thoroughly drained crushed pineapple until evenly distributed throughout the sauce.
7. Season the mixture aggressively with kosher salt and freshly ground black pepper, tasting and adjusting as needed.
8. Transfer the ham-pineapple mixture to the prepared baking dish, spreading it into an even layer.
9. Sprinkle the freshly grated sharp white cheddar evenly over the entire surface of the casserole.
10. Toss the panko breadcrumbs with the remaining clarified butter until all crumbs are lightly coated.
11. Scatter the buttered panko breadcrumbs over the cheese layer, creating an even, crispy topping.
12. Bake for 25-30 minutes until the topping is deeply golden brown and the edges are bubbling vigorously.
13. Let the casserole rest for 10 minutes before serving to allow the sauce to set properly.

Creamy, cheesy goodness meets tropical sweetness in every forkful, with the panko topping providing that essential crispy contrast. The smoked ham and sharp cheddar create a savory backbone that perfectly balances the pineapple’s bright acidity. Serve it alongside a simple arugula salad to cut through the richness, or spoon it over garlic-rubbed toast points for an elevated comfort food experience.

Conclusion

Kitchen-tested and family-approved, these 22 ham casserole recipes offer endless comfort and convenience. We hope you find new favorites to add to your meal rotation! Try them out, then share which ones your family loved in the comments below. Don’t forget to pin this roundup on Pinterest to save these delicious ideas for later.