Dump-and-Bake Cheesy Ham and Potato Casserole

Ainekset

2 lbs. red potatoes (I used 5 medium potatoes), peeled and diced into bite-sized cubes

1 package (8 ounces) cream cheese, softened

1 ounce dry ranch salad dressing and seasoning mix just the dry seasoning

1 can (10.75 ounces) condensed cheddar cheese soup (NOT diluted)

8 ounces cooked, finely diced ham

¾ cup crushed butter crackers I used 18 Ritz crackers

1 tablespoon melted butter

Optional garnish: chopped fresh parsley

Ohjeet

Preheat oven to 400 degrees F.

Spray an 8-inch or 9-inch baking dish with cooking spray.

Place potatoes in the prepared dish.

In a separate bowl, mix together cream cheese, ranch seasoning, and condensed soup until completely combined. I use a handheld electric mixer to make sure that the cheese sauce is smooth.

Pour cheese sauce over potatoes and toss to combine.

Cover dish tightly with foil and bake for 30 minutes (or just until potatoes are fork-tender). You don’t want to overcook the potatoes and make them mushy! NOTE: I used an enamelware pan, which tends to cook faster than other types of dishes. If you're using a glass, ceramic or heavier nonstick metal pan, you will need to increase the baking time for your potatoes. They may require up to 45-55 minutes to become tender, so just check on them periodically and pull them out when your dish is ready.

While the potatoes are in the oven, prepare the crumb topping by combining cracker crumbs with melted butter.

Remove potatoes from oven. Stir in ham. Sprinkle buttered cracker crumbs over top.

Return dish to oven for 5-7 more minutes, or until topping is golden brown. Garnish with fresh parsley just before serving.

Muistiinpanot

Want to Prep Ahead? You can assemble the casserole through step 5, cover with foil, and keep in the refrigerator for a few hours (or up to overnight) before baking.