Ham and Potato Casserole: A Comfort Food Classic

Ingredients

• cooking spray
• 1 onion, diced
• 1 green bell pepper, diced
• 5 potatoes, diced
• 1 (16 ounce) bag frozen chopped broccoli, thawed
• 1 pound diced cooked ham
• 1 (8 ounce) package sliced fresh mushrooms
• 2 stalks celery, diced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) container sour cream
• 1 (4 ounce) package cream cheese
• 6 ounces shredded Monterey Jack cheese
• 0.5 cup buttery round crackers (such as Ritz®), crushed

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Lightly coat a skillet with cooking spray. Sauté onion and green pepper over medium heat until the onion becomes translucent, about 5 to 7 minutes.
3. Prepare a 9x13-inch baking dish with cooking spray.
4. In the prepared baking dish, combine the cooked onion, green pepper, potatoes, broccoli, ham, mushrooms, and celery. Toss to evenly distribute the vegetables and ham.
5. In the same skillet used earlier, combine the cream of mushroom soup, sour cream, and cream cheese. Stir until the mixture is smooth and well combined.
6. Pour the soup mixture over the vegetable and ham mixture, stirring to coat evenly. Gently fold in the Monterey Jack cheese.
7. Bake in the preheated oven until the vegetables are tender and the sauce is bubbly, approximately 35 minutes.
8. Garnish with cracker crumbs and bake for an additional 5 minutes, or until the topping turns a light golden brown.

Nutrition

• Calories: 568 kcal
• Fat Content: 35 g
• Fiber Content: 6 g
• Sugar Content: 5 g
• Sodium Content: 1306 mg
• Protein Content: 25 g
• Cholesterol Content: 79 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g