You can never go wrong with an easy breakfast casserole with ham and potatoes. These creamy potatoes come together in minutes and are topped with a crunchy layer of cornflakes. A delicious creamy and cheesy flavor in every bite.
This ham and potato casserole has been on repeat lately. It is easy to make, and customized and the cornflakes layer is the cherry on the cake.
This one of our most loved breakfast casseroles to make during holidays along with Chili Cheese Dog Casserole and Cabbage Cheese Bake.
The prep is simple and you’ll have plenty of time for casual entertaining and wine sipping.
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Ingredients
You can make this cheesy ham and potato casserole for any meal, not only for breakfast. You just need simple ingredients and some prep time.
- Onion- finely diced and plenty! Red onion is another great choice here!
- Cooked Ham - your favorite ham diced into cubes. Or use breakfast sausage or chicken sausage(you may have to reduce the salt and seasonings if using those), ground pork, chicken, or beef. In addition, you can also add cooked bacon to this potato casserole.
- All purpose flour - for binding all the ingredients and thick creamy texture.
- Potatoes - you can choose from russet potatoes, red potatoes, Idaho, or all-purpose potatoes like Yukon gold. Or any other starchy ones that are available. Starchy potatoes are high in starch and also low in moisture. Which makes them perfect to hold their shape in this casserole. And the same time potatoes are tender after baking.
- Cornflakes - or Ritz crackers. Panko bread crumbs could also work here. Just make sure they have the gluten-free label on. Cornflakes go in last and combined with butter make an irresistibly crunchy creamy top layer.
- Cheddar cheese - for better melting, always buy ya block of cheese and grate it yourself. True and tested method! Basically any melty cheese is good here, also mozzarella cheese.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
Preheat oven to 350 degrees Fahrenheit.
Grease an 8 x 11-inch baking dish (or 9x9 inch works just fine). Set aside.
In a large nonstick skillet, add 2 tablespoons of butter and saute onion until softened.
Slowly add in the flour and whisk until you have a rough. Gradually add broth, and milk. Whisk until all combined and thickened.
Stir in garlic powder, salt and black pepper to taste.
Follow with ½ cup of cheddar cheese and stir until cheese is incorporated and melted. Remove from heat.
In a medium bowl combine the potatoes, ham, and pour in the sauce. Transfer to casserole dish.
Cover with aluminum foil and bake for 60-65 minutes.
Toward the end of baking, prepare the cornflakes. In a small bowl, combine roughly crushed Corn Flakes with 2 tablespoons of melted butter. Set aside.
Remove foil, sprinkle with remaining ½ cup of grated cheese, and top with the buttered Corn Flakes.
Return to the oven uncovered and bake for another 10-15 more minutes.
Let the casserole rest for about 10 minutes before serving (the sauce will thicken as it cools). Garnish with fresh parsley just before serving.
Tips
- Great fridge cleaner - this is a kind of recipe that doesn't require any specific and complicated ingredients or seasonings. Use what you have: a good amount of vegetables, a hearty combination of meat, and your favorite seasonings.
- Make it a little healthier - to make this dish healthier, use sweet potatoes in place of regular potatoes.
- I like to dice the potatoes small and in uniform sizes. This helps with the potatoes cook through at the same time. You can cut the potatoes in whatever shape you like, just make sure they are not too thin or too large. By the end of cooking potatoes should be tender and fully cooked through.
- Baking time will depend on the oven as they vary greatly. Mine usually takes about 60 minutes.
- This casserole works great for breakfast or as a side dish. For something sweeter, we like our Mashed Sweet Potatoes with brown sugar.
Freezing and Storing Instructions
Any leftovers can be refrigerated for up to 3 days. Divide into individual portions and store in smaller airtight containers or one large. Separate each slice with parchment paper in between. Or just cover the leftover casserole dish with plastic wrap and refrigerate.
For freezing the casserole, slice it into serving portions and wrap it in plastic, or individual freezer bags or freezer-friendly container, or transfer it to a disposable aluminum pan.
Freeze for up to 2 months. Reheat in the oven at 350 F until warmed through. Or in a preheated air fryer.
Frequently Asked Questions
Any cooked ham will work. Either you buy already precut or dice it yourself. This recipe also works with leftover cooked ham (such as baked ham).
Cover this ham and potato casserole with alumnium foil and bake util almost done. Remove the foil towards the end and top with cheese and buttery cornflakes layer.
Thank you so much for reading about this Breakfast Casserole With Potatoes And Ham. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
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Breakfast Casserole With Potatoes And Ham
Ingredients
For Casserole
- 2 tablespoons unsalted or lightly salted butter divided
- ¼ cup finely-diced yellow onion
- 1 teaspoon garlic powder
- ¼ cup all purpose flour
- ½ cup evaporated milk
- ¾ cups chicken broth
- 1 ½ cups diced ham about 8 ounces total
- 4 cups diced potatoes (Russet) peeled, about ¼ inch
- 4 ounces about 1 cups grated cheddar cheese, divided
- Optional garnish: chopped fresh parsley
Top Layer
- 1 cup crushed Corn Flakes cereal about 1 ¾ cups whole cereal before crushing
- 1 tablespoon lightly salted butter melted
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8 x 11-inch baking dish (or 9x9 inch works just fine). Set aside.
- In a large nonstick skillet, add 2 tablespoons of butter and saute onion until softened.
- Slowly add in the flour and whisk until you have a rough. Gradually add broth, and milk. Whisk until all combined and thickened.
- Stir in garlic powder, salt and black pepper to taste.
- Follow with ½ cup of cheddar cheese and stir until cheese is incorporated and melted. Remove from heat.
- In a medium bowl combine the potatoes, ham, and pour in the sauce. Transfer to casserole dish.
- Cover with aluminum foil and bake for 60-65 minutes.
- Toward the end of baking, prepare the cornflakes. In a small bowl, combine roughly crushed Corn Flakes with 2 tablespoons of melted butter. Set aside.
- Remove foil, sprinkle with remaining ½ cup of grated cheese, and top with the buttered Corn Flakes.
- Return to the oven uncovered and bake for another 10-15 more minutes.
- Let the casserole rest for about 10 minutes before serving (the sauce will thicken as it cools). Garnish with fresh parsley just before serving.
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